I have always been a fan of the classic oatmeal raisin cookie. I like mine chewy and full of plump raisins. Those flat crunchy kinds don’t mesh well with me. Although I love these cookies, this is yet another recipe that I have never made the time to try. Don’t ask me why, because I honestly have no idea. Maybe I just didn’t find the perfect recipe.
I have been following smitten kitchen for a while and found these cookies on her website. She is a trusted source for bloggers everywhere, so I decided to give these oatmeal raisin cookies a try.
And boy, am I glad that I did! I had a bag of baking raisins (what?? This product is news to me, so I had to buy a bag) and wanted to use them up. The raisins are big, fat and juicy and bake up really well in this cookie. And the cookies are true to their name, so they are thick and chewy… just the way I like them. And since there are both raisins and oatmeal in this recipe, I feel better about eating more than one. They’re totally healthy, right? Well, I’ll just keep telling myself that.
And before we get to the recipe, look who decided to check in on me to see what was going on:
Mommy’s little helper!
Thick and chewy oatmeal raisin cookies
- 1/2 cup (1 stick) butter softened
- 2/3 cup light brown sugar packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 and 1/2 cups rolled oats
- 3/4 cup raisins I added a full cup of baking raisins
- 1/2 cup walnuts chopped (optional - I did not add)
- Preheat oven to 350°F .
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth (I used my stand mixer for this). In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
- smitten kitchen recommends chilling your dough in the fridge for a while now. The other option is to scoop the cookies onto a baking sheet and put the entire try in the refrigerator. She notes that you could bake them right away but your cookies will end up flatter. I opted to chill the dough in the fridge for about 20 minutes before scooping it out.
- Scoop cookies two inches apart on your baking sheet (I used my imitation Silpat, but you can use a parchment-lined baking sheet). Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in; mine baked for 10 minutes), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.