Chewy Oatmeal Cookie Recipe
 If a crispy cookie is not your thing, then this Chewy Oatmeal Cookie Recipe is just for you. This oatmeal cookie recipe actually goes back to the turn of the century.
You will notice that compared to other oatmeal cookie recipes, the list of ingredients doesn't include flour. This isn't a mistake, and due to the lack of flour, these cookies will be quite fragile when they are coming out of the oven, so be gentle when you are transferring them from the baking sheets to the cooling racks.
Before you begin, please note that this Chewy Oatmeal Cookie Recipe requires that the batter be refrigerated for at least 8 hours before baking. The reason for this long cooling time is to let the oats completely absorb the moisture from the liquids in the batter.
Chewy Oatmeal Raisin Cookie Recipe
Ingredients:
- 4 tablespoons salted butter, room temperature
- 2 1/2 cups old-fashioned rolled oats (not instant)
- 1 teaspoon baking powder
- 3/4 cup packed brown sugar
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- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
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Preparation:
- In a medium-size bowl, whisk together the oats and the baking powder until thoroughly mixed.
- In a large bowl, with an electric mixer at medium-high speed, beat the butter, brown sugar and granulated sugar until it blends together and comes off the sides of the bowl.
- Beat in the eggs one at a time.
- Add the vanilla and continue to beat until smooth and creamy.
- Stir in the oats and raisins with a spoon or rubber spatula.
- Cover the bowl with plastic wrap and refrigerate for 8 hours. (overnight)
- If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- Lightly grease two baking sheets. (cooking spray works well)
- PREHEAT oven to 375°F.
- Drop by tablespoonfuls or small cookie scoop onto greased baking sheets.
- Bake for 8 minutes until lightly browned on the edges. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Remove from oven and let the cookies cool 5 minutes on the baking sheet before transferring them to a wire rack to cool. Be gentle, they will crumble easily at this point.
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