Some like ’em crispy, some like ’em soft. Oatmeal cookies, that is. Either way, we have a scrumptious recipe for you. Here’s the crispy version. Soft-cookie lovers, check out this page.

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 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp fine sea salt
• ½ tsp freshly grated nutmeg
• ½ tsp baking powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup firmly packed dark brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 ½ cups large-flake rolled oats (not instant or quick oats)
• 1 cup sultana raisins (optional)
• For chocolatey and/or nutty oatmeal cookies: 1 cup chocolate chips and/or 1 cup chopped walnuts

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and baking powder. 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 vanilla extract.
5. Add the flour mixture to the butter mixture, stirring just until combined. Stir in the oats and raisins (if using). For chocolatey and/or nutty oatmeal cookies, add 1 cup chocolate chips and/or 1 cup chopped walnuts to the dough along with the oats. Cover the bowl tightly with plastic wrap and refrigerate the dough for 20 minutes.
6. When ready to bake, preheat the oven to 350°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 in the oven until light gold around the edges and just barely set in the center, 10 to 12 minutes, rotating the baking sheets halfway through baking time.
9. Let the cookies cool on the baking sheets for 5 minutes, then remove to wire racks and let cool completely. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

CHANGE IT UP:

• For chocolatey and/or nutty oatmeal cookies, add 1 cup
  chocolate chips and/or 1 cup chopped walnuts to the dough
  along with the oats.