Thick and Chewy Oatmeal Raisin Cookies

Name: Thick and Chewy Oatmeal Raisin Cookies
Yield: makes
Ingredients: 8 Tbsp (113g) unsalted butter, melted; ½ cup (100g) packed light brown sugar; ¼ cup (50g) granulated sugar; 1 large egg, cold from the fridge; 2 Tbsp cornstarch; 1 tsp vanilla extract; ½ tsp fine sea salt; ½ tsp ground cinnamon; ¼ tsp freshly grated nutmeg; ¾ tsp baking soda; 1¼ cups (160g) all-purpose flour; 1 cup (100g) old-fashioned rolled oats; 1 cup (145g) raisins

Image of Thick and Chewy Oatmeal Raisin Cookies — Photo by Yossy Arefi

Servings

makes 22 cookies

Prep Time

10-15 minutes

Cook Time

9-11 minutes

"There is something so comforting about a nubbly oatmeal cookie, scented with a tiny bit of spice and packed with raisins. This version is super soft and chewy thanks to a bit of cornstarch in the dough along with lots of oats and raisins. I love these cookies just shy of totally baked through, but bake them another couple of minutes for a crispier-edged, cakier cookie. You can, of course, substitute chocolate chips for the raisins, but as a raisin lover, I never would!"

Excerpted with permission from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi. Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.

Author:

Yossy Arefi

Ingredients

8 Tbsp (113g) unsalted butter, melted
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, cold from the fridge
2 Tbsp cornstarch
1 tsp vanilla extract
½ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
¾ tsp baking soda
1¼ cups (160g) all-purpose flour
1 cup (100g) old-fashioned rolled oats
1 cup (145g) raisins

Directions

Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined, about 30 seconds.
Add the egg, cornstarch, vanilla, salt, cinnamon, and nutmeg and whisk until smooth, thick, and glossy, about 30 seconds.
Whisk in the baking soda. Fold in the flour, oats, and raisins with a spatula. Mix until no streaks of flour remain and the raisins are evenly distributed in the dough.
Use a 1½-tablespoon cookie scoop or heaping tablespoon to portion the dough into 22 cookies, 11 on each prepared baking sheet.
Bake the cookies until just set (they will still be pale), 9 to 11 minutes, switching racks and rotating the pans front to back halfway through baking.
Let the cookies cool on the baking sheets. Store in an airtight container at room temperature for up to 4 days.