Does anyone have a good recipe for Oatmeal Raisin cookies?
Thick, Chewy Oatmeal Raisin Cookies The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed. This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it. 1/2 cup (1 stick or 4 ounces) butter, softened 2/3 cup light brown sugar, packed 1 egg 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods) 1 1/2 cups rolled oats 3/4 cup raisins 1/2 cup walnuts, chopped (optional) Preheat oven to 350°
