Just as spicy and rich as our crispy oatmeal cookie, here’s our soft oatmeal cookie.

Makes about 32 cookies

PREP TIME: 20 minutes
CHILLING TIME: 20 minutes
COOKING TIME: 10 to 12 minutes

INGREDIENTS

• 1 ¼ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp fine sea salt
• ½ tsp freshly grated nutmeg
• ¼ tsp baking soda
• ¾ cup unsalted butter, softened
• ¾ cup firmly packed dark brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 Tbsp fancy molasses
• 2 ½ cups large-flake rolled oats (not instant or quick oats)
• 1 cup sultana raisins (optional)

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg and baking soda. Set aside.
2. In a large bowl and using an electric mixer, beat the butter on low speed until smooth and creamy.
3. Increase the speed to medium and gradually beat in both sugars until the mixture is smooth, about 2 minutes, scraping down the sides of the bowl once or twice.
4. Add the egg and beat for about 30 seconds. Beat in the molasses and vanilla extract for about 30 seconds.
5. Add the flour mixture to the butter mixture, stirring just until combined. Stir in the oats and raisins (if using). Cover the bowl tightly with plastic wrap and refrigerate the dough for 20 minutes.
6. When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper, then set aside.
7. Using an ice cream scoop or spoon, scoop about 1 ½ tablespoonfuls of dough for each cookie, about 2 inches apart, onto the prepared baking sheets.
8. Bake the cookies on two separate racks of the oven until light gold around the edges and just barely set in the centre, 10 to 12 minutes, rotating the baking sheets halfway through baking time. Let the cookies cool on the baking sheets for 5 minutes, then remove to wire racks and let cool completely.

GET A HEAD START:

Whether you opt for crisp or soft oatmeal cookies, the dough freezes well and is handy to have stored away for unexpected guests:

1. Freeze the unbaked dough on the baking sheets until hard, then pack the unbaked cookies in freezer bags and freeze for up to 1 month.
2. When ready to bake, place the frozen cookies on parchment-paper-lined baking sheets and bake as described in the appropriate oatmeal cookie recipe, adding 2 to 3 minutes to the baking time.