Thick and Chewy Oatmeal Raisin Cookies
User Reviews
4.5
129 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18
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Course
Baked Goods
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Cuisine
American
Thick and Chewy Oatmeal Raisin Cookies
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I've been on a quest to find a recipe for thick and chewy oatmeal raisin cookies, that are also soft and moist, and this one delivers. The cookies are very texture-filled and are loaded with oats and an abundance of raisins in every bite. The bread flour used helps them bake up thick, tall, and gives them extra chewiness. They're hearty, chunky, and wholesome. You can tell yourself they're healthy from the whole grains and dried fruit used and they're not an overly sweet cookie. They're a sturdy cookie, begging to be tossed into backpacks and lunches and they make me want to hit a trail somewhere.
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Ingredients
- 1 large egg room temperature
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 ½ cups whole rolled old-fashioned oats not quick cook
- 2 teaspoons+ ground cinnamon or to taste
- ½ teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- ¾ cup plus 2 tablespoons bread flour or, 1 cup minus two tablespoons
- 1 cup raisins
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, egg, brown sugar, vanilla, and beat on medium-high speed to cream ingredients until very light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the oats, cinnamon (I use 1 tablespoon), baking soda, optional salt, and beat to incorporate, about 1 minute. Add the flour and beat to just incorporate, about 30 seconds. Note regarding flour - the secret to these cookies staying thick and chewy is the bread flour; although all-purpose may be substituted, the results will be superior with bread flour. Add the raisins and beat momentarily to incorporate. Transfer mixture to an airtight container or cover mixing bowl with plasticwrap and refrigerate dough for at least two hours, up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, which is approximately two heaping tablespoons, or 1.50 to 1.60 ounces by weight. Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. It's a little tricky to judge doneness because of all the oats, but I suggest the lower end of the baking range and baking for 10 minutes for soft and chewy cookies. For crunchier cookies, extend baking time by 1 to 2 minutes, but take care not to overbake or they will be hard.
- Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe slightly adapted from my Oatmeal Raisin Cookies and Land 'O Lakes Best Ever Oatmeal Cookies
Genuine Reviews
User Reviews
Overall Rating
4.5
129 reviews
Excellent
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