these thick and chewy oatmeal raisin cookies are easy to pull together and bursting with flavor! a total crowd pleaser no matter who you’re serving.
Okay serious question: are you guys team oatmeal raisin or team chocolate chip?
For me it totally depends on the day. Sometimes the only thing that will do is a big old chocolate chip cookie (like these!) and other times all I want is a thick and chewy oatmeal raisin cookie.
In general though, I feel like oatmeal raisin ends up taking a back seat to chocolate chip and I don’t really know why. They are SO delicious in their own right and definitely deserve a place on the podium.
There was a bakery in Boston right by my school that I used to go to on Fridays with my friends (we were all broke grad school students so we could only afford such outings one a week and Friday felt like a good day to do it!).
Every time we went, I always got the big and chewy oatmeal raisin cookie and it always perfectly hit the spot. When I moved away from Boston, I was so sad to no longer have those cookies in my life that I knew I had to create my own recipe.
And out of that experimentation was born these amazing thick and chewy oatmeal raisin cookies! Full of flavor with the perfect chewy texture, they may even rival my favorite Boston bakery’s!
So to (virtually) celebrate Friday with all of you (and give you something good to bake this weekend), AND the fact that my sister is here and it’s a gross & rainy day, I made a big batch!
Hoping these bring you good times & memories like they have me over the years! 🙂
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these thick and chewy oatmeal raisin cookies are easy to pull together and bursting with flavor! a total crowd pleaser no matter who you’re serving.
Ingredients
- 1 1/2 cups white whole wheat flour (all-purpose works well here too)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 16 tablespoons unsalted butter, room temperature (or softened)
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment or silpat (these are my favorites, I never bake without them!)
- In a medium mixing bowl combine flour, salt, baking powder, cinnamon and nutmeg
- Into a large mixing bowl or stand mixer, add butter and sugars and cream until soft (about 2 minutes).
- Add in eggs, 1 at a time allowing about 20 seconds of beating to occur before adding the next
- Slowly add wet to dry ingredients and beat until just combined (it’s okay if there’s some flour patches here and there, you’ll be doing a little more mixing in a minute)
- Add in the oats and the raisins and fold or beat gently until well-distributed throughout the batter
- Using a cookie scoop, scoop 2 large scoops (about 2 tablespoons) of dough into your hand and roll into a ball. Place onto the prepared baking sheet leaving about 2 inches between each to prevent the cookies spreading into each other.
- Bake for 20-22 minutes or until bottoms just begin to brown. Allow to cool for 3 minutes on a baking sheet then transfer to a wire rack to finish cooling.
Notes
- Recipe adapted from Cook’s Illustrated
- Cookies will last in an airtight bag or container on the counter for 2-3 days. Freeze in an airtight bag or container for up to 2 months.
Keywords: baking, cookies, oatmeal raisin cookies, raisins, oatmeal, dessert
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