Oatmeal Raisin Cookies are Baby Love's favourite cookies, consequently I've tried a lot of recipes but can never seem to find the perfect one, they're always too cakey or too dry.
Here at Maison Perfect we like our cookies chewy and that's the main reason I was drawn to this recipe. I'm a huge fan of adding an extra egg yolk to cookie batter, the added fat increases the chew, this recipe also uses both white and brown sugar which I do in most of my cookie recipes, for preference more than anything else, I love the flavour of brown sugar.
I'm over the moon with this recipe, I only baked the cookies for 12 minutes rather than 15 and they are, as promised gloriously chewy. The oat to flour ratio is spot on and this is something I've always had issues with, too oatey tastes too healthy and I still want a soft cookie, just with oats!
The melted butter also adds extra chew and the cookies baked brilliantly, with the perfect amount of spread. You could add mixed spice instead of the cinnamon and grate in some orange or clementine zest, for a gorgeous Christmasy cookie.
Chewy Oatmeal Raisin Cookies
Recipe From -The Girl Who Ate Everything
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted (1½ sticks)
1 cup packed brown sugar
½ cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 ½ cups old-fashioned oats
1 heaping cup of raisins
½ cup chopped walnuts or pecans (optional)
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
Melt the butter and let cool slightly.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Add the flour mixture, mixing until just blended. Add the oats, nuts, and raisins. Mix until just blended.
Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 15-16 minutes.
Do not over-bake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.
10 comments:
Oatmeal raisin cookie is one of my favorite! I will try your recipe, too. Thank you for sharing the recipe!
We love our oatmeal cookies in this house. This recipe looks amazing. We usually put M&M in ours. I love how the recipe is in measurements that I am use to. I usually go to a site that switches your measurements to American measurements.
yummy :))
Oh yum. I want to take some into work.
Ah thanks for the recipe! I'm always eager to try a new oatmeal cookie recipe, especially if they're chewy. I'm sure these were devoured at Maison Perfect ;)
Thanks for sharing this! Been looking for a chewy oatmeal raisin cookie recipe for ages! Can't wait to give it a go this weekend. Two questions though if you don't mind: what type of brown and white sugars did you use, and also, what size eggs? Thanks in advance. Will let you know how they turn out!
Thanks for sharing this! Been looking for a chewy oatmeal raisin cookie recipe for ages! Can't wait to give it a go this weekend. Two questions though if you don't mind: what type of brown and white sugars did you use, and also, what size eggs? Thanks in advance. Will let you know how they turn out!
Hi Cheeniroti,
I use soft light brown sugar and caster sugar and the eggs are large. I hope you love the cookies, make sure to take them out the oven slightly under baked for extra chewy cookies. : )
I tried it today and everyone loved it .. Many thanks :)
OK They are in the oven right now!! I think this may be the chewy oatmeal raisin Ive been looking for!! Thankyou
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