Thick, Chewy Oatmeal Raisin Cookies

Emily here, reporting live from California. I have been on a quest to find the best oatmeal raisin cookies forever (i've also been on the best chocolate chip cookie quest, but that's for another post)and these fit the ticket. If you love oatmeal and raisins, you'll love this recipe. They're thick, they're chewy and they're delicious. Make these today, you can thank me later.

Here's what you need.

1/2 c. softened BUTTER
2/3 c. brown sugar1egg
1/2t. vanilla3/4 c. all-purpose flour
1/2 t. baking soda

1/2 t. cinnamon

1/2 t. salt

1 1/2 c. rolled oats

3/4 c. raisins

1/2 c. chopped walnuts (i don't usually add walnuts, but i had them on hand so i went ahead and added them to this batch. i prefer to not use them). I apologize for the formatting there. My computer went crazy

First, cream together the butter, egg and vanilla.
Add the brown sugar and mix until smooth.



Next combine the flour, salt baking soda and cinnamon in a separate bowl and add to the butter mixture.


Stir in the walnuts, oatmeal and of course, the raisins.


The dough should look like this. Yum. You may want to put your finger in it and taste it. You probably should. Maybe once or twice or 10 times.
The secret to thick cookies is to chill them. Do this in the fridge for an hour, or if you're impatient like me, put the dough in the freezer for about 15-20 minutes.

While the dough is chilling, preheat the oven to 350 degrees. Feel free to laugh at my old, fake metal flaking temperature adjuster.

Roll the chilled dough into 1 1/2 '' balls and place on a parchment-lined or greased cookie sheet and bake for 8-10 minutes. DO NOT OVER COOK! just keep checking on them.

Cool on a wire cooling wrack.

Voila! The most delicious oatmeal raisin cookie you will ever eat. Enjoy.