Chewy Oatmeal Raisin Cookies
I decided to make some oatmeal raisin cookies. I overbaked the first dozen or so because I was making smaller cookies than the recipes calls for and I forgot to decrease my baking time. Sometimes my brain just doesn’t work properly in the kitchen! Once I figured out why my cookies were crisp not chewy (as the name would imply), I adjusted my baking time and I was all set. I thought these were great even though I’m not a big fan of oatmeal raisin cookies.
I sent these in my first Operation Baking Gals package back in February, just didn’t get around to posting the recipe until now.
Chewy Oatmeal Raisin Cookies – from Katie – originally from America’s Test Kitchen – a double batch gave me ~8 dozen cookies1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins
Preheat oven to 350 degrees and prepare 2 baking sheets.
Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
Add the sugars and beat until fluffy, about 3 mins.
Beat the eggs in one at a time.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
Stir in the oats and raisins. (I used my hands for this since I was doing a double batch. It just barely fit into the bowl of my mixer.)
Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart. (I used a cookie scoop then flattened them a bit.)
Bake until the cookie edged turn golden brown, 20 to 25 mins. (Mine were baked ~14 minutes)
Let the cookies cool on the baking sheets for 2 mins.
Transfer the cookies with a wide spatula to a wire rack.
Let cool at least 30 minutes.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!
These look gorgeous. Don’t you just love AB??? 🙂
The cookies look great. I love AB too..he’s such a dork (in a good way).
I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.
I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”
They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.
How much is a stick of butter? I’m not in the US and have never come across this measurement before.
Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?
this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂
Yes Jen, thank you!
Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!
I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.
The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.