Thick, Chewy Oatmeal Raisin Cookies

  • Yield 2 dozen


1/2 cup butter, softened (I like more salt in my baked goods so I use salted sweet cream butter)
2/3 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (try toasting them before chopping)


Preheat oven to 350 degree fahrenheit (175 degrees celsius)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them. 

scoop the cookies onto a sheet and then chill the whole tray before baking them.

Place cookies two inches apart on a parchment lined baking sheet. Bake them for 10 to 12 minutes. Take them out when golden at the edges but still a little undercooked- looking on top.

Let them cool on baking sheet for 5 min then transfer to cooling rack and enjoy!


adapted from



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