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

Ingredients

  • 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

Directions

  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.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 6 comments… read them below or add one }

Megan (The Runner's Kitchen) April 16, 2010 at 3:23 pm

I love how simple your recipes are! Oatmeal raisin cookies might be my favorite type. I can almost fool myself into thinking they're healthy. Oats and dried fruit? It's practically breakfast!

Reply

Susan April 17, 2010 at 8:57 am

I luuurve oatmeal raisin cookies! Especially thick n' chewy ones. I would have to agree with "the boy you live with" and say that when doing cookies, stick with the classics. Butter, whole eggs, real sugar, deliciousness ;) I prefer giant cookies, but make dainty ones for the sake of my waistline ;)

Reply

ohonemorething April 17, 2010 at 8:10 pm

I had an oatmeal raisin cookie yesterday.. from Subway though so it wasn't nearly as delicious as yours. Lol yes that's a fact! This is one of my favorite cookies of all time :D And your description.. I love pillowy soft cookies. YUM!

XOXO

Reply

Holly April 19, 2010 at 10:49 am

if it ain't broke, don't fix it. amen. i could use about a dozen of these right now. that would make my day extremely better than it is right now :)

Reply

Thinspired April 19, 2010 at 2:29 pm

Thick and chewy AND pillowy soft?! I must make these. I agree, when it comes to cookies, classic is best. Though I do wonder if I could use wholewheat pastry flour instead of AP? What do you think?

Reply

Angharad April 19, 2010 at 3:11 pm

Lara, I most certainly think you could. It might be worth trying with half AP and half WW but I bet you could go the whole hog with WW without the texture being affected negatively. Let me know if you try!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: