Chewy-Cinnamon-Oatmeal-Raisin Cookies


Now that's a pretty long name right? Just wanted to get everything I love about these cookies into the heading. These cookies are fabulous!


Just the right subtle taste of cinnamon, chock full of oatmeal (what it should be, unlike store-bought ones), and just enough raisins in each cookie. Ahh.. The best cookies I've ever made.

Seriously. (Mebbe cos I'm not quite a good baker.)

Adapted from Baking Basics and Beyond and Baked
Chewy-Cinnamon-Oatmeal-Raisin Cookies Makes approx. 90 (forgive me, I ate quite alot of dough)
2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
3 1/2 cups rolled oats
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 3/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk *
1 scant cup raisins

In a large bowl, whisk flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

Beat butter and sugar until smooth and creamy, then add in buttermilk and vanilla.

Add flour in two goes, beating until just incorporated, scraping down the bowl after each addition. Add oats and beat until just combined. Do not overmix! Fold in raisins.

Cover dough and refrigerate for 3 1/2 hours. Preheat oven to 190 degrees Celsius. Lightly grease baking sheets.

Drop rounded teaspoonfuls of dough onto baking sheets. Bake for 20 minutes (see note), rotating halfway when baking, until cookies just begin to brown.

- Personally I find it strange too that it took 20 minutes.(For all the 6 batches) It might be because I kept the dough chilled throughout, and it was a bit hard when I popped them in the oven. You might want to keep it at 15 minutes first to be on the safe side

- If you lack buttermilk, just put one teaspoon of fresh lemon juice or vinegar into a 1/2-cup cup (sounds weird), then top with milk. Let it stand for awhile.