I happened to stumble upon Deb Perelman’s blog, Smitten Kitchen, a few years ago when I was drawn in by her beautiful pictures and all the recipes! She has a LOT of recipes. The one recipe I keep coming back to time and time again is her recipe for Thick, Chewy Oatmeal Raisin Cookies.
I hate crispy cookies. I know hate is a strong word and maybe I should just say I strongly (very, very) dislike crispy cookies. I don’t mind crispy edges as long as the centers are nice and chewy.
Words can’t describe the moment of bliss you get when you bite into one of these cookies. These aren’t your average oatmeal raisin cookies either. They have a little bit of cinnamon added that morph the cookie into something that is out of this world. Seriously…….angels sing, it’s that good.
Here is Deb’s angel-singing delicious oatmeal raisin cookie recipe –
Thick, Chewy Oatmeal Raisin Cookies
- ½ cup (115 grams) unsalted butter, softened
- ⅔ cup (125 grams) light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla (If you read the last cookie post <here> you know I like to use Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste.)
- ¾ cup (95 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt ( I use kosher salt when baking but I use the same amount.)
- 1 ½ cups (120 grams) oats
- ¾ cup (120 grams) raisins ( I prefer to use golden raisin in my cookies.)
- ½ cup (65 grams) walnuts, chopped (These are optional and I don’t add them.)
In the bowl of your mixer add the butter, brown sugar, egg and vanilla and beat until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
Slowly add small portions of the flour mixture into the butter/sugar mixture until combined.
Add the oatmeal, raisins and if desired, walnuts. Mix to combine. I prefer to mix my “add-ins” by hand but you can use the mixer if you’d like.
Now chill the dough. Chilling the dough will mean you get thicker, chewier cookies. You can skip this step if you’re impatient but the cookies won’t be as thick. I usually chill mine for half an hour or so.
Once the dough is chilled, preheat the oven to 350 degrees F.
Line a baking sheet with parchment and place scoops of dough about 2 inches apart. Bake for 10 to 12 minutes. I pull my cookies out closer to the 10 minute mark because I like the doughiness of the “just underdone” cookies. Let the cookies sit on the baking sheet for an additional 5 minutes.
Transfer them to a cooling rack to cool completely. Then ENJOY!
The recipe for the other cookies featured in this photograph are here.
Final Notes: This recipe makes a couple dozen cookies. I usually double the recipe when I make them. They freeze beautifully, if you have any left to freeze. 🙂