If you cannot already tell, I have been on a baking kick as of late. I had a request from my husband for oatmeal raisin cookies, which are is favorite, so I set out and found a great recipe from Smitten Kitchen. Her trick for thick, chewy cookies is to refrigerate the cookie dough before baking so it doesn't spread as much when baking, genius! I followed her recipe to the T except for that I added dried cranberries in with the raisins and didn't add the walnuts. I baked my cookies for 10 minutes (probably because I only let them sit in the fridge for an hour...what! I got impatient). I doubled the recipe so I would have plenty of cookies to distribute between the workplaces and leave a few at home. Next time I think I may try a bit of nutmeg, cocoa or small chocolate chips added into the recipe.
Oatmeal Raisin Cookies
- 1 stick unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins
Preheat oven to 350°F (175°C).
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. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.