When John successfully baked some cupcakes for the first time, we decided to push our luck even more and fearlessly try out other baking endeavors. Second in our list is this Chewy Oatmeal Raisin Cookie that we chanced upon a Martha Stewart video. The video was very helpful and the recipe so accurate that we were able to successfully bake something perfectly for the first time.
Now let’s get to the sweet part – the cookies! I love that these baked goodies are so chewy on the inside but a bit crisp on the outside. I initially thought that this would taste kind of bland since it’s made of oats but the raisins made these cookies so much more interesting. The 24 cookies that we were able to make didn’t last that long. We just had some for breakfast along with a warm cup of coffee and just two to three pieces for a quick snack whenever we become hungry.
We are planning to incorporate mixed nuts the next time. Also, chocolate chips sound good as well? Let us know when you have other ideas! 🙂
Chewy Oatmeal Raisin Cookies
- 1 1/2 cups Old-fashioned rolled oats (not quick-cooking)
- 1/2 cup All-Purpose Flour
- 1/2 cup Raisins
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 6 tbsp Unsalted Butter, room temperature
- 1/2 cup Dark Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; And then set aside.
- Using an electric mixer, beat butter and the sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
- Transfer to a cookie jar and enjoy a chewy oatmeal cookie or two (or twenty-four!)