Thursday, December 22, 2011

Oatmeal Raisin Cookies - Oh, So Soft & Chewy!

This is a total shocker to many of you chocolate lovers out there, but I'd rather have rich & creamy... or sweet & fruity ... or sugary & spicy.  Either way, this recipe definitely satisfies that sweet tooth.  This cookie recipe just plain kicks butt.

I think Santa would enjoy it, too.  It might just get you back on the "nice" list at the last minute!

What is the perfect oatmeal raisin cookie to you?
Does it have a slight crisp on the outside and a perfectly soft and chewy center?
Is it cinnamon-y and sweet?
Does it even have a glaze on it?

If you answered yes to any of these questions, then this recipe is a "must-have" in your repertoire of cookies!

Another bonus of this recipe is that it uses melted butter.  I mean, who really remembers to put butter on the counter for a few hours to let it soften?  I can honestly NEVER remember to do this.  So cookie recipes that use melted butter automatically go to the top of my list.

Here's your ingredients:

In a medium bowl, combine dry ingredients, except oats, raisins, & nuts.
In a separate bowl, cream the melted butter and sugar.

Beat in the cinnamon, vanilla, egg/egg yolk for 2-3 minutes until light and creamy.
This seems like a long time, but just trust me!

Beat in the dry ingredients until well blended.  Then stir in your oats, raisins, & nuts (optional).

Drop spoonfuls of dough on a cookie sheet lined with parchment paper.  And if you're thinking about skipping the parchment, think again!  Parchment makes your cookies perfect!  JUST DO IT!

Bake in a 325* oven for 14-16 minutes.

Or if you're like me, living in a trailer with a fussy oven at 5,000 ft elevation, they took about 20 minutes.

Allow your cookies to cool on the cookies sheet for a few minutes before placing on cooling rack.

If this doesn't look scrumptious enough....there's more!

Grab your milk & powdered sugar and get ready to get wild!

In a small bowl, dump in 1/3-1/2c powdered sugar and a couple teaspoons of milk.

 Whip it up with a fork until smooth.

If it's too runny, add more pow.
If it's too think, add more moo.

You want it to be a nice consistency that you can drizzle over your cookies.

Once your cookies are cool, drizzle the glaze over those beauties!  Isn't that stunning!?  You know you want to make these.  Go ahead, I give you permission.  It's the perfect cookie for Santa.

Here's the recipe:
Chewy Oatmeal Raisin Cookies

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted (1½ sticks)
1 cup packed brown sugar
1/3 cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 ½ cups old-fashioned oats
1 heaping cup raisins
½ cup chopped walnuts or pecans (optional

Melt butter and let cool slightly. 

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!

Mix dry ingredients (flour, baking soda and salt).

In a separate bowl, cream butter & brown/white sugar until well blended. Beat in the cinnamon, vanilla, egg/egg yolk for 2-3 minutes until light and creamy. Blend in dry ingredients. Add the oats, nuts, and raisins.

Drop spoonfuls of cookie dough onto parchment lined cookie sheet and bake for 14-16 minutes. Don't over-bake! The edges should look brown and the centers still soft. Let the cookies rest on the cookie sheet for a couple of minutes before moving to cooling rack.

Optional Glaze
1/3-1/2c powdered sugar
2-3 teaspoons  milk

Combine ingredients in a small bowl and whip until smooth.  Drizzle over the top of cooled cookies.


  1. Hi Dana! You're a kick in the pants. Did you happen to try this recipe with whole wheat flour yet?

    1. Hi Sue! I usually try substituting half the flour with whole wheat first. I haven't tried it with this recipe, but it's usually pretty successful. Let me know how it turns out!