This thick and chewy oatmeal raisin cookie comes to us from Deb Perelman of smitten kitchen
Author: Eva Bakes
1/2cup (1 stick)buttersoftened
2/3cuplight brown sugarpacked
1 and 1/2cupsrolled oats
3/4cupraisinsI added a full cup of baking raisins
1/2cupwalnutschopped (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.