I am that one in a million person that prefers oatmeal raisin cookies to chocolate chip cookies. The warm spice, the beautiful chewy texture mixed with the crunch of nuts, burst of sweetness from the raisins and extra chew from the oats all interspersed within a buttery batter? Sign me up.
I like soft, chewy cookies and my oatmeal raisin cookies are no exception. I like them thick and chewy; I have found that being patient (my Achilles heel!) and chilling the dough for an hour before baking vastly improves the thickness, chew and softness of these cookies. It also allows the flavors of the batter to meld, and helps soften the oats before baking.
Give these guys a try; I promise the extra hour of waiting is worth it! Enjoy!
2 sticks softened butter
1 1/3 cup packed dark brown sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
3 cups rolled oats ( NOT instant)
1 1/2 cups raisins
1 cup chopped walnuts
Preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, salt, nutmeg and cinnamon. Set aside.
In a large bowl, cream the butter, vanilla and sugar together until light and fluffy. Mix the eggs in one at a time until well-combined. Beat in the molasses. Add in the flour mixture gradually, then fold in the raisins, oats and walnuts.
For thick cookies, chill the dough for a hour before scooping. Drop heaped tablespoons onto the prepared baking sheets and bake in the oven for 10 to 12 minutes, taking them out when the cookies are golden brown at the edges but still a little under-done in the center. Let them sit on the baking sheets for 5 minutes until removing to a wire rack to cool completely.