Best 2 Thick Chewy Oatmeal Raisin Cookies Recipes

Indulge in the delightful symphony of flavors and textures that oatmeal raisin cookies bring. These classic treats are a harmonious blend of chewy oats, plump raisins, and a touch of cinnamon, all enveloped in a soft and golden cookie. Our collection of recipes offers a diverse range of oatmeal raisin cookie experiences, from the traditional to the innovative. Whether you prefer a crispy exterior with a gooey center, a chewy texture throughout, or a hint of maple syrup sweetness, we have a recipe to satisfy your cravings. Embark on a culinary journey as you explore our curated selection of oatmeal raisin cookie recipes, each promising a delectable bite that will transport you to a realm of comforting nostalgia and pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

THICK, CHEWY OATMEAL RAISIN COOKIES

Thick, Chewy Oatmeal Raisin Cookies image

This recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. 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, if you're like us, 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 baked from the cold - only a couple extra minutes baking is needed.

Provided by Lostfairy

Categories Drop Cookies

Time 21m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened (1 stick)
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Steps:

Preheat oven to 350°F (175°C).
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 a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking 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.

Nutrition Facts : Calories 107.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 17.9, Sodium 89.8, Carbohydrate 16.1, Fiber 0.8, Sugar 8.7, Protein 1.5

BIG CHEWY OATMEAL-RAISIN COOKIES

Big Chewy Oatmeal-Raisin Cookies image

Make and share this Big Chewy Oatmeal-Raisin Cookies recipe from Food.com.

Provided by RecipeNut

Categories Dessert

Time 35m

Yield 16 cookies

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

Steps:

Adjust oven racks to low and middle positions.
Heat oven to 350°F (175 C).
Beat butter until creamy.
Add sugars and beat until fluffy, about 3 minutes.
Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together.
Stir flour mixture into butter-sugar mixture.
Stir in oats and optional raisins.
Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
Bake until cookie edges turn golden brown, 22 to 25 minutes.
Slide cookies on parchment onto cooling rack.
Let cool at least 30 minutes before serving.
Comments: Do not over bake.
The edges should be brown but the rest of the cookie should still be very light in color.
Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Nutrition Facts : Calories 311.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.8, Sodium 99.6, Carbohydrate 45.3, Fiber 1.9, Sugar 26, Protein 4.1

Tips:

Use old-fashioned oats. These oats will give your cookies a chewier texture than quick-cooking oats.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough before baking. This will help the cookies spread less and keep their shape.
Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before storing. This will help them keep their shape and flavor.

Conclusion:

These thick and chewy oatmeal raisin cookies are the perfect snack or dessert. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make sure that your oatmeal raisin cookies turn out perfectly every time.