![]() Oatmeal cookies combine all the classic goodness of every good cookie in the world – the buttery indulgence of a chocolate chip and the spiciness of a snickerdoodle. And then another one.Įven my meh-about-oatmeal hubby couldn’t resist a short stack of these scrumptious cookies! I wasted no time grabbing a glass of milk and plucking one hot off the pan. I had a couple close successes, a few failures, and then I pulled these out of the oven, and the clouds parted. I’ve baked dozens of batches of oatmeal cookies, but no more than I have in the past few weeks. You know the one, flat and buttery, with crisp edges and a soft, chewy texture. And that vanilla aroma as they bake! Oh, the right oatmeal cookie is just so good. That’s why, today I decided to help you solve your longtime search for the ultimate old-fashioned oatmeal cookie. Sometimes, the simplest recipe can be the hardest to find. Mug Cakes, Cookies & Small Batch Dessertsīuttery soft, old-fashioned vanilla oatmeal cookies that melt in your mouth! Our readers LOVE these! Just like grandma used to make… but better.If you were the kid who preferred oatmeal raisin cookies, I hope this recipe brings you a bit of nostalgia. The residual heat from the cookie sheet will continue cooking the center of the cookies, yielding a soft and chewy center. Let the cookies cool completely on the cookie sheet. Although we control the spread by chilling ahead of time, it’s good practice to give each cookie plenty of room to make sure they don’t run into each other.īake just until the edges are set and golden brown and the center of the cookie looks slightly undercooked. Make sure to also place each dough ball about 4-inches apart from each other. Using that large amount of dough contributes to the thickness of the cookie. Sometimes I’ll even chill the formed dough balls again, right before baking, if they become too soft.Īfter the dough has been chilled, scoop out ¼ cup of dough and roll it into a ball before placing it on the cookie sheet. While working with the dough in the next step, don’t be afraid to stop and pop the dough into the refrigerator again if it gets too soft. Chilling the dough slows down the rate of spreading, yielding a thicker cookie. The second reason is that warmer dough spreads more. The chill time gives the old-fashioned oats an opportunity to hydrate and soften a bit before baking. The reason for this is two-fold: We are using old-fashioned oats in the recipe as opposed to quick oats. Once the dough is made, cover it with plastic wrap and chill it in the refrigerator for at least an hour. ![]() ![]() Once the dry ingredients are added in, an entire cup of sweet and chewy raisins are mixed in by hand. Then, brown sugar and butter are creamed together and eggs and vanilla are added. These cookies begin by whisking together the dry ingredients with 2 cups of old-fashioned oats. How to Make Thick and Chewy Oatmeal Raisin Cookies One cookie is enough to satisfy your craving, unless you’re a fanatic like me, then it’s two cookies J While I love the slight crunch and textures that my Chewy Oatmeal, Raisin, and Walnut Cookies offer, it’s time I share a classic oatmeal raisin cookie recipe – one with the same qualities and flavors that made me fall in love with them as a kid.Īs the name suggests, these cookies are thick, chewy, loaded with oats and raisins, and a generous amount of cinnamon. Thick, chewy, and loaded with oats and raisins, these Thick and Chewy Oatmeal Raisin Cookies will be on repeat in your cookie jar.Īs a child, while my classmates preferred munching on cookies akin to my chewy chocolate chunk cookies, I was the kid who consistently asked for oatmeal raisin cookies.
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