There’s something incredibly comforting about a freshly baked, homemade cookie. Especially when it’s a Chewy Oatmeal Cookie, filled with the goodness of oats, the sweetness of raisins, and the crunch of walnuts. These cookies are a childhood favorite of mine and have always been a hit in my family. Whether you’re looking for a sweet afternoon pick-me-up, or a wholesome dessert, these Chewy Oatmeal Cookies are sure to hit the spot. What I love most about these cookies is their texture. The outside is slightly crispy while the inside remains wonderfully chewy, thanks to the oats. The raisins add a burst of sweetness with every bite, and the walnuts give a nice crunch that contrasts beautifully with the chewy texture. Another great thing about these cookies is that they’re super easy to make. With just a few basic ingredients and simple steps, you can whip up a batch of these delicious cookies in no time. Plus, they’re perfect for all occasions, from casual get-togethers to festive celebrations. So, without any further ado, let’s dive into the recipe!
Ingredients
- 3/4 c. butter flavor Crisco shortening
- 1 1/4 c. firmly packed light brown sugar
- 1 egg
- 1/3 c. milk
- 1 1/2 tsp. vanilla flavor
- 1 c. all-purpose flour
- 3 c. Quaker oats (quick or old fashioned, uncooked)
- 1/2 tsp. baking soda
- 1/2 tsp. salt (optional)
- 1/4 tsp. cinnamon
- 1 c. raisins
- 1 c. coarsely chopped walnuts
Baking Instructions
- Heat oven to 375°.
- Lightly grease baking sheet with butter flavor Crisco.
- Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl.
- Beat at medium speed with mixer.
- Blend well. Combine oats, flour, baking soda, salt and cinnamon.
- Mix into creamed mixture at low speed until blended.
- Stir in raisins and nuts.
- Drop rounded tablespoonful of dough 2-inches apart.
- Bake for 10 to 15 minutes, or until lightly brown.
- Cool, then serve.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Oatmeal Cookie Experiment
Once upon a time, in a kitchen not too far away, I decided to embark on a mission. A mission to create the most delectable, chewy oatmeal cookies known to man. Armed with my trusty mixer, a bag of oats, and the audacity of hope, I began my journey.
Crisco, the Butter Alternative
The first step in this culinary saga involved 3/4 c. of butter flavor Crisco shortening. Now, if you’re anything like me, you might be asking, “Why on earth would I use Crisco shortening when butter exists?” Well, my friends, it turns out that Crisco is the secret weapon in making cookies so chewy they could double as a dog toy. Not that I recommend sharing them with your pup, mind you!
The Sweet Symphony of Ingredients
Next up was the sweet chorus of 1 1/4 c. firmly packed light brown sugar, 1 egg, 1/3 c. milk, and 1 1/2 tsp. of vanilla flavor. When it comes to eggs, I’ve learned the hard way that cracking them on the edge of your bowl results in an impromptu shell hunt. So, I did the sensible thing and cracked it on the countertop. As for the milk, I made sure it was at room temperature to avoid any curdling mishaps.
Oats, Flour, and Everything Nice
Now it was time to add in the dry ingredients: 1 c. all-purpose flour, 3 c. Quaker oats, 1/2 tsp. baking soda, a questionable 1/2 tsp. salt (optional), and a gentle 1/4 tsp. cinnamon. With all these ingredients, my bowl was looking a bit like a sand art project. But I bravely ventured on, hoping against hope that my mixer wouldn’t stage a revolt.
The Ultimate Stir-in Showdown
The final step was stirring in 1 c. raisins and 1 c. coarsely chopped walnuts. I know raisins can be a contentious cookie ingredient, but to the raisin haters, I say: Don’t knock it until you’ve tried it! And the walnuts? They were less of a battle, more of a harmonious addition.
Baking the Tiny Dough Mountains
Once my dough was looking less like a sand art project and more like a cookie dough, I started dropping rounded tablespoonfuls onto my lightly greased baking sheet. I made sure to place them 2-inches apart to avoid any cookie merge mishaps.
The Oven Standoff
The oven was preheated to a toasty 375°, and in went my tiny dough mountains. I chose to bake them for about 12 minutes, the perfect medium between 10 and 15. As they baked, I stood at my oven door, fogging up the glass with anxious breath.
The Sweet, Sweet Victory
Finally, the moment of truth arrived. I pulled out my tray of golden-brown beauties, and the smell alone was enough to make me do a victory dance. After letting them cool (the toughest part of this whole process), I took a bite. And let me tell you, it was chewy, it was oat-y, it had a raisin-induced sweetness and a walnut-induced crunch. It was an oatmeal cookie triumph.
And that, my friends, is the story of how I became the self-proclaimed Queen of Chewy Oatmeal Cookies. Remember, behind every great cookie is a great story, or at least a great mess in the kitchen!
