One of my favorite cookies is the simple oatmeal raisin cookie. I love how easily it gives away when I delicately break it. It’s hard to find the perfect recipe especially when you’re looking for one that minimizes the amount of butter. I did find a recipe that substituted butter for applesauce, but for some reason, I can’t find applesauce in the supermarkets in here Sydney. Maybe I’m looking in the wrong places?
Anyway, there’s a reason for everything. My failure at finding applesauce led me to a new recipe, one that is totally awesome! The problem was, after following the recipe to the letter (something I normally don’t do), they had spread too much in the oven. It wasn’t until then I noticed the comments on the bottom, claiming that others had experienced the same thing. So lesson of the day- read the comments before you try out a recipe! Thank god I bake in batches!
(Original recipe v. modified recipe)
You can find the original recipe here. Here is my modified recipe that yields a thicker cookie but still holds the same flavor and chewiness of the original recipe. Unfortunately, it has a bit more butter than I’d like, but at least it’s spread out into 24 servings!
Ingredients:
- 1 stick of butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups quick-cooking oats
- 1/2 cup chocolate chips
- 1/2 cup raisins
Recipe:
- Preheat the oven to 325 degrees F
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth
- Beat in eggs and then add in the vanilla
- In a separate bowl, combine the flour, baking soda, and salt
- Combine the dry ingredients into the wet; mix but don’t over do it
- Add in the quick oats, raisins, and chocolate chips. Continue to mix until everything is incorporated
- Drop by heaping spoonfuls onto ungreased baking sheets
- Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
- To prevent spreading, some people have suggested chilling the cookie dough before baking
You should also check out:
- Thick and Chewy Chocolate Chip Cookies
- Chocolate Chip Cookie-Cakes
- Oatmeal dark chocolate cookies from Kodiak Cakes
- Chocolate Truffle Cookies
- Chocolate Chip Apple Nutella Muffins
{ 4 comments… read them below or add one }
That looks so good! I see you’ve been bit of cooking/baking in Australia… I’ve been doing a bit of experimentation myself after moving..we must cook together once you’re back!
That looks good. Been looking for good recipe for oatmeal cookies. I’ll have to try this one. Nice blog by the way
Hey, thanks for stopping by my site. I’m contemplating either making muffins or cookies this Friday for school — I might just make this one!
Those look great. I think the shopping around for ingredients is the most annoying part. Especially if you still end up have to substitute. But I am sure in your part it turned out better.
Thanks for the comment earlier.