Oatmeal raisin cookies are my kryptonite … in a good way. (But also a very very bad way, because once I bake, I can’t stop eating them. I mean, really, they’re even justifiable as a breakfast item. And you know, they’re also like a health food, because there are oats and raisins … healthy. No bueno.) The trouble is, most oatmeal raisin cookie recipes that I have tried (ahem, I’m looking at you, Quaker Oats recipe) are just too darned sweet. They often combine white and brown sugar, and it’s always in heaping amounts. Well, when I’m trying to eat oatmeal raisin cookies like a health food, all that sugar is a tad counter-productive (and if you can imagine such a thing … too sweet-tasting.)
These thick and chewy oatmeal raisin cookies are everything I’ve ever wanted in an oatmeal raisin cookie – subtly sweet, oh-so-chewy with crispy buttery edges, and soft gooey oatmeal goodness at the center.
THICK + CHEWY OATMEAL RAISIN COOKIES
This is a half recipe. Makes about two dozen cookies.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 large 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 table salt
1 1/2 cups rolled oats
3/4 cup raisins (can also use 3/4 cup chocolate chips instead … yum!)
1/2 cup walnuts, chopped (optional)
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, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You can also bake them right away, but they end up slightly less thick. Either way, heat your oven to 350°F (175°C) before you scoop the cookies, so that it’s fully-heated when you’re ready to put them in.
The cookies should be two inches apart on 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 — I refrigerated the dough for a couple of hours before baking, and they needed just shy of 12 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.
NOTE: These aren’t the prettiest cookies on the block, but they’re delicious, and serious crowd-pleasers. And you will want to eat them by the handful.
Recipe Adapted via Smitten Kitchen