These cookies are so amazing! I’m not even crazy about raisins but these cookies make me love them. I have never had a better oatmeal cookie in my life! I can’t even begin to describe how good these are. They are thick and chewy and packed full of oatmeal. Oatmeal cookie perfection.
I made these for my father-in-law for his birthday because Oatmeal Raisin is his favorite. He loved it! He’s had a lot of Oatmeal Raisin cookies but said these were by far the best he’s ever had. This recipe was created by Smitten Kitchen. She’s amazing!
The trick to making these cookies thick is to form the cookies into balls and then place the tray in the fridge or freezer for 10 minutes. This helps them not to spread during cooking. If you aren’t a fan of raisins you could just add chocolate chips instead. I hope you try these. You will love them!
Thick & Chewy Oatmeal Raisin Cookies
Very slighty adapted from Smitten Kitchen
Make about 1 dozen cookies
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups old fashioned oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
In a large bowl (or using a stand mixer), 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.
Line 2 cookie sheets with parchment paper or a baking mat. Position oven racks to the upper and lower thirds of the oven.
Chill the dough: *Form the dough into 10-12 balls, place 2 inches apart and flatten slightly with the palm of your hand. Place cookie sheets in the freezer while the oven is preheating to 350 F. For me this takes about 10 minutes. (You could also place them in the fridge for about 15-20 minutes.)
Bake the cookies for 10-12 minutes, switching the trays halfway through cooking time. Take them out when they are golden at the edges but still a little undercooked-looking on the top. Leave them on the sheets for 5 minutes then move to a rack to cool.
*If there isn’t room for cookie sheets in your fridge or freezer you can either place the cookie dough balls on a plate lined with wax paper and place in fridge/freezer or just chill the whole bowl of dough then form into balls.