Oatmeal Raisin Cookies

I love thick, chewy oatmeal raisin cookies. This recipe makes them. Try it, you’ll love them too.


Oatmeal Raisin Cookies (about 12 – 16)
Slightly adapted from Smitten Kitchen

The last 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.

115 g butter, softened
125 g brown sugar
1 egg
1/2 tsp vanilla extract
95 g flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
120 g rolled oats
120 g raisins

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Add flour, baking soda, cinnamon and salt, stir this in. Stir in the oats and raisins.
To make the cookies extra thick and chewy, you need to chill the dough. Either chill it and then scoop it, or scoop the cookies on a tray and chill the whole thing. Or scoop them, freeze them and bake them if you want cookies (takes a few minutes extra baking).
Preheat the oven to 175C. Place the cookies about 5 cm apart on a baking sheet lined with baking paper. Bake for 10-12 minutes. Take them out when golden at the edges, but still a little undercooked on top. Let them sit on the hot baking sheet for 5 minutes before transferring to a rack to cool.

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