You know what's sad? The amount of people who turn up their noses at Oatmeal Raisin Cookies. A lot of people won't give the chewy, cinnamony deliciousness a chance simply because there are delicious raisins thrown in there. I say, to heck with the haters! These cookies are IN.CRED.IB.LE.
I was searching for an Oatmeal Raisin Cookie recipe so I could send cookies to my Uncle Tim when I stumbled across these Oatmeal Raisinet Cookies from Sally's Baking Addiction. I changed them slightly, using raisins instead of Raisinets, but I know either way the results would be phenomenal. These cookies were da bomb.
The cookies themselves were tiny, but delish. They were thick and chewy and had the perfect cinnamony-oatmealy-raisiny flavor. And don't skimp on the raisins either, they add a delicious bite.
So don't turn your nose up at these babies! Make them and enjoy :)
Thick Oatmeal Raisin Cookies
Recipe slightly adapted from Sally's Baking Addiction
(originally adapted from How Sweet Eats)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 and 1/4 cup all-purpose flour
- 3/4 cups old-fashioned rolled oats
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 and 1/2 tsp. cinnamon
- 1 and 1/2 cups raisins
- With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
- On slow speed, mix in the flour, baking powder, salt and cinnamon. Manually stir in oats until the dough comes together. Fold in raisins. Roll into balls and freeze the balls for about 5 minutes, to get them to chill quickly.
- Preheat oven to 375 degrees F.
- Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.