Thick Oatmeal Raisinet Cookies.

Oatmeal Raisin Cookies are my ultimate favorite.  By far, my #1 cookie.  If I were in a Starbucks looking for a sweet treat to pair with my Cafe Iced Americano, I would absolutely chose the oversized Oatmeal Raisin Cookie over the Triple-Chocolate-Chunk one.

It’s the buttery, chewy oats, the kick of cinnamon, and the overload of plump, juicy raisins that lure me in every time. Or maybe it’s because they sound healthier?  Whatever.

But rather than baking up my #1 favorite cookie this past weekend, I sprung for something to keep you all on your toes.  These ain’t your mama’s oatmeal raisin cookies… these here babies are oatmeal raisinET cookies.

The cookies that come out of my kitchen must always adhere to my picky-cookie-eating guidelines.  First, they gotta be THICK!  I need my cookies tall and puffy, thankyouverymuch.  In order to achieve some thickness in all of my cookie recipes, I make sure my cookie dough balls are very tall.  That’s my secret!

Rather than scooping my dough into perfect spheres, I scoop dough that is much taller than it is wide.  This doesn’t allow  the cookies to spread nearly as much while baking since they are so tall!  And it makes for the perfectly puffy and uber-thick cookie.

Second, I like my cookies soft with the slightest crisp on the edge. I underbaked today’s cookies, taking them out of the oven at the 9 minute mark.  I allowed them to cool on the silpat (or baking sheet) for 3 minutes and then transferred to a cooling rack.  They are perfectly soft and gooey in the middle and firm enough on the edges.

I also like my cookies with a ton of texture and chunks, so I made sure to overload these guys with raisinets. I was going to add some nuts to them, but alas… was fresh out of walnuts.  I didn’t really miss them, though, because there was plenty of texture from the oats + raisinets.

Now let’s talk some cookie science. #nerdalert

This isn’t the first time I made oatmeal cookies.  My Oatmeal M&M Cookies are a personal favorite, but I used a slightly different oatmeal cookie recipe today.  That recipe calls for baking soda rather than baking powder.  Here’s something helpful to remember: substituting baking powder for baking soda, like I did in today’s cookie recipe, makes a cookie rise and stay puffy after baking.  Meaning, they do not “sink” when taken out of the oven.

{Baking powder is also part of what makes my Sky High Apple Pie Muffins so tall!}

Even though my previous Oatmeal M&M Cookies aren’t as puffy and thick as today’s cookies, they are definitely chewier.  The reason?  I used a higher ratio of brown sugar to white sugar in those cookies.  Today, I used an equal ratio of brown sugar to white sugar.  Something helpful to remember: using more brown sugar than white sugar in a recipe (3/4 cup brown sugar, 1/4 cup white sugar for example) will produce a chewier cookie.

Both of my oatmeal cookie recipes are delicious – I brought them both to work  and each batch was gone within 30 minutes!  If you want a thick, puffy cookie, go with today’s recipe and make sure to pull them out of the oven early if you want them soft!

If you want an incredibly chewy cookie, go with my Oatmeal M&M Cookie recipe and sub Raisinets. ;)

 Enough cookie science! Let’s get to the recipe!

warning: this cookie dough is outrageously addicting. I may or may not have “tasted” the dough one too many times!

Here are my Oatmeal M&M Cookies.

I’ve had many readers write in saying how much they LOVE this recipe.  It’s one of my favorites, too!

Here is another oatmeal cookie recipe – Soft-Baked Monster Cookies.

Peanut butter, oats, m&ms, chocolate chips. LOVE these.

What are your favorite oatmeal cookie recipes like?

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Tagged as: candy in cookies, cinnamon, Cookies, oats