My favorite kind of day is a PJ day. One where I never get fully dressed and spend all of my waking hours in my fuzzy slippers, reading on the couch under a blanket and shuffling around only if absolutely necessary. But the sole activity I can find the motivation to do on these comfy, cozy days is bake.
On one such day, the oatmeal and raisins in my pantry began calling my name, begging to be used in a recipe other than granola. I reached for the nearest cookbook, my beloved copy of The Best Light Recipe by the editors of Cook’s Illustrated, and flipped to the dessert section.
The dough came together quickly, and I didn’t wait very long until they finished baking in the oven. Although flatter than I remembered, they still filled my kitchen with the delicious aroma of fresh-baked cookies.
I guess I rolled the dough balls slightly smaller than normal because I ended up with nearly a dozen extra cookies. To prevent making myself sick from a cookie overdose, I sighed and threw on a pair of jeans to drive a plateful to a friend. As I was returning, a neighbor stopped me just to say, “Your perfume smells good!” Hopefully I managed to keep a straight face as I thanked her… Seeing as I barely remembered to swipe on a bit of deodorant before I walked out my door, the only tantalizing smell that could possibly have wafted off of me was those oatmeal raisin cookies!
Chewy Oatmeal Raisin Cookies
taken from The Best Light Recipe
makes 24 cookies
If the dough is too runny, stick it in the fridge for half an hour before rolling out the cookies. They taste best fresh out of the oven with a cold glass of milk!
1 c. oats
¾ c. flour
¼ tsp cinnamon
¼ tsp baking soda
4 tbsp butter, melted and cooled
1 egg
1 tbsp vanilla
1 c. dark brown sugar
½ c. raisins
- Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside.
- Whisk together oats through baking soda in a medium bowl.
- In a large bowl, whisk together butter, egg, and vanilla. Stir in brown sugar with a fork, smearing any lumps against the side of the bowl. Add in flour mixture and raisins, stirring well with the fork.
- Using 1 tbsp of dough, shape into a ball and place on the prepared cookie sheets. 12 cookies should fit on eat pan. Bake for 11-13 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack. Serve warm or cool.
That’s funny, Essence de cookies! And I love what you wrote about the oatmeal and the raisins calling your name and begging you to use them in a recipe! I always hear voices coming from my pantry.. “Please cook me!” 😀
These cookies look heavenly!
Thank you! I’m glad I’m not the only one hearing voices in my kitchen… What ingredients call your name?
Well it depends…sometimes it’s cake ingredients and sometimes it’s pasta, rice, beans, etc.. 😉
Mmm, I’d listen to the cake ingredients first! Although once I ate the entire cake by myself, I’d probably feel guilty and pull out the rest of your healthier list to make instead…
Oh yum! These look wonderful!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
Thank you! Glad you stopped by.
Thanks so much for this recipe Amy! My family loves oatmeal raisin cookies but we’ve all been trying to change our lifestyle and cut out a lot of unhealthy things. And unfortunately, the amount of butter put in an oatmeal cookie recipe was just a big no-no. But then I found this blog and saw this and had to try it! My family LOVED it. It tasted so fresh and just the right amount of sweetness! Really excited to try more recipes from your blog Amy! (:
I’m so glad you and your family enjoyed the cookies Vanessa! 🙂 I’m excited to hear what you try next!
Hi, just wondering what type of oats you used in this recipe? Thanks!
Mary Anne
I used instant oats — I appreciate you double checking! 🙂 I can’t wait to hear what you think of the cookies Mary Anne!
How many calories with and without raisins?
thanks
I actually prefer this oatmeal raisin cookie recipe of mine! It includes the nutrition information underneath the recipe. If you’d like to try this recipe, this is the nutrition calculator that I use. 🙂 I can’t wait to hear what you think of the cookies!
Substituted almond flour for flour and coconut oil for butter.
Cookies came out flat but sooo chewy and delicious
May try to switch out flours to get fuller cookies but I don not want to change taste
I really appreciate your interest in my recipe Anna, and I’m so glad you enjoyed the cookies’ flavor! For thicker cookies, chill the cookie dough for 30-60 minutes before baking, and make sure that your mounds of cookie dough are about as tall as they are wide when you drop them onto the baking sheet. 🙂
Thanks will do the chilling of the dough next batch.
Have a great day
You’re welcome Anna! 🙂 I hope you have a wonderful week!