And you will want to eat them by the handful.I botched these on my first attempt, adding the liquid ingredients to the dry before blending them. You’ll want to bake them for 10 to 12 minutes (your baking time will vary depending on your oven and how cold the cookies were going in - I refrigerated the dough for a couple of hours before baking, and they needed just shy of 12 minutes), taking them out when golden at the edges but still a little undercooked-looking on top.īe sure to allow your hot-out-of-the-oven cookies to sit on the hot baking sheet for five minutes before transferring them to a rack to cool.įair warning: These aren’t the prettiest cookies on the block, but they’re delicious, and serious crowd-pleasers. These cookies bake at 350☏ (175☌) on a parchment-lined baking sheet. I think the secret to denser, chewy oatmeal cookies is to refrigerate first. You can also bake them right away, but they end up slightly less thick. After that, you’ll stir in the oats, raisins and walnuts, if using them.Īt this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. In a separate bowl, you are going to whisk the flour, baking soda, cinnamon and salt together and then stir this dry mixture into the butter/sugar mixture. You’ll start the cookie batter by creaming together the butter, brown sugar, egg and vanilla until smooth. Walnuts (optional) A few notes on these oatmeal raisin cookies: The ingredients you’ll need for your oatmeal raisin cookies: Double this recipe for four dozen cookies, and so on. This recipe for thick and chewy oatmeal raisin cookies is actually a half recipe and makes about two dozen cookies. Buuuuut, if you love a good cookie, and are hoping to cut down a bit on the sugar in your cookies, this recipe is a great step in the right direction!Īlso, sugar talk aside, they are just a fantastic recipe for thick and chew oatmeal raisin cookies. And if you’re trying not to eat things like sugar and butter at all, these aren’t the cookies for you. And I’m kind of feeling like a miracle worker right about now. Cutting down on the sugar DOES NOT effect their deliciousness. These thick and chewy oatmeal raisin cookies are everything I’ve ever wanted in an oatmeal raisin cookie – subtly sweet, oh-so-chewy with crispy buttery edges, and soft gooey oatmeal goodness at the center. This oatmeal raisin cookie recipe is basically my solution to too-sweet oatmeal cookies. Well, when I’m trying to eat oatmeal raisin cookies like a health food (🤣), all that sugar is a tad counter-productive (and if you can imagine such a thing … too sweet-tasting.)Įnter these thick + chewy lower sugar oatmeal raisin cookies. They often combine white and brown sugar, and it’s always in heaping amounts. The trouble is, most oatmeal raisin cookie recipes that I have tried ( ahem, I’m looking at you, Quaker Oats recipe) are just too darned sweet. (Okayyyy, maybe not so much, but a cookie-obsessed girl can dream!) And you know, they’re also like a health food, because there are oats and raisins … healthy. I mean, really, they’re even justifiable as a breakfast item. But also a very very bad way, because once I bake, I can’t stop eating them. Oatmeal raisin cookies are my kryptonite … in a good way. These thick and chewy oatmeal raisin cookies are everything I have ever wanted in an oatmeal raisin cookie – subtly sweet, oh-so-chewy with crispy buttery edges, and soft gooey oatmeal goodness at the center. Thank you so much for clicking through and helping to support this little blog business of mine! Read more about our site, privacy, and disclosure policies here. This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Levain oatmeal raisin cookie recipe