When a Saturday night cookie craving hit, I baked up this batch of oatmeal raisin cookies. I started with my previous recipe, Soft Whole Wheat Oatmeal Raisin Cookies, and experimented with some modifications to fit my mood. Last time, they tasted more sugary than I like, so I increased the oats and raisins to see if it would balance out. I also wanted a denser, more substantial cookie. I also replaced light brown sugar with dark brown sugar for a deeper flavor. And, being a night-time craving, I didn’t take the time to freeze or refrigerate the dough before baking.
These adjustments worked out really well and I’m very happy with the results. The extra oats and raisins made the cookies thick and chewy, and because I baked them at 400° with my typical 3-5 min. in the top of the oven, then a few more in the lower part of the oven, the outside has some crispiness.
My only complaint is that the second day they were more dry and crumbly than I’d like. Perhaps adding some milk would help keep them softer.
Thick and Chewy Oatmeal Raisin Cookies
Makes 22 medium cookies
- 56 g butter, softened
- 60 g shortening
- 125 g dark brown sugar
- 1 egg, room temp
- 1 tsp vanilla
- 113 g freshly-milled hard white wheat flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 150 g old fashioned rolled oats
- 145 g raisins
- Preheat oven to 400°, with a rack in the upper third and one in the lower third. Line two baking sheets with parchment.
- Boil enough water to cover the raisins, then pour it over them and let sit while the rest of the ingredients are prepped. If the egg is straight out of the refrigerator, place in a bowl of hot tap water to take the chill off.
- In a small bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer, beat the shortening, butter, and brown sugar together until smooth and lightened in color. Mix in the egg, then the vanilla.
- Gradually incorporate the flour mixture. Then mix in the oats.
- Drain the raisins and pat dry. Stir into the dough with a spatula.
- Scoop dough onto prepared baking sheets with a medium cookie scoop.
- Bake in upper part of oven for 5 minutes, then turn sheet and move to lower part for another 4-6 minutes. They’ll be lightly browned on the outside and tender on the inside.