thick and chewy oatmeal raisin cookies

April 15, 2010

Call me crazy, but when I buy my first ever cooling rack, I want to test it out immediately. What, you thought I was kidding when I said I don’t have any baking experience?

The boy that I happen to live with is a big fan of keeping things simple when it comes to cookies. He does not believe in messing with the tried and tested classics.

So, I set out to make some simple, yet completely delicious oatmeal raisin cookies. These puppies are so thick and chewy due to the cooling time so skip the refrigeration at your peril!

Thick and Chewy Oatmeal Raisin Cookies


  • 1/2 cup (1 stick or 4 ounces) 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 1/2 cups rolled oats
  • 3/4 cup raisins


  1. Preheat oven to 350°F.
  2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.
  3. Chill the dough in the fridge for a while (I popped it in for 30 minutes) and then scoop it onto an un-greased baking sheet.
  4. Bake the cookies for 10 to 12 minutes (baking times might vary, depending on how hot your oven is and how cold the cookies were going in), 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.

The boy I happen to live with’s verdict: “oh yeah!”

These were indeed thick and chewy and dare I say pillowy soft, as well? This is completely personal preference but I like to make smaller, more dainty cookies so my batch came to about 24 cookies. If you prefer a larger cookie, your yield will likely be much smaller.

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