When I chose this month’s Kitchen Bootcamp challenge, I knew that I had to tackle oatmeal raisin cookies. It may sound strange, but I’ve never really had a great recipe for oatmeal raisin cookies. I’ve tried quite a few, too. Some are too dense, some spread out into one giant blob on the cookie sheet, and some were just hard and crackly. I kind of feel like the Goldilocks of oatmeal cookies. I’ve been looking for a recipe that is just right. And, I think I’ve found it.
I saw the chewy oatmeal cookies in The New Best Recipe, and I decided to give them a try. Chewy is exactly what I was searching for. I first made the recipe exactly as it was written in the cookbook. The cookies were good. Very good. But, I decided to make a few minor changes to make the cookies closer to what I was looking for.
In the description of the recipe, the authors mention that they left out cinnamon in the recipe because they felt that it overpowered the flavor of the oats in the cookie. I do admit that the original version of the recipe does highlight the oats… But, I associate oatmeal cookies with cinnamon. So, I decided to add the cinnamon back in, along with some cardamom. I just love the combination of cinnamon, nutmeg, and cardamom. And, of course, I prefer to bake with dark brown sugar instead of light. While I was at it, I also added a bit of vanilla and upped the salt just a bit.
I happen to love the way the cookies turned out, and I hope you will, too. I have made them a few times since, and they have consistently turned out really well. I cannot say the same for recipes I’ve tried in the past. They are nice and chewy without being too soft. And, I just love the flavor.
Of course, if you’re not in the mood for spices and raisins, these cookies also make fantastic chocolate chip oatmeal cookies. Just leave out the spices and sub some chocolate chips for the raisins! Either way, I think they’re pretty fantastic.
Chewy Oatmeal Raisin Cookies
Makes about 2 dozen large cookies
(Adapted from The New Best Recipe)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 3 cups old fashioned rolled oats
- 1 1/2 cups raisins
Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition to make sure the egg is well incorporated. Add the vanilla and mix briefly.
Meanwhile, in a separate bowl, whisk together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg. Gradually add the dry ingredients to the creamed butter and sugar mixture either by hand or on the lowest speed of your mixer. Stir in the oats and raisins by hand.
Cover and refrigerate for at least 1 hour, but preferably overnight.
When your’e ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. Scoop out the cookies using a 1/4 cup scoop. Press the top of each cookie gently to flatten it just a bit.
Bake for about 20 minutes, until the edges are golden and the cookies are just set. Cool the cookies on the pan for a few minutes before transferring to a wire rack to cool completely.
Please Note – The links to The New Best Recipe in this post are Amazon affiliate links.