Thick and Chewy Oatmeal Raisin Cookies

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Biscuits à l'avoine et aux raisins épais et moelleux

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Biscuits à l'avoine et aux raisins épais et moelleux

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough.

Thick and Chewy Oatmeal Raisin Cookies

Makes about 18 cookies

Ingredients:

  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Grandma Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup raisins

Instructions:

  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

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