Thick, Chewy Oatmeal Raisin Cookies

These were very easy cookies to make, and they stay thick and chewy as promised! I think chilling the dough before baking really helps them stay thick. I added chocolate chips and substituted dried cranberries for raisins and pecans for walnuts.

Very nice oatmeal raisin cookies. Its been years since I made this sort of cookie. This recipe includes a small amount of cinnamon, and it has the perfect sweetness, saltiness, and chewiness (from the rolled oats). The cooking instructions are perfect - cook so the edges are done and the center very soft. Next time I'll be sure to include the walnuts.

I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good.

As the other reviewers have said, these are nice, simple to make oatmeal raisin cookies. I like them with a bit of kosher salt to make them taste a little more 'adult', and I made the recipe as written.

Update: I've also made these with chocolate chips and walnuts and they're excellent.