The top note in this recipe is definitely the oatmeal. Meaning, your first bite tells your brain, “This is an oatmeal cookie.” The raisins give it the chew and fruity sweetness I find I can’t do without in an oatmeal cookie; and the chocolate chips just bring the whole thing home. I’m thinking that some roasted salted walnuts would add a terrific layer of flavor too.
I got this recipe from Sally’s Baking Addiction – the same blog where my bagel recipe comes from, so you know it’s good! She advocates for making the cookies HUGE – 3 tablespoons of dough each. No way I’m doing that; so I can’t say whether they’d be better/chewier if you make then ginormous.
Also, this recipe makes a huge amount of batter – it was spilling out of my KitchenAid. How many cookies it makes of course depends on what size you make them. She says it makes 22; so in normal size cookies it’s probably 4 dozen??
1-1/2 c flour
1t cinnamon
1t baking soda
1t salt
1c (2 sticks) unsalted butter
1c brown sugar
1/2 c granulated sugar
2 large eggs
1T molasses
2t vanilla
3c rolled oats
1c chocolate chips
3/4 c raisins
You assemble these using standard cookie-making procedure:
• cream butter and the sugars for a couple minutes on high speed
• add the eggs (after cracking them into a bowl, to make sure you don’t get any shells!), molasses and vanilla. Beat again, scrape the bowl.
• Add the flour, baking soda, cinnamon and salt (which you had previously combined in a separate bowl)
• Add the oatmeal and chocolate chips on low speed until combined.
She says that chilling the dough for a while prevents the cookies from spreading too much and keeps them chewy.
Bake at 350° for 13-14 minutes – the centers will still be super soft. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.