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Smitten Kitchen’s Thick, Chewy Oatmeal Raisin Cookies With a Twist

December 19, 2010

I was online Googleing oatmeal raisin cookie recipes and found a tasty one on the Smitten Kitchen blog.  Baking away, my mom sits down in the kitchen and looks at the flour container and asks, “Why did you use the self-rising flour?”  Hm.  Good question.

It turns out the self-rising flour kept the cookies from flattening out, and made them even thicker than ones made with traditional flour.   If you’re like me, you crave cookies that have the crispy edges, yet soft, almost undercooked centers.  My accidental experimenting turned out pretty well!  I also found that my oven took about 9 minutes, so keep an eye on your cookies during the last few minutes of baking.

Here is the original recipe from Smitten Kitchen…

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°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.

Experiment away, and enjoy!

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One Comment leave one →
  1. December 20, 2010 4:28 am

    nice post

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