Soft and Chewy Oatmeal Raisin Cookies

The holiday baking season is here and I can’t wait to spend more time in the kitchen. I was in the mood to make cookies the other night and had this recipe for oatmeal raisin cookies sitting on my cookbook stand. I had everything I needed to make them in my pantry and quickly whipped them up after dinner.

We all loved them … that they’re already gone. Whoops! I know I’ll get a request over the weekend to make another batch. They’re soft and chewy and have the right amount of raisins. Chilling the cookie dough for 30 minutes before baking helps them bake up thicker. If that’s not your thing (we might not be able to be friends anymore), skip the chilling part.

1 cup flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup raisins

In a large bowl, mix together the flour, cinnamon, baking soda and salt. Set aside. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla and combine. Slowly add in the dry ingredients until just combined. Stir in the oats and raisins by hand until incorporated and evenly distributed. Cover the bowl with plastic wrap and place in the refrigerator to chill for 30 minutes. Skip this step in you prefer thinner cookies.

When you’re ready to bake the cookies, preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats and set aside. Scoop the dough with a 1.5-2 inch cookie scoop. Roll the dough into balls and press down slightly to flatten. Place on the prepared baking sheet allowing room between the cookies to spread. Bake for 10 to 12 minutes or until the cookies are starting to turn be light golden brown. Remove from the oven and allow to cool on the baking sheets for 5 minutes. Transfer to a rack to completely cool. Store the cooled cookies in an air-tight container.

Source: Live Well, Bake Often


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