While I’m still in search of my perfect oatmeal raisin cookie. These are definitely an acceptable start to the search! I think I want something slightly less buttery and without cinnamon, but these were quite good nonetheless!
Thick, Chewy Oatmeal Raisin Cookies
- 1/2 cup (1 stick) butter, softened
- 2/3 cup light brown sugar, packed
- 1 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 rolled oats
- 3/4 cup raisins
- 1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F. Place parchment paper or a silpat onto a baking sheet.
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. Gently add the dry ingredients into the butter mixture. Stir in the oats, raisins and walnuts, if using them.
Chill the dough in the fridge (either chill then scoop or scoop the cookies onto a sheet – 2″ apart – and then chill the whole tray), then bake.
Bake for 10 to 12 minutes until golden at the edges but still a little undercooked-looking on top. Allow the cookies to sit on the hot baking sheet for five minutes before transferring to a rack to cool.
Source: Smitten Kitchen