Thick and Chewy Oatmeal Raisin Cookies

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. 
I find they’re always thicker when cold. Only a couple extra minutes baking is needed. Crisp on the outside, and chewy inside.


1/2  cup  butter, softened
2/3  cup  light brown sugar, packed
1  egg
1/2  tsp   vanilla extract
3/4  cup  flour
1/2  tsp  baking soda
1/2  tsp  ground cinnamon
1/4  tsp  salt (heaping)
1-1/2  cup  old fashioned rolled oats
3/4  cup  raisins
1/2  cup  walnuts, chopped

Preheat oven to 350°
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for awhile in the fridge, and then scoop it. Or scoop the cookies onto a sheet and chill the whole tray before baking them. You could also bake them right away, if you’re impatient. But they end up slightly thinner.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10-12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going into the oven). Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a
rack to cool.

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when cold. Only a couple extra minutes
baking is needed. Crisp on the outside, and chewy inside.