Last week my son and I had our violin/viola recitals and our teacher asked me to bring some cookies. I decided to make some oatmeal cookies since it has been a while since I made them. I like this recipe because the cookies are a little chewy, and I remember most oatmeal cookies I had as a kid being kind of dry and hard.

Oatmeal cookies always seem like they are supposed to be better for your health, but I don’t think I completely buy into that theory. It’s pretty much the same amount of butter and sugar as most any other cookie. Maybe the added raisins or optional craisins (dried cranberries) are supposed to convert the skeptics.

Once nice thing about this recipe is that it is actually difficult to over bake the cookies. The first batch I made was a little thinner and chewier than I liked (though some prefer them that way) so I upped the flour by 1/4 cup and then they started to behave the way I wanted. If only I had a second chance at the recital.

Ingredients for making Oatmeal Cookies.

Beat together 1 cup of butter, 1 cup of brown sugar and 2 eggs until light and fluffy.

Add 1 teaspoon of vanilla and 1/2 cup of sugar, scraping down sides of bowl to ensure even mixing.

Mix dry ingredients in a separate bowl. Combine 1 3/4 cups of flour, 1 teaspoon each of baking soda and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon of nutmeg and mix gently with a whisk until blended.

Slowly add dry ingredients to creamed butter and sugar mixture, scraping down sides of bowl occasionally.

Add 3 cups of rolled oats and mix until incorporated.

Add 1 cup of raisins and stir in by hand to minimize tearing the raisins.

Roll into 1 1/4 inch balls and place on ungreased cookie sheet.

Bake for 11 – 13 minutes in 350° F oven. Remove and let cool on sheets for 1 – 2 minutes before transferring to cooling racks.

The recipe pictured above, with detailed instructions and exhaustive photo gallery can be found on the Oatmeal Cookies recipe page.