As I said in my Snickerdoodles post, I made a variety of cookies for my father-in-law's retirement party at work. One of the other cookies requested was Oatmeal Raisin. I tend to usually make the Sun Maid Raisin recipe, which is good, but I wanted something bigger, thicker and chewier. I was browsing recipes when I came across this one on Smitten Kitchen.
These cookies really live up to their name, the edges crisp a bit, the center is gooey and chewy, and they carry some serious weight. Of course you could scale down the cookie size, but why? What I noticed first with this recipe is that it only calls for brown sugar, no granulated sugar, which keep them softer and chewier. The recipe also calls for a good amount of raisins, something I find to be too sparse in many oatmeal raisin cookies.
My husband likes to think of himself as a cookie connoisseur, he has taste tested every single cookie I've ever made, and is always on bowl/spatula batter-licker-duty. He proclaimed these as the best oatmeal raisin cookies I've ever made, from the raw dough to the warm fresh baked cookie with milk to the next day when he took a few to work in his lunch box.
This cookie has definitely landed itself at the top of my go-to recipe for Oatmeal Raisin, I can guarantee it will top yours as well!
Tips and Trades:
-This recipe is ideal for multiplying. I tripled SK's recipe and ended up with close to 40 3 oz. cookies, but feel free to cut back on the size of cookie, or only make 1 batch for a small crowd.
-A few months ago, I started using salted butter when I bake. I think the flavor is so much better, but you can do whatever you're used to or comfortable with.
Thick, Chewy Oatmeal Raisin Cookies
from Smitten Kitchen
1/2 c. (1 stick) of butter, softened
2/3 c. light brown sugar, packed
1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. unbleached All-Purpose flour
1 1/2 c. rolled oats
3/4 c. raisins
In the bowl of a stand mixer, cream together butter and brown sugar.
Turn speed to low, add egg and vanilla, mix well, scraping down the sides as necessary.
Add baking soda, cinnamon and salt, mix until just incorporated.
Add flour, oats and raisins, mix until flour is just absorbed.
Use a spatula to pull dough up from the bottom to make sure all ingredients are mixed well.
Place bowl in the refrigerator while oven heats up.
Turn oven on to 350*
Line cookie sheets with a silpat or parchment.
Scoop chilled dough out by the heaping tbsp. full onto cooking sheets, about 3" apart.
Bake for 12 minutes, or until edges are golden and top is just set.
Cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool.
Store in an air-tight container.