I have been trying for many years now, to master a chewy cookie, specifically a chewy oatmeal raisin cookie. The one thing that always bothered me about oatmeal raisin cookies were the raisins. Which doesn’t make sense since they’re the star of the cookie…
Do you ever eat a food sooooo much, that you get bored of it? That was me, with raisins. When I was little I would eat at least three of the little packs a day. My mom would put one in my lunch box and I’d have another two boxes when I got home. That being said, something about the texture of dried raisins did nothing for me as an adult. Until…. this recipe!
Chewy Oatmeal Raisin Cookies
YIELD: 4 dozen cookies
PREP TIME: 10 minutes
COOK TIME: about 13 minutes
TOTAL TIME: 2+ hours, for dough chilling
2 Large Eggs
1 C Sweet Cream butter (room temperature)
1 C Light Brown Sugar, packed
1 C Granulated Sugar
1 tbsp Vanilla Extract
2 ½ Cups Old-fashioned Rolled Oats (not instant or quick cook)
2 Cups all-purpose flour
1 ½ tsp Cinnamon
4 tsp Ground Ginger
Pinch of Allspice
Pinch of Nutmeg
¼ tsp Salt
½ tsp Baking Soda
2 tsp Cornstarch
1 cup raisins (soaked in warm water)
½ cup chopped Walnuts (optional)
- Fill a bowl with about 1 cup of hot water from the tap.
- Place raisins in water for 7-10 minutes, drain and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) cream the sugars and butter together until light and fluffy. Add in one egg at a time, making sure they are fully mixed in before adding the next. Stir in Vanilla Extract
- In another bowl, whisk together flour, baking soda, cornstarch, cinnamon, nutmeg, allspice, and salt
- Add the dry ingredients in small spoon-fulls to the butter/sugar/egg mixture. Once combined, stir in the oats, raisins, and walnuts.
- Chill the dough for an hour, up to overnight.
- Using a medium cookie scoop, roll the dough in your hand to make a ball, and flatten slightly as you place them on the cookie sheet.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 15 per sheet, my cookie sheet is GIANT) and bake for about 13-15 minutes or until the edges are golden, but the center looks a bit underdone. Overbaking them will result in less chewy cookies.
- Let cookies rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
*Note: I bake all of my goodies in a gas range oven and oven temperatures will vary slightly from gas to electric. Standard baking temperate is 350 F