Based on a true story.
Once upon a time there lived a girl who loved to bake and knew no moderation. She lived in a tiny little dorm room in a land far, far away from her best friend. Knowing how much her friend loved oatmeal raisin cookies, she decided to bake him some. Of course, for a girl with no concept of moderation, “some” meant six dozen large oatmeal raisin cookies. Six dozen, for those of you less mental-math-inclined, is seventy-two cookies.
Not to worry though, this is a recipe for a mere two dozen, and one if your inner cookie monster demands big cookies.
Chewy Oatmeal Raisin Cookies
Adapted from the beloved blog SmittenKitchen
1/2 cup (1 stick) of butter, softened
2/3 cup light brown sugar, packed
1/2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt (1/2 tsp if you like a saltier cookie)
1 1/2 cup rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F
In a large bowl or in the bowl of your stand mixer, cream the butter with brown sugar until fluffy. Add the egg and vanilla and mix until smooth. In a separate bowl, sift the flour, baking soda, cinnamon and salt together. Gradually add this to the butter mixture. Stir in the oats, raisins and walnuts, if you’re using them.
You can chill the dough for an hour or two and then scoop the cookies onto a cookie sheet lined with parchment paper or you could portion them out immediately and chill the entire cookie sheet. I usually make the dough the day beforehand leave it in the fridge overnight so that I don’t have to think about when the dough is thoroughly chilled. After scooping the cookies, chilling them in the fridge for 10 minutes before baking is sufficient to ensure a chewy center.
Bake for 10 to 12 minutes. The time will vary with the size and temperature of your cookies going in but look for crispy edges and a top that looks slightly undercooked. Let the cookies sit on the hot cookie sheet for 5 minutes before transferring them to a rack to cool.