Thick and Chewy Oatmeal Raisin Cookies
Thick and Chewy Oatmeal Raisin Cookies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 24 servings with 89 calories, 2g of protein, and 2g of fat each. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 187 people have tried and liked this recipe. If you have vanilla, ground cinnamon, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Beantown Baker. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Thick and Chewy Oatmeal Raisin Cookies, Thick, Soft and Chewy Oatmeal Raisin Cookies, and Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing.
Servings: 24
Ingredients:
1/2 tsp baking soda
1 egg
3/4 cup (95 grams) flour
1/2 tsp ground cinnamon
1/2 tsp Kosher salt
2/3 cup (125 grams) light brown sugar
3/4 cup (120 grams) raisins
1 1/2 cups (120 grams) rolled oats
1/2 tsp vanilla
1/2 cup (65 grams) walnuts, chopped (optional)
Equipment:
baking paper
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Cream butter, brown sugar, egg, and vanilla in a large bowl. In another bowl, whisk together flour, baking soda, cinnamon, and salt.Stir dry ingredients into butte/sugar mixture. Stir in the oats, raisins, and walnuts.Chill the dough for an hour, up to overnight.Preheat oven to 350 degF. Using a large muffin scoop, portion dough onto cookie sheet lined with parchment paper or a silpat. Roll dough with your hand and flatten a little bit. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.
Step by step:
1. Cream butter, brown sugar, egg, and vanilla in a large bowl. In another bowl, whisk together flour, baking soda, cinnamon, and salt.Stir dry ingredients into butte/sugar mixture. Stir in the oats, raisins, and walnuts.Chill the dough for an hour, up to overnight.Preheat oven to 350 degF. Using a large muffin scoop, portion dough onto cookie sheet lined with parchment paper or a silpat.
2. Roll dough with your hand and flatten a little bit.
3. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.
Nutrition Information:
covered percent of daily need
