Thick, Chewy Oatmeal Raisin Cookies
photo by annawitte
- Ready In:
- 21mins
- Ingredients:
- 11
- Yields:
-
24 Cookies
- Serves:
- 24
ingredients
- 118.29 ml butter, softened (1 stick)
- 157.80 ml light brown sugar, packed
- 1 egg
- 2.46 ml vanilla extract
- 177.44 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 1.23 ml salt
- 354.88 ml rolled oats
- 177.44 ml raisins
- 118.29 ml walnuts, chopped (optional)
directions
- Preheat oven to 350°F (175°C).
- 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 could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
- 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.
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Reviews
-
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!