Thick, Chewy Oatmeal Raisin Cookies

Page: smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

Cuisine: North American | Course Type: Cookies/Bars

(4 reviews)

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Recipe Reviews

As the other reviewers have said, these are nice, simple to make oatmeal raisin cookies. I like them with a bit of kosher salt to make them taste a little more 'adult', and I made the recipe as written.

Update: I've also made these with chocolate chips and walnuts and they're excellent.

(edited 8th May 2012) (0) comment (0) useful  

I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good.

(0) comment (0) useful  

Very nice oatmeal raisin cookies. Its been years since I made this sort of cookie. This recipe includes a small amount of cinnamon, and it has the perfect sweetness, saltiness, and chewiness (from the rolled oats). The cooking instructions are perfect - cook so the edges are done and the center very soft. Next time I'll be sure to include the walnuts.

(0) comment (0) useful  

These were very easy cookies to make, and they stay thick and chewy as promised! I think chilling the dough before baking really helps them stay thick. I added chocolate chips and substituted dried cranberries for raisins and pecans for walnuts.

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