Thick and chewy oatmeal raisin cookies are a great snack for any time of day. They don’t melt and travel well!
Do you ever eat something at a restaurant and get mad because it doesn’t taste very good (and have the urge to recreate it)? No? Maybe it’s just me?
My family and I went to a new-ish BBQ restaurant recently and had a HORRENDOUS experience. The three of us went in there, expected to sit and enjoy a fantastic meal and start our weekend off on a great note. Sadly, it was quite the opposite of that.
Here is what happened: We went into the restaurant and ordered our food. We waited a good 40 minutes for our order. The place was not busy, as we were only the 3rd customer who had ordered. It wasn’t a sit-down restaurant, so it wasn’t because of lack of waitstaff. In fact, there were 3 people working on the food (it was an open kitchen so we could see everything).
One guy was supposedly making their signature BBQ pizzas for customers, but I didn’t even see him pick up the dough once in the 40 minutes we sat there. One other lady was making fries, and that seemed to take a while. We didn’t even order anything crazy – just a regular pulled BBQ chicken sandwich, one pulled pork BBQ sandwich, and a pulled chicken/pork BBQ dinner plate. Sides of mac and cheese, collard greens, and fries.
The owner felt bad for making us wait so he gifted us some oatmeal raisin cookies. When we got home, our BBQ was dry and had no flavor. Addie was so mad because she had gotten hangry and ate dry BBQ. She ended up crying, and we felt terrible about it. We tried to ease the disappointment by eating the oatmeal cookies, but they were dry and hard! Cue a daughter that was madder than a hornet.
I was so upset about the whole thing that I vowed to make my own oatmeal raisin cookies. The best cookies I’ve made so far are these from Thomas Keller. Rather than repeat a recipe, I made these instead.
Making these cookies was yet another hurdle I had to overcome. My oven started acting wonky, and when I preheated my oven to 350 degrees F, I looked at the manual over thermometer I had put in there and the temperature only said 200 degrees F! My oven was off by 150 degrees! I tried baking these and ended up putting it in convection mode (and the oven still only said 300 degrees on my thermometer).
Despite all of my oven problems and the bad BBQ incident, my cookies turned out great. They were thick, soft, and full of oats and raisins. Next time I may soak the raisins a bit so they are plump and juicy.
Husband’s rating: 4.5 out of 5
Addie’s rating: N/A (she is not a fan of oatmeal raisin cookies so opted not to eat any)
My rating: 4 out of 5
Oatmeal raisin cookies
- 1 and ½ cups (187 grams) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks or 227 grams) unsalted butter softened
- 1 cup (200 grams) brown sugar packed
- ⅓ cup (66 grams) granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups (270 grams) rolled oats not instant oats
- 1 and ½ cups (225 grams) raisins optional: soak them in rum or brandy overnight for them to plump up
- Line two standard cookie sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, until well blended. Add in the vanilla and mix well.
- Turn the mixer down to low and slowly add in the dry ingredients. Add in the oats and raisins and mix until well incorporated.
- Transfer the bowl to your refrigerator to cool for about 1 hour (and up to overnight).
- Preheat your oven to 350°F
- Using a medium sized cookie scoop or two spoons, scoop out the dough onto your prepared baking pan. Leave at least 1-2 inches in between each ball of cookie dough.
- Bake in your preheated oven for 9-13 minutes or until the edges start to firm up and turn golden. The middles may look underdone, and that's OK. They will continue to set as they cool.
- Allow the cookies to cool for 2-3 minutes before transferring to a wire rack to cool completely.