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Big Oatmeal Raisin Chews

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Big Oatmeal Raisin Chews

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Source: Cooking.com

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Rating:

Reviews: 5 See Reviews

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Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Makes 18 cookies (1 serving size = 1 cookie)

These big, soft, chewy cookies are lightly spiced and just delicious.

RECIPE INGREDIENTS

2 1/4 cups old-fashioned oats (do not use instant or quick oats)

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup (packed) dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups raisins

Big Oatmeal Raisin Chews Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 350 degrees F. Butter 3 large (16 by 14-inch) nonstick baking sheets.

Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins.

Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Recipe created exclusively for Cooking.com by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

Find Similar Recipes »

		Oatmeal Cookies

		Chewy Cookies

		Oats For Dessert

Nutrition Facts per Serving
Yield: Yield: Makes 18 cookies (1 serving size = 1 cookie)

Calories:

294

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

46g

Sodium:

132mg

% Cal. from Fat:

37%

Cholesterol:

51mg

Protein:

Spotlight Recipe Review

See all 5 reviews »

Rating:

by: Marjorie

Reviewed: 10/13/2009

A Big Disappointment

See all of Marjorie's reviews »

The cookies spread out and browned fast. When I removed them from the oven while they were golden brown, they were doughy in the center, baked longer they were very dark. I adjusted oven temperature, made them smaller, baked them a shorter time, changed pans and tried not using butter on the pans. Every pan was an experiment. The last pan looks the best. I used non-stick butter flavored spray to grease it with, made them smaller and baked them 13 minutes. (My husband thinks they taste great.)

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