I understand, they’re not the prettiest cookies, they’re somewhat healthy, and there’s nothing more disappointing than biting into what you think is a delicious chocolate chip cookie only to be fooled by some impostor raisins! But when I was at the MAC store on Thursday for Fashion’s Night Out, they were handing out these tiny cookies on silver platters. Instead of opting for the chocolate-chocolate chunk or the snickerdoodle, I went in for the oatmeal raisin… And since that morsel, I have been craving oatmeal raisin cookies non-stop!
So what better way to inaugurate my new kitchen than with this yummy Chewy Oatmeal Raisin Cookie recipe! I’m still slowly settling into my new apartment. My bedroom is in need of a major makeover (which I will probably post about soon) but for the first time ever I have my own bathroom and my roommates are so sweet. The location is also close to the Met so I’ve been walking to work everyday!
I foresee lots of happy memories (and tummies) coming from this kitchen.
These oatmeal raisin cookies are super easy to make. You don’t even need a mixer, just a good wooden spoon, some elbow grease and plenty of LOVE.
Chewy Oatmeal Raisin Cookies
- ½ cup (1 stick or 4 ounces) butter, softened
- ⅔ cup light brown sugar, packed
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups quick-cook rolled oats
- ½ cup raisins
(1) Preheat oven to 350°F.
(2) In a medium bowl, whisk the flour, baking soda, cinnamon and salt together, set aside.
(3) In a large bowl, cream together the butter, brown sugar, sugar, egg and vanilla until smooth. Slowly stir the flour into the butter/sugar mixture. Add in the oats and raisins.
(4) At this point you can either chill the dough for an hour 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 (like me!), but I do find that they end up slightly less thick.
(5) The cookies should be two inches apart on a baking sheet. Bake them for 7 to 8 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.
(6) Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Makes about 3 dozen cookies