Thick and Chewy Oatmeal Raisin Cookies

Thick and Chewy Oatmeal Raisin Cookies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 24 servings with 89 calories, 2g of protein, and 2g of fat each. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 187 people have tried and liked this recipe. If you have vanilla, ground cinnamon, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Beantown Baker. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Thick and Chewy Oatmeal Raisin Cookies, Thick, Soft and Chewy Oatmeal Raisin Cookies, and Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing.

Servings: 24

 

Ingredients:

1/2 tsp baking soda

1 egg

3/4 cup (95 grams) flour

1/2 tsp ground cinnamon

1/2 tsp Kosher salt

2/3 cup (125 grams) light brown sugar

3/4 cup (120 grams) raisins

1 1/2 cups (120 grams) rolled oats

1/2 tsp vanilla

1/2 cup (65 grams) walnuts, chopped (optional)

Equipment:

baking paper

baking sheet

whisk

bowl

oven

Cooking instruction summary:

Cream butter, brown sugar, egg, and vanilla in a large bowl. In another bowl, whisk together flour, baking soda, cinnamon, and salt.Stir dry ingredients into butte/sugar mixture. Stir in the oats, raisins, and walnuts.Chill the dough for an hour, up to overnight.Preheat oven to 350 degF. Using a large muffin scoop, portion dough onto cookie sheet lined with parchment paper or a silpat. Roll dough with your hand and flatten a little bit. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.

 

Step by step:


1. Cream butter, brown sugar, egg, and vanilla in a large bowl. In another bowl, whisk together flour, baking soda, cinnamon, and salt.Stir dry ingredients into butte/sugar mixture. Stir in the oats, raisins, and walnuts.Chill the dough for an hour, up to overnight.Preheat oven to 350 degF. Using a large muffin scoop, portion dough onto cookie sheet lined with parchment paper or a silpat.

2. Roll dough with your hand and flatten a little bit.

3. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.


Nutrition Information:

Quickview
88k Calories
1g Protein
2g Total Fat
15g Carbs
2% Health Score
Limit These
Calories
88k
4%

Fat
2g
4%

  Saturated Fat
0.29g
2%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
6mg
2%

Sodium
80mg
4%

Get Enough Of These
Protein
1g
4%

Manganese
0.33mg
16%

Selenium
3µg
5%

Fiber
1g
5%

Vitamin B1
0.07mg
5%

Copper
0.09mg
4%

Phosphorus
41mg
4%

Iron
0.68mg
4%

Magnesium
14mg
4%

Folate
12µg
3%

Vitamin B2
0.05mg
3%

Potassium
85mg
2%

Zinc
0.33mg
2%

Vitamin B3
0.38mg
2%

Vitamin B6
0.04mg
2%

Calcium
13mg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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