I don’t know why, but this weekend I had a sudden urge for oatmeal and raisin cookies. I know these aren’t exactly the most exciting cookies, mainly because they don’t contain delicious chocolate bars like tasty snickers cookies. However, these thick and chewy old fashioned goodies are delicious and perfect with a cup of tea or coffee.
Whilst writing this post I was trying to find the right words to describe these cookies, so I thought some extra taste testing would help – these cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.
To add an extra crunch to these cookies, Brooke added some chopped walnuts, which she quickly toasted before adding to the mixture. However, you could easily substitute the walnuts with some choc chips or dried apple for anyone who doesn’t like walnuts or has an allergy.
To ensure you have nice thick and chewy cookies you need to use traditional rolled oats, not quick oats and also leave your dough to chill for around one hour. Once your dough has chilled, you can bake your cookies for 13 to 15 minutes in a moderate oven till your house has filled with delicious cinnamon aromas! Be careful not to over bake your cookies as they will end up more crunchy then chewy!
Looking for other recipes for cookies and biscuits Easy Afghan Biscuit Recipe, Florentine Biscuits, Ginger Nut Biscuits, Melting Moments with Jam, Choc Chip Snickers Cookies.
Tasty Oatmeal and Raisin Cookies – Recipe Instructions
- 115 g butter
- 125 g brown sugar
- 1 egg
- ½ tsp vanilla
- 95 g plain flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 120 g rolled oats
- 120 g raisins
- 65 g walnuts, chopped (toasted optional)
- Cream butter and brown sugar. Mix in egg, and vanilla.
- In another bowl, mix together flour, baking soda, cinnamon, and salt.
- Stir butter mixture into the dry ingredients. Stir in the oats, raisins and walnuts. Allow dough to chill for around an hour.
- Preheat oven to 180°C. Scoop large tablespoons of dough, and portion onto lined baking trays. Roll dough with your hand and flatten a little bit.
- Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.
