Thick and Chewy Oatmeal Cookies from Smitten Kitchen

DSC_0061

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

Ingredients
½ cup softened unsalted butter
2/3 cup brown sugar
1 egg
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)

Special equipment
Baking pans

Directions
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).
9. Enjoy!

DSC_0059

DSC_0062

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s