I love a good thick and chewy oatmeal raisin cookie. Soft, but chewy in the middle with a slight crisp around the edges is perfection. I like these even more than a chocolate chip cookie and I’m a total choco-holic! Now, that’s saying something.
One trick to making a thick oatmeal cookie is to chill the dough for an hour or so before baking.
2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water
1 cup softened butter (2 sticks)
1 cup unprocessed sugar (or white sugar)
1 cup turbinado sugar (or brown sugar)
2 tsp vanilla
1-1/2 cups flour
1/2 cup ground oatmeal (or another 1/2 cup flour)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2-3/4 cups oats (not instant)
1-1/2 cups raisins
Preheat oven to 350. In small bowl, mix together ground flax seed, 1/8 tsp baking powder and hot water. Let set, stirring occasionally until it thickens to the consistency of beaten eggs.
In large bowl, cream softened butter, both sugars, and vanilla. Add flax seed mixture and cream until fluffy and the color lightens.
Add flour and ground oatmeal. Evenly sprinkle cinnamon, baking soda, baking powder, and salt over the top of the flour and ground oatmeal. This helps it to mix evenly without the need to whisk the dry ingredients in a separate bowl.
Mix until the flour is not visible any more. Too much mixing makes a tough cookie.
Add oats and raisins and mix with wooden spoon.
Chill the dough for about an hour. This makes a thick cookie.
Line cookie sheet with parchment paper or lightly grease/butter cookie sheets.
Scoop out about 2 TBSP and place on cookie sheet a couple inches apart.
Bake for 10-13 minutes, until golden on the edges. Mine were perfect at 11 minutes.