coffee shop style thick & chewy oatmeal raisin cookies

I love a good coffee shop cookie.

You know the ones I’m talking about, incredibly thick & chewy…  and usually the size of a plate!

 

Now, not just any old coffee shop cookie will do, but when they’re good, and I mean really good, I just can’t resist a giant, chewy, fresh oatmeal raisin cookie.

Preferably laced with plenty of cinnamon & spices and loaded with moist, plum raisins… these cookies are my weakness.

I have avoided making them at home for years because I know that I have no self-control where they are concerned.

I finally broke down this week, and boy did I prove myself right.  I *may* have polished off half the batch…  and then I quickly gave the rest away!

No self-control, I tell ya.  Man, were those good.

coffee shop style thick & chewy oatmeal raisin cookies

Yield: 12-16 very large cookies, depending on size and how many bites of dough you sneak!

Ingredients

  • 3/4 cup butter, melted & slightly cooled
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 1/2 cups raisins (good ones please, not stale, dry ones!)

Directions

Melt the butter and set it in the fridge to cool back down a bit if you haven't already. Preheat the oven to 350ºF.

In a small bowl, stir together the flour, cinnamon, salt, baking soda, & nutmeg; set aside.

In a large mixer bowl, beat together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg & vanilla until smooth.

Mix in the small bowl of dry ingredients until just combined. Stir in the oats and raisins until just mixed.

Place the dough in the fridge to chill for a few minutes while you line 3 baking sheets with parchment (and clean up your workspace!).

Scoop large 1/4 cup balls of dough (using a large scoop or a measuring cup and your hands!) and roll into balls. Place them several inches apart (about 6-8 cookies to a sheet!) as they will spread quite a bit.

Bake for 16-20 minutes, depending on your oven (check the first batch at 16 minutes and go from there!) until the cookies are lightly golden brown around the edges. Remove from the oven and let cool completely on the baking sheets.

Store in an airtight container in the freezer if they don't get eaten right away!

http://sweetannas.com/2013/07/coffee-shop-style-thick-and-chewy-oatmeal-raisin-cookies.html

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