Thin, Chewy Oatmeal Cookies

School’s out and I’ve been lucky to have Fuzz and her friend AK helping me with Lizzie. This morning they made a parade of floats from clear boxes. The actual game lasted 3 minutes, but setting it up and talking about it took 30. That was all the time I needed to make these cookies.

Pet Parade

This is from on of my very favorite cookbooks, One Bite Won’t Kill You, by Ann Hodgman – author of Beat This, Beat That and several children’s books including “House of a Million Pets” which think I might be able to relate to now.

This is an oatmeal cookie and I would have made it sooner if Ann hadn’t named it “Honest to God, the Second-Best Oatmeal Cookies, I Swear.” I like her funny recipe titles, but this one put me off. Why would I bother with second best? Hmmm. Maybe she was being humorous? I decided to bake the cookies, even though her “best” are in her first cookbook, Beat That.

I halved the recipe and made a few minor changes — a bit more salt and vanilla. I also had to use quick-cooking oats, but I don’t think that made a huge difference in the overall outcome.

End result was a chewy, rich, sweet oatmeal cookie. I would definitely make these again and look forward to doing so once I get some old fashioned oats. I’ve used up the quick-cooking, so I guess now I have to.

I gave the cookies a more boring, but more descriptive name. If you like thin and chewy, give these a try.

Oatmeal Cookies

Thin, Chewy Oatmeal
 
Prep time
Cook time
Total time
 
Thin and Chewy Oatmeal Cookies Adapted from Ann Hodgman
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 8 tablespoons unsalted butter, room temp
  • 1/2 cup brown sugar, light
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 scant teaspoon salt (AH uses 1/4 tsp)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 1/2 cups Old Fashioned oats or quick cooking if necessary
  • 3/4 cup raisins
Instructions
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
  2. Cream butter and both sugars with an electric mixer; beat in vanilla and eggs.
  3. Stir together flour, baking soda, salt, cinnamon and nutmeg in a separate bowl. Add the flour mixture to the butter mixture and stir until blended. Stir in the oats, followed by the raisins.
  4. Using wet hands, shape the dough into equal (1 inch) rounds. Bake for 10-12 minutes (mine took 14) or until cookies are brown around the edges.
  5. Let sit on cookie sheet for a few minutes, then transfer to wire racks to Cool
  6. Makes 2 dozen

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Comments

  1. Priscilla says

    This was my Mom’s favorite oatmeal cookie and I still have it in my recipe box with “Mom’s favorite” next to it. My favorite variation is walnuts and dried apricots (the ones that are a little tart, not the Turkish ones). Her recipe also said you could sub 1 cup coconut for one cup of the oats. I usually use old fashioned oats, but they look pretty much the same as your picture.

  2. Priscilla says

    P.S. My Mom’s recipe was for the full batch, so the coconut substitution for the half-batch here would be 1/2 cup coconut for 1/2 cup of oats.

  3. says

    Priscilla, that’s good to know your mom’s looked pretty much like this. At least I know I made them right ;). Ann Hodgman seems to like thin, rich and buttery cookies. Another recipe she has is a copy cat of those David’s cookies. I made it a long time ago and found them too rich and buttery. But these are just right.

    The full recipe had 3 cups oats, so for your mom’s recipe, you’d sub 1 cup coconut for 1 cup oats. For the above, you’d sub 1/2 cup coconut for 1/2 cup oats. Makes sense.

  4. Marie says

    Anna – do you feel these would work well with dried cherries? My soon to be three year old has just announced that he no longer eats raisins. Arrgh! He used to eat them by the fistful.

  5. Jen says

    I made KA’s Ultimate Chewy Oatmeal Cookie last night. Have you made that one? I’m so used to making cookies the way I like them (thick, crispy outsides and chewy inside) that I thought I made them wrong. I forget that there are other types of cookies out there. I think they turned out pretty well.

  6. says

    Jen, I’ll have to check. I’ve made sooooo many recipes out of that book. I probably made them at one time, but moved on. That’s not to say I didn’t like them, but I tend to try a recipe and go to another one. The ones I do go back to are in my Top 10 Lists.

  7. Chris says

    Anna,
    Thanks so much. I made these and they were exactly what I was looking for in terms of texture and taste. I had been searching a long time for something thin and chewy. Wow!

    Chris

  8. says

    I made these the other night and they were excellent..Thank you for sharing this recipe with the world… I give these a five star ***** and I’m off to make another batch!!!
    Melia Kuhna
    Author: Duplicity & Keep Your Enemies Close

  9. Linda says

    Excellent Cookies. I did it without the raisins and added pecans instead. Worked out great. Getting ready to make some more with the raisins. Thanks

  10. says

    These were phenomenal! Thin, chewy and crispy- followed the recipe exactly (plus I soaked my raisins in some good bourbon and also threw in some toasted chopped almonds for a little extra crunch!) They literally disappeared within hours.

    Thank you for sharing!

  11. AJ says

    These came out perfectly! I was searching for a thin and chewy oatmeal cookie after having one with butterscotch chips (yum!) at a friend’s house. Delicious!

  12. says

    Oh oh oh! There is nothing second best about these cookies! If these are second best I might die and go to heaven at the best ones.

    You’ve helped me end my long and arduous search for the perfect oatmeal and raisin cookie. They even survived being made with lactose free butter substitute!

    Thank you for a fabulous recipe!

  13. laurie phillips says

    Hey, I say these very thin oatmeal cookies and got a craving…but they were like paper thin…so I am going to soak the raisins in the extract and egg mixture and chop the raisins into 4th to make it very thin and crispy …wish me good luck.. I will be back to give you an update.

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