Dear SOS: On a trip up the coast of Maine, we found a wonderful bakery in Portland called Standard Baking Co. Everything was delicious, but my husband declared the oatmeal cookies the best he'd ever had, and we made a special detour on the return route to buy more cookies. I'd love it if you could obtain their recipe, so I could surprise him with a batch.
Dear Helene: If I didn't know how easy they were to make, I'd plan a vacation in the area just so I could get my fix of these cookies. Richly flavored and not overly sweet, Standard Baking Co.'s cookies also are crisp and chewy in all the right places. The bakery was happy to share its recipe with us. The cookies, and other recipes from the bakery, are also available in their recently published cookbook.
Standard Baking Co.'s oatmeal raisin cookies
About 1 hour, plus cooling time. Makes about 1½ dozen
1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 2 tablespoons (1¾ sticks) butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons dark brown sugar
2 eggs, at room temperature
2 1/2 cups rolled oats
1 1/4 cups raisins
1. Position racks in the top and bottom thirds of the oven and heat to 375 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, salt, baking powder and nutmeg.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars over medium speed until light and fluffy, 2 to 3 minutes. Over low speed, beat in the eggs, 1 at a time, until each is fully incorporated. Use a spatula to scrape down the sides of the bowl. Slowly add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Slowly add the oats and raisins until they are evenly distributed in the dough.
4. Using an ice cream scoop, or a spoon and your hands, to form 2-inch balls, drop mounds of the dough onto the baking sheets, evenly spacing them to fit 6 mounds per sheet.