Oatmeal Raisin Cookies

Matt's favorite cookie is oatmeal raisin cookies, he gets them anywhere he sees them. I have never tired to make them but since he asked and we are newlyweds I figured I would try it out. Much to my surprise these are awesome they are thick and chewy and stayed nice for the few days they managed to stay around. Now the secret to get a chewy cookie is to chill the dough before you bake them, you can put them on the cookie sheet or I just threw the bowel I mixed them in right in the fridge while I cleaned up some. It only takes a few minutes to really make a difference.

Thick and Chewy Oatmeal Raisin Cookies
yields: 1-2 dozen cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)(I left out since Matt isn't a fan or nuts)


1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
3. 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.
4. Chill the dough
5. Scoop them onto the cookie sheet, with 1 or 2 inches between them.
6. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.