I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.
- Chilling the dough is key to keeping the cookies thick while baking.
- This recipe doubles well and the cookies freeze well.
- To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough.
Thick and Chewy Oatmeal Raisin Cookies
Makes about 18 cookies
- ½ cup butter, softened
- ½ cup + 1 Tbsp. sugar
- 1 large egg, room temperature
- ½ Tbsp. vanilla
- 1 ½ Tbsp. Grandma Molasses
- 1 cup flour, spooned in
- ½ tsp. baking soda
- ¾ tsp. cinnamon
- 1/2 teaspoon salt
- 1 ½ cups rolled oats (not instant)
- ½ cup raisins
- In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
- In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
- Add rolled oats and raisins and stir until well combined.
- Chill for 30 minutes to an hour.
- Preheat oven to 350 F and line a large baking sheet with parchment paper.
- Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
- Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
- Let cool on the pan for a bit before removing to a rack to cool.