One of the reasons why I love making cookies so much is because each person I have ever spoken to has an all-time favorite cookie. If you haven’t read my blog in the past, my favorite cookie of all-time are chocolate chip cookies. It could also be a white chocolate cranberry cookie or peanut butter cookie.
Today, I met someone at work who’s all-time favorite cookie is the oatmeal raisin cookie. We discussed my love for baking and how I sometimes bring my baked goods to work for co-workers to eat. Now, I just met him (since he is new to the company), but I thought it quite funny that he loves oatmeal raisin cookies, and I made these cookies not too long ago, and brought them to work.
Finding out his favorite cookie makes me want to know other co-workers’ favorite cookies so that I can bring those kinds to work for them to enjoy. Kind of like making their day a bit brighter because they had their all-time favorite cookie.
These particular oatmeal raisin cookies are a bit crispy on the outside, and chewy on the inside (hence the “chewy” in the name of the recipe). I haven’t met anyone who doesn’t like crispy on the outside and chewy on the inside. That’s like the perfect texture for a cookie!
Some step-by-step photos to a perfect-textured oatmeal raisin cookie…
Cream butter, egg, vanilla, and the sugars together.
Get your dry ingredients and combine it with the wet ingredients from the above picture.
Add the raisins, oatmeal and walnuts.
I slightly flattened the dough balls, so that they won’t just come out like balls of cookies.
And they will turn out like this:
Looks quite delicious, if I do say so myself. And they were… they were.
Thick, Chewy Oatmeal Raisin Cookies
Recipe from Smitten Kitchen
makes 28 cookies
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
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 (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 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.