chewy, poofy oatmeal raisin cookies

Part of the reason I’m blogging is because I’m trying to keep track of all the different recipes that are out there. There are 802,000 results for “oatmeal raisin cookie recipe” on Google… most are probably going to be pretty good, but I’m looking for the perfect recipe.

I’m not entirely sure this is my go-to-forever recipe… but after three “just making sure they’re okay” cookies, I’d say they’re pretty damn good.

Processed with VSCO with f2 preset

The insides are soft, pillowy, and cinnamon-y. The edges are crispy. Everything you could ever ask for in a cookie.

Funny enough, as I was baking this batch, I remembered how much I used to hate raisin anything. It was always very upsetting to eat a raisin cookie on accident, thinking it was chocolate chip…  it’s just wrong to like oatmeal raisin cookies as a kid. Sorry.

These days, however, I’m in bed by 10 and watch HGTV for fun on Fridays — so I think I’ve made it to the point in my life where it’s okay to love oatmeal raisin cookies.

 


oatmeal raisin walnut cookies

adapted from smitten kitchen

ingredients

  • 1/2 cup unsalted butter, softened
  • 2/3 cup (125 grams) light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1 1/2 cups (120 grams) rolled oats
  • 3/4 cup (120 grams) raisins
  • 1/2 cup walnuts (65 grams), chopped

instructions

  1. Cream butter, brown sugar, egg, and vanilla together
  2. Whisk flour, baking soda, cinnamon, and salt. Add to wet batter.
  3. Stir in oats, raisins, and walnuts
  4. Chill the dough for about 30 minutes. Preheat oven to 350 degrees.
  5. Line 2 baking sheets with parchment. Scoop about 1.5 tablespoons of batter and drop 2 inches apart on sheet. Flatten slightly to help them shape.
  6. Bake for 10-12 minutes or until golden at the edges and undercooked on the tops.
  7. Cool for 5 minutes before transferring to a rack

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