These Classic Chewy Oatmeal Cookies are crispy on the edges, chewy in the middle and have the best buttery, sweet oaty flavor. Not a fan of raisins? Leave them out and throw in some chocolate chips instead.
The answer is yes, you do.
It’s no secret I’m a total cookie junkie, especially when it comes to chocolate chip and oatmeal chocolate chip cookies.
I never, ever get tired of them.
These Oatmeal Chocolate Chip Cookies have been a favorite of mine for years. They’ve literally saved me (and my whole team) during many Ragnar races. After long, exhausting legs of the race, nothing has tasted better and/or refueled our tired, aching bodies better than those oatmeal cookies.
They’re my go-to oatmeal chocolate chip cookie.But I am always trying new cookie recipes, so when I saw the recipe for these Classic Chewy Oatmeal Cookies, it took me about 3.2 seconds to decide I was going to make them.
They have browned butter in them, which sold me immediately. Because after all, isn’t everything better with browned butter?
These cookies are thick, crispy on the edges, dense and chewy in the middle and have the best flavor!
Now because I absolutely detest cooked raisins, I left them out, especially since they were optional in this recipe.
You can do what you want. . . put raisins in, leave them out, use chocolate chips instead, etc. It’s your call here.
Now go make yourself a batch of these, you won’t regret it.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons butter
- ¼ teaspoon ground cinnamon
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 whole egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- ½ cup raisins (optional)
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, salt, and baking soda together in medium bowl; set aside.
Melt butter in a small skillet over medium heat, swirling pan occasionally, until butter begins to foam. Continue to cook, stirring and scraping bottom of pan with a spatula, until butter begins to turn a deep golden brown and has has nutty aroma, 1 to 2 minutes. (Be careful because it will all of a sudden turn brown.) Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg, egg yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins (or chocolate chips), if using, and stir until well combined (dough will be thick and stiff).
Divide dough into 18- 20 equal portions, each about 3 tablespoons. Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2½-inch disk.
Bake until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
Because I DO NOT like raisins in cookies (bleh!!!), I use chocolate chips instead. I usually bake half the batch with chocolate chips and leave the other half just plain. I love them both equally!
Recipe Source: Cooks Illustrated 2016 Annual Recipes Magazine