Thick and Chewy Oatmeal Raisin Cookies
Scoop large portions of dough to get a big, soft, chewy oatmeal raisin cookie with a hint of cinnamon
Oatmeal raisin cookies are some of my favorite cookies out there. I find myself choosing them over chocolate chip whenever I’m at work and there are cookies for a meeting. But when it comes to baking cookies, I always go for chocolate chip cookies.
I love how chewy oatmeal raisin cookies stay and the flavor combination of the oats, raisins, and the hint of cinnamon. When a coworker requested oatmeal raisin cookies for his birthday celebration, I was excited to force myself to bake these cookies at home.
We have a nut allergy at work so I made half with walnuts and half without. And honestly, I can’t decide which version I like better. I always enjoy putting nuts in cookies for the extra texture. But I definitely don’t do it often enough. Note to self – add nuts to cookies more often.
As usual, I made these cookies “hand-sized” by using my large muffin scoop to portion out the cookies. When Hubby found out I was baking these, he got really excited. He told me that oatmeal raisin is his all time favorite cookie. How we have lived together for over a decade without me knowing that is mind boggling… He said he didn’t want me to feel pressured to bake them just because he likes them. Weirdo.
Two Years Ago: Salted Caramel Sauce and The Publick House Mac and Cheese
Three Years Ago: Dulce de Leche in the Crockpot and Crunchy Nut Encrusted Chicken Tenders
Four Years Ago: BBQ Chicken Pizza Sticks
Six Years Ago: Lemon Cupcakes
Thick and Chewy Oatmeal Raisin Cookies
Scoop large portions of dough to get a big, soft, chewy oatmeal raisin cookie with a hint of cinnamon
Yield: 1 dozen large cookies
Ingredients:
1/2 cup (1 stick, 4 oz, or 115 grams) butter, at room temp
2/3 cup (125 grams) light brown sugar
1 egg
1/2 tsp vanilla
3/4 cup (95 grams) flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup (65 grams) walnuts, chopped (optional)
Directions:
Cream butter, brown sugar, egg, and vanilla in a large bowl.
In another bowl, whisk together flour, baking soda, cinnamon, and salt.
Stir dry ingredients into butte/sugar mixture. Stir in the oats, raisins, and walnuts.
Chill the dough for an hour, up to overnight.
Preheat oven to 350 degF. Using a large muffin scoop, portion dough onto cookie sheet lined with parchment paper or a silpat. Roll dough with your hand and flatten a little bit.
Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.
Recipe from Smitten Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I made mine with cake like donuts instead….with all the baking and marinating and cooking I had to do for the 4th I didn’t have time to do the shortcakes so I used donuts….they were a hit….
beantownbaker — July 5th, 2013 @ 9:55 am
Ohh… Donuts – that sounds like a great idea!
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