Yesterday we had the dads over for a cookout to celebrate Father’s Day! For dessert I made two different variations on oatmeal cookies – one to appeal to each of the dads. They each seemed to enjoy their cookies and I enjoyed making them!

Chewy Oatmeal-Raisin Cookies
from Baking Illustrated, by the editors of Cooks Illustrated Magazine

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old fashioned rolled oats
1 1/2 cups raisins

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.

Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.

Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.

Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

Bake until the cookie edges turn golden brown, about 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.

Makes 18 large cookies.

Orange and Almond Oatmeal Cookies

Follow the recipe for Chewy Oatmeal-Raisin Cookies, omitting the raisins and adding 2 tablespoons minced orange zest and 1 cup toasted chopped almonds (toast nuts in a 350-degree oven for 5 minutes) along with the oats.