Ingredients for Thick Chewy Oatmeal Raisin Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Rolled Oats
- 1 cup raisins (or more, to your liking!)
- ½ cup chopped walnuts (optional)
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How to Make Thick Chewy Oatmeal Raisin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 3 cups rolled oats, 1 cup raisins (or more, to your liking!), and ½ cup chopped walnuts (optional).
- Cover the dough and chill in the refrigerator for at least 30 minutes (or freeze for later use).
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. (Baking time may vary slightly depending on your oven and whether you baked from frozen.)
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
12g
Carbs
5g
