In an attempt to impress M, I made him some old-fashioned oatmeal raisin cookies for our four-month anniversary. They were okay. He said they were good. Good. Blech. That’s not good enough for me. I won’t be happy with an oatmeal raisin cookie recipe until M takes a bite, sighs contentedly, smiles, and says, “OH MY GOSH THIS IS THE BEST OATMEAL RAISIN COOKIE I’VE EVER TASTED I MUST, MUST, MUST HAVE MORE! WHEN ARE YOU MAKING THEM AGAIN?” Is that too much to ask? (Rhetorical question–don’t answer that.)So on to the next recipe. M did love the flavor of these. He said it was “spot on”. However they still weren’t perfect. The texture needs some work. On my next round, I’ll make a few modifications, mostly to my baking time and how I form the cookies. But this recipe’s got potential to be “the one”. Stay tuned!**Note: The ingredient quantities are for a half batch. I got about 18 cookies out of it.
Thick, Chewy Oatmeal Raisin Cookies
slightly adapted from Smitten Kitchen
1/2 cup (1 stick) butter, softened
2/3 c. light brown sugar, packed
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/4 c. whole-wheat flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. rolled oats
3/4 c. raisins
1/2 c. walnuts, chopped
1. Preheat oven to 350°F (175°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, egg and vanilla until smooth.
3. In a separate bowl, whisk the flours, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts.
4. Place dough into refrigerator (after you’ve eaten a bite, like I did!) and let chill for 30 minutes.
5. Scoop cookies by the scant standard-sized scoop. They should be two inches apart on baking sheet lined with parchment or a silicone baking mat. Bake for 10 to 12 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.