Thick and Chewy Oatmeal Raisin Cookies
While typical chocolate chip cookies often lean towards thinness and lack filling substance, our oatmeal raisin cookies, boast a delightful thickness, wholesomeness, and ultimate satisfaction. Tailored for various occasions, whether it’s a camping escapade, a day of hiking or mountain biking, or simply any day out, our Thick and Chewy Oatmeal Raisin Cookie Recipe promises to infuse your moments with the perfect blend of energy and substance.
This recipe is slightly adapted from the blog Sally’s Baking Addiction.
Baking tips:
- Chilling the dough is key to keeping the cookies thick while baking.
- This recipe doubles well and the cookies freeze well.
- To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough
Thick and Chewy Oatmeal Raisin Cookies
- Yield: 18 cookies 1x
Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1/2 cup + 1 tbsp. sugar
- 1 large egg, room temperature
- 1/2 Tbsp. vanilla
- 1 1/2 Tbsp. Crosby’s Fancy Molasses
- 1 cup flour, spooned in
- 1/2 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup raisins
Instructions
- In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
- In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
- Add rolled oats and raisins and stir until well combined.
- Chill for 30 minutes to an hour.
- Preheat oven to 350 F and line a large baking sheet with parchment paper.
- Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
- Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
- Let cool on the pan for a bit before removing to a rack to cool.
Valerie Hudgins
I love this recipe. I make it over and over. Some times I omit the raisins and use chopped dates and nuts.
Karen
Can I use Quaker Instant Oats?
PS. We love the Molasses Crinkle cookies and the Hermit bars! Excellent! Thank you for the recipes.
Crosby Molasses
Hi Karen, while rolled oats are ideal for the recipe, if you only have instant or quick oats on hand, they should work just fine. -Marie from Crosby’s Kitchen
Kim
Love love love Crosby’s. Have this recipe in the fridge as I type. Looking forward to tasting them. Thanks for all your great recipes.
Crosby Molasses
Thank you Kim! We hope you enjoyed the cookies!
Debra Lewthwaite
I have seen your advertisements on T.V. and your cookies look so good.
Crosby Molasses
Thanks Debra.
Brenda
Would it be okay to add cranberries and coconut instead of raisins?
Brenda
Crosby Molasses
Hi Brenda, Yes, this recipe would be great with cranberries and coconut.
Deborah Ross
I made these exactly to the directions and they were delicious and perfect! Crispy and chewy, the best combo…and like the movie “Gone in 60 Seconds!” I’m thinking to try making them again with toasted chopped pecans rather than raisins…I’ll let you know yay or nay ?
Crosby Molasses
Hi Deborah, I’m so pleased you loved them! Pecans sound like a great addition.
bonnie
can I use steel cut oats in this recipe
Crosby Molasses
Hi Bonnie, Because steel cut oats take longer to cook they wouldn’t work in this recipe. They’d be crunchy and wouldn’t absorb liquid the same way old fashioned oats do.
Stella
Awesome recipes
LPV
These are lovely cookies. I used whole wheat flour and added ground flax as suggested which made them even heartier. I love them a little crunchy on the outside and chewy on the inside. :)
Allan
the print icon does not work. I get storage icons instead
Lynn Purdy
Allan, If you look at the top right-hand corner of the photo, you should see a ‘Print’ symbol. Use this method of printing, it will work. Hope you enjoy the Cookies!
Sheilah White
I love Crosby’s