Friday, January 30, 2015

Chewy Oatmeal Raisin Cookies

 This year when my kids and I went to go visit Santa, we asked him what his favorite kind of cookie was. He told us that while he loved ALL cookies, chewy oatmeal raisin cookies were his very favorite. 

Well, hmph. That wasn't what I expected to hear! I make a lot of cookies, but oatmeal raisin have never really been one I cared for much. Well, now that we had asked, it would be just plain rude not to deliver, so I need to put on my "A-game" and make Santa some good cookies. 

I think we were successful. My kids informed met that this was a "keeper recipe," and I would have to agree--they were perfectly sweet, cruncy, crispy and chewy. Loved them! Just like the Sugar and Spice Bark I posted about last, these babies are SOOOO yummy dipped in hot chocolate. A little too yummy. I definitely over did it on more than one occasion with these ones.

 We added some chocolate chips in them, because we were all pretty much in agreement that a bit of chocolate would definitely enhance the flavor (except my 2-year-old who still does not like chocolate! She keeps wanting to like it because everyone else does, but 99% of the time, she spits it right back out!).

So, if you have been looking for the perfect chewy chocolate chip recipe, then look no further--gives these a whirl and see if you are as satisfied with them as we are.


The original recipe is from Nick Malgieri's Cookies Unlimited cookbook, which is super fun. We've been trying out all sorts of recipes from it when we borrow it from the library, and all of them have been scrumptious. We tweaked this one a bit (whowever heard of an oatmeal raisin cookie without cinnamon anyway?) Enjoy!

Chewy Oatmeal Raisin Cookies
About 60 cookies
From Cookies Unlimited by Nick Malgieri


2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 c. rolled oats
16 Tbsp. (2 sticks) unsalted butter, softened
1 c. granulated sugar
1 c. packed dark brown sugar
2 eggs
1 tsp. vanilla extract
1 ½ c. raisins
1 c. chopped walnut or pecan pieces
1 c. semisweet chocolate chips
3 to 4 cookie sheets


  1. Preheat oven to 350°F.
  2. In a large bowl, beat together the butter, granulated sugar, and brown sugar until well mixed, about a minute. Beat in the eggs, one at a time, beating smooth after each addition, then beat in the vanilla.
  3. Mix together the dry ingredients: combine the flour, baking powder, salt and oatmeal then add to the wet ingredients.
  4. Stir in the raisins, nuts, and chips.
  5. Drop tablespoons of the batter about 3 to 4 inches apart on the prepared pans. Flatten the mounds a bit. Bake the cookies until they spread and color evenly and become firm, about 15 to 20 minutes. Cool on racks.

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