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    You are in: Home / Recipes / Thick, Chewy Oatmeal Raisin Cookies Recipe
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    Thick, Chewy Oatmeal Raisin Cookies

    Thick, Chewy Oatmeal Raisin Cookies. Photo by annawitte

    1/2 Photos of Thick, Chewy Oatmeal Raisin Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    10 mins

    11 mins

    Lostfairy's Note:

    This recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

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    Ingredients:

    Serves: 24

    Yield:

    Cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F (175°C).
    2. 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, raisins and walnuts, if using them.
    3. 3
      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 could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
    4. 4
      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), 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.

    Ratings & Reviews:

    • on July 04, 2014

      55

      They are absolutely delicious! Definately recommend using cashews and chocolate chips!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      45

      These are very good! My only beef with them comes from the ingredients I used-- the butter I had in the fridge picked up some other tastes from being in the fridge so long, and the oats were rather stale. Ooops! Otherwise a good baking choice on a snowy winter day-- the house smells fabulous from the baking & cinnamon. Thanks for the tip on how to make a thick, chewy cookie. Will try out the chilling tips next time I make chocolate chip cookies too!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thick, Chewy Oatmeal Raisin Cookies

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 107.4
     
    Calories from Fat 39
    37%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 17.9 mg
    5%
    Sodium 89.7 mg
    3%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.7 g
    34%
    Protein 1.5 g
    3%

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