Amazingly Chewy Oatmeal Cookies
Sometimes we have an idea for how a recipe should come out and we make it three or four times to get it right. Sometimes we nail it on the first try. We knew exactly what kind of oatmeal cookie we wanted – chewy, with just a hint of cinnamon – and we got it right away by using just brown sugar. High-fives on this one.
From the All the Good Cookies cookbook, pg. 25
Yield: 6 to 8 dozen, depending on size of scoop
- 1 stick (1/4 pound) unsalted butter, at room temp
- ¾ cup light brown sugar
- 1 large egg, at room temp
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 ½ cups quick-cooking oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup dark raisins
- ¾ cup chopped walnuts (optional)
- Place the butter and sugar in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the egg and the vanilla one at a time, beating after each addition.
- Place the flour, oats, baking soda, salt and cinnamon in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the raisins and nuts, if using, and mix again. Place bowl with dough in the refrigerator and chill for 30 to 60 minutes.
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- Using a cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets.
- Transfer to the oven and bake until the cookies begin to brown at the edges, 10-12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 5 minutes. Transfer to write racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
- Baker’s note: Baking time will depend on the size of the cookie scoop and how long the dough is chilled. Cookies will be browned at the edges and will look slightly moist on top when done. The 5 minutes on the cookie sheet after they come out of the oven ensures they are fully baked.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.