The Epitome of Cookie– Big, Soft, Chewy, Oatmeal Raisin Cookies

22 Jan


When I’m craving a cookie, I’m craving a damn good cookie. A big, soft, chewy cookie with lots of chocolate chips, or lots of raisins, or lots of walnuts. LOTS. I feel cheated if there are only 2 or 3 chocolate chips floating among a sea of dough. No, there must be an abundance. After all, picking out the choco chips/raisins/nuts/etc. is the best part about eating the cookie (next to a tall glass of milk)!


These oatmeal raisin cookies are the epitome of good cookie for me. The oats provide so much texture and there are soo soo soo many raisins/choco chips. I absolutely looove walnuts with this mixture, too.

Today I went cookie crazy and made some homemade oreos, too.

So, whose ready for some cookies?
The Epitome of Cookie- Big, Soft, Chewy, Oatmeal Raisin Cookies
recipe from the one and only SmittenKitchen

makes about 18 cookies

1/2 cup butter, softened
2/3 cup brown sugar, packed
1 egg
1/2 t. vanilla
3/4 cup all-purpose flour
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1 1/2 cup rolled oats
3/4 cup raisins
1/2 cup walnuts
1/2 cup chocolate chips (optional)

1. Preheat oven to 350 degrees F.

2. Cream together butter and sugar. Add the egg and vanilla.

3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add this to the butter mixture.

4. Stir in the oats, raisins, nuts, and if using, the chocolate chips. Either scoop onto a parchment lined cookie sheet and freeze for 25 minutes (or until it gets semi-hard/cold), or just freeze the dough for 25 minutes and then scoop it out onto a cookie sheet (Deb from SmittenKitchen finds that the cookie will be thicker when baked from the cold. I trust her.).

5. Bake it straight from the freezer for about 12 minutes. The edges should be golden and the tops should look slightly undercooked. Let them cool and enjoy!

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