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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