Chocolate-covered raisins (Raisinets) make these super thick oatmeal cookies an unbeatable treat.
Oatmeal Raisin Cookies are my ultimate favorite. By far, my #1 cookie. If I’m ever in a coffee shop looking for a sweet treat to pair with my coffee, I would absolutely chose the oversized oatmeal raisin cookie over the triple chocolate chunk creation.
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.
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.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 and 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. But it’s not an easy 1:1 switch. Baking soda is 4x as powerful as baking powder and needs an acid to activate it.
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!Print
Chocolate-covered raisins make these super thick oatmeal cookies an unbeatable treat.
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups all-purpose flour (spooned & leveled)
- 3/4 cup old-fashioned whole rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 cups Raisinets
- With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
- On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
- Preheat oven to 375°F (191°C).
- Place cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.
Keywords: oatmeal raisinet cookies