thick and chewy oatmeal raisin cookies

well, these cookies are from weeks ago. like weeeeks ago even before my macbook crashed, i just forgot to post this :D

do you mind if i talk about millie's cookies?
like the BEST cookies i've ever tasted?! like my first oatmeal raisin cookies?
like the first decent food i had after more than 20 hours journey to london?
okay, i lie about 'the first decent food' because i had two cinnabon rolls before in dubai and also, i had very nice desserts on plane..so yes, i lied.
whatever!
oh heathrow..

back to millie's cookies.
i ate my first oatmeal cookie in like, whoosh, two seconds! no kidding
it was the best, chewy and soft and buttery goodness cookies. frankly, i like the oatmeal cookies better than the chocolate chip.
it was all so buttery and vanilla-y without any hint of cinnamon nor spices.



as always, i tried to recreating that cookies and i failed misserably.
its a nice cookies, really. its just not the one i craved.
its so spicy and too soft.
not the buttery chewy i wanted, i expected, i had in my mind
sooo yesss, the search is still on for the perfect oatmeal raisin cookies

ps: i should invest on fancy rolled oats, yes, i should!



i got the recipe from the always awesome smitten kitchen

Thick, Chewy Oatmeal Raisin Cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.