Thick and Chewy Oatmeal Cookies from Smitten Kitchen
Source: Smitten Kitchen
These oatmeal cookies are certainly thick and chewy as promised. The secret to making them thick and chewy is to freeze the dough before baking, as this appears to reduce spreading.
Makes about: 30 cookies
Prep time: 10 minutes
Bake time: 10-12 minutes
½ cup softened unsalted butter
2/3 cup brown sugar
½ tsp vanilla extract
¾ cup flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 ½ cups rolled oats
¾ cup chocolate chips (or raisins)
½ cup walnuts (optional)
1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Beat in egg and vanilla.
4. Mix in flour, baking soda, cinnamon, and salt.
5. Stir in oats and blend until combined.
6. Mix in chocolate chips and walnuts.
7. Scoop cookies using a tablespoon measure onto prepared pan, then freeze them for about 30 minutes (or chill for a bit longer). Alternately, freeze the dough first and scoop the cookies later. The first method is a bit easier because the dough is still soft. Plus, you can multitask while the cookies freeze.
8. Bake for 10-12 minutes until slightly golden on the edges (they might look a little undercooked on the top).