These are the softest, chewiest, (thick) oatmeal cookies I’ve ever made.
Here is the Recipe: (adapted from bakespace.com, by myrnalee)
Makes 22 cookies.
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
1 1/4 cups old-fashioned oats
1/2 cup unsalted butter, slightly softened (about 20 minutes)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 tablespoon honey
1 teaspoon pure vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
• Heat the oven to 350°F.
• Cover cookie sheets with parchment.
• In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
• With an electric mixer, beat the butter and both sugars until light and fluffy.
• Beat in the egg, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating until well combined.
• Stir in the raisins and pecans.
• Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes.
• Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.
I’ve never really been a fan of oatmeal cookies with raisins in them, but this recipe has won me over! If you like your oatmeal cookies super thin & chewy, try these.