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.
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 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.