Chewy Oatmeal Raisin Cookies

Happy Friday everyone!!  I’m excited because my husband has the day off, so we get to spend some extra time together as a family, and we are taking a trip to Chicago tomorrow.  That means I have to pack, is anyone else a packing procrastinator?

This is my husband’s favorite kind of cookie.  It was one of the first things he ever made for me when we were dating :)  His recipe is the one his mom uses, which is the one from the Quaker Oats box, and it is really good.  Somehow I can’t ever seem to make them like his mom does, though.  There’s got to be extra love that she puts in there!  When I saw this variation of the Quaker Oats recipe on Smitten Kitchen, I decided to try it out.  I over baked the first batch, but the second came out perfect!  The secret was to freeze the dough and bake it only until the bottom becomes brown and the top looks under-baked.  It will give you a thick, chewy oatmeal raisin cookie that is really delicious!

 

First, cream together your softened butter and brown sugar.  Then, add in the egg and vanilla and mix until smooth.  In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.  Gradually add the dry ingredients to the wet ingredients with the mixer until fully incorporated.

 

Stir in the oats and raisins and try not to eat the raw cookie dough :)

Chill the dough in the refrigerator or better yet, put it in the freezer.  Smitten Kitchen recommends portioning out the cookies and then freezing them in a freezer bag so you can pull one or a few out whenever you have a craving.  I love this idea!  My cookies came out the best when the dough went straight from the freezer to the pan.  Bake at 350 degrees F for 10-12 minutes.  They are done when they are just brown on the bottom.  The ones on the left are perfect, the ones on the right are too brown on top, although if you like a more crispy cookie, then feel free :)

 

Hope you have a great weekend!!

Chewy Oatmeal Raisin Cookies

Makes 24 cookies

From Smitten Kitchen

1/2 cup (1 stick or 4 ounces) 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

Dash nutmeg

1/4 teaspoon salt

1 1/2 cups rolled oats

3/4 cup craisins or raisins

Preheat oven to 350 degrees F.

Cream together the butter and brown sugar with an electric mixer.  Add the egg and vanilla and mix until smooth.  Mix the flour, baking soda, cinnamon, nutmeg and salt in a separate bowl.  Add this gradually into the butter mixture.  Stir in the oats and raisins until fully incorporated.  Chill the dough in the refrigerator or freezer.  Bake for 10-12 minutes on an ungreased baking sheet or Silpat.  Remove when just browned on the bottom.  Transfer to a wire rack to cool.

Nutrition Information:  Serving size: 1 cookie, Calories: 100, Fat: 4.4g, Carbs: 14g, Protein: 1.5g

What are some of your favorite recipes that your mom or dad would make?  

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12 thoughts on “Chewy Oatmeal Raisin Cookies

  1. I’ll chime in on this one since they are indeed my favorite cookies. Another tip is to make the cookies slightly bigger than usual (use about 25% extra dough per cookie). This way, the cookies are perfectly crispy on the edges, but doughy and chewy in the middle. mmmmmm

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