Big Chewy Oatmeal Cookies by Dachshundlady

[BakerAunt]

Big Chewy Oatmeal Cookies
Submitted by dachshundlady on February 15, 2013 at 8:00 am

Original recipe came from a little bakery in Vermont. I have tweaked it a bit but we sure love them. If not overbaked, they are chewy and slightly thick. The secret is adding a small proportion of quick oats to the mix.
Yield: 45 cookies

1/2 cup soft butter(I use salted)
1/2 cup Crisco
1 1/4 cup brown sugar
1/3 cup white sugar
1/4 cup honey
1 egg plus 1 yolk
1 1/2 teas vanilla
1 1/3 cup AP flour
scant 3/4 teas salt
3/4 teas baking powder
1 1/2 teas cinnamon
2 3/4 cups rolled oats
1 1/4 cup quick oats
1 1/2 - 2 cups plumped raisins (dark, golden or both)

Instructions
Cream fats and sugars in a Kitchen Aid (med hi) for 2-3 minutes. Add eggs and vanilla. Beat for 6-7 minutes*(I beat most of my drop cookies a long time after I add the eggs. You don't have to do this) Have dry ingredients already whisked together and add to wet. Beat on low for about a minute. By hand mix in oatmeals and then raisins.

I like to leave dough in fridge for an hour before forming and baking.

Drop by rounded 2Table measure onto parchment lined sheets, about 3" apart.

Bake Convection 325 for 12-15 depending on your oven
Regular 350 15-18 depending on your oven

Cookies should be a little brown on edges and very slightly tan on top but still wet looking and pale in middle.

Let cool on sheet for 3-4 minutes and remove to cooling racks.

comments
Submitted by dachshundlady on Tue, 2013-02-19 07:47.
Yes, just watch them carefully. If they get too tan they will not be chewy. I have to force myself to take them out while the center still looks a bit wet. Then they sit on sheet for a few minutes so I can transfer them. They cook a bit more as they cool on racks.

Submitted by dennis93277 on Sun, 2013-03-31 12:46.
Dachshundlady I made these cookies to take to work. We are total of four guys, and the entire batch was gone in less than a day. I think this shows just how good this recipe is. Thanks for sharing, and I will make them again and again.

Spread the word

      

  

  

[Author]

Posts