Oatmeal raisin cookies are one of my husband's favorites but I have to admit that in our eight years together this is the first time that I have ever made him any. I never really liked them because I prefer super soft cookies and it seemed like they were always kind of crunchy. So I decided that it was time to look for a new recipe. I did a search for *chewy* oatmeal cookies and saw one that caught my eye. It was from The Girl Who Ate Everything and I have tried a few of her recipes before that they were all amazing! This recipe is no different. They are large, chewy, bakery-quality cookies. I think I have eaten more of them that my husband has!
Chewy Oatmeal Raisin Cookies
adapted from The Girl Who Ate Everything
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Unsalted Butter, melted
1 cup Packed Brown Sugar
1/2 cup White Sugar
1 teaspoon Ground Saigon Cinnamon
1 Tablespoon Pure Vanilla Extract
1 Egg Yolk
1 1/2 cups Instant Oats
1 cup Raisins
Preheat oven to 325F.
Melt butter and let cool slightly. In a medium bowl, combine flour, baking soda and salt. Set aside.
In a large bowl, beat melted butter, brown sugar, and white sugar until well blended. Add cinnamon, vanilla, egg, and egg yolk. Beat for 2-3 minutes until light and creamy. Add flour mixture and blend until just combined. Fold in the oats and raisins. Mix together with a spoon.
Place 1/4 cup balls of dough onto non-stick cookie sheet (if you don't have non-stick, lightly grease your cookie sheet or line with parchment paper). Bake for 16 minutes or until the bottoms are lightly browned and center looks slightly soft. Do not overbake. Let the cookies sit for 2 minutes then remove to a cooling rack.
Makes 18 Cookies.
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