Chewy Oatmeal Raisin Cookie (thick and soft)

November 25, 2012 at 8:52 pm | Posted in Cookies | 1 Comment
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Thick chewy oatmeal raisin cookie

…TO-DIE-FOR! They were all gone before I had a chance to take a photo of it; that’s how good they were. I’ve always been craving for this soft oatmeal raisin cookie that my mom used to bake with my brothers and I when we were little. I finally got the recipe from my mom to make but it didn’t quite taste the same.. the cookie was a lot more crisp than I remembered. I swear it didn’t taste like that.. or, fine, at least that’s not what I’m looking for. Perhaps I baked it a little too long but I’d prefer baking with butter rather than shortening which it asked for anyways. So as disappointed as I can be, I’ve decided to bake oatmeal raisin for friends and family for Christmas until I find the perfect recipe or tweet around with the recipe till it’s RIGHT :9.

I found that (oh fyi I don’t like how cookies always spread out and end up quite thin after baking) refrigerating your dough will prevent the cookie from spreading too thin after baking. The cold dough delay the melting of the butter, which causes the spreading of batter, before the rest of the ingredient (e.g. flour and egg) setting in shape. Also, other than butter has better taste, it’s made of 20% of water so it’ll keep the dough moist(not crisp).. I Think. Don’t quote me on that.

3rd and 4th tip, don’t over mix your dough after you have added the dry and wet ingredient together; and Never over bake your cookies. Regardless of how much this seems to be common sense and I kneww it, when I was still an amateur, I still like to bake it extensively “to make sure that the cookies are cooked” (duhh, when they’re clearly cooked already).  Take them out as soon as they are cook; otherwise they. will. be. crisp. 😦
Sometimes you can gage it by seeing the slightest hint of browning of the edge (or not even if you’re baking short bread cookies). If you’re baking dark coloured cookies, it might be hard to tell from browning and they’ll be soft no matter how long you cook them as long as they’re still warm.. gahh all I can say is look at it and be able to tell that they look different and are cooked (from experience). and the first batch of a new recipe will always be your ginny pigs.

So there I was; I went out(not literally.. just searched it up online at home) to look for the perfect soft oatmeal raisin cookie recipe… and Tadah! None of my research has gone to waste and this cookie is p-e-r-f-e-c-t and I loveee it. Definitely a keeper ❤

Oh, p.s. the cookie’s just a little on the sweet side actually. And oh.. fyi the recipe was halved.

good advice from the original blogger who shared the recipe.

Recipe from Smitten Kitchen

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, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Note: the recipe’s halved and a little on the sweet side imo. 

second try: When double the recipe, only use 1 cup of sugar and 1 cup of raisin otherwise they’ll give you diabetes! Yikesss so sweet.

and here’s a snap shot

12122012847

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1 Comment »

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  1. When double the recipe, only use 1 cup of sugar and 1 cup of raisin otherwise they’ll give you diabetes! Yikesss so sweet.


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