So, pretty much every bakery has to have an oatmeal-raisin cookie formula, for catering orders if nothing else. And Joanne Chang’s recipe from Flour (Chronicle Books, 2010; p. 112) is not all that much different from the one you might find on the Quaker Oats cylinder: butter, sugar, eggs, flour, oats, raisins, soda, salt, and spices. Chang’s spice choice was noticeable to more than one of my tasters at work: she uses a quarter-teaspoon of freshly grated nutmeg in addition to the more common cinnamon. I thought they were pretty good myself, but couldn’t really distinguish them from any other homemade oatmeal-raisin cookie. I don’t really have a whole lot else to say about this recipe (I’ve already done half a dozen cookie recipes this year and even the photos don’t add much), so I’m just going to leave it at the nutritional analysis. These are not bad in that department, certainly lower in fat and calories, and higher in fiber, than anything with chocolate in it.

I scooped these cookies out with a #24 disher, adjusted by scale to a target size of 55 grams raw dough per cookie to make the yield work out as suggested. I think Flour Bakery makes them slightly bigger.