The CHEWIEST Oatmeal Raisin Cookies

I ran this morning… Actually it was more like forced my lazy butt out the door and probably looked like a basset hound with my arms wagging back and forth. Then when all was said and done I had a breakfast of homemade granola with a nectarine and macadamia nuts. {I hope you know where I'm going with this.} For lunch, I had a salad with a rice cake that pretty much tastes like bird food but WHOOP-DE-DOO. AND THEN… When I came home from running errands, all healthy thoughts that ever were, was, and is to come vanished into thin air. Because I thought of making cookies. And once cookies grace my brain with their presence, there's no turning back. 

So I whipped out a few basic ingredients, a mixing bowl, and a whisk. AND VOILA! The chewiest oatmeal raisin cookie was born. True story, bro. 

I prefer thin, chewy cookies over puffy cakey ones. I know some people might beg to differ… But really. There's something about a thin cookie I love… The crunchy outside and soft, chewy inside… UGHHHH I die. Since being here and having a 60 year old oven {Guys. I'm not exaggerating on this one.}, my cookies haven't turned out the way I like 'em. Which is disappointinggggggggggg! Except for today. They turned out beautiful. Amazing chewy beautifulness right there. 

Hallelujah, amen. 

 

Chewy Oatmeal Raisin Cookies

1 c. butter, softened

1 1/4 c. sugar {my mom thought they weren't sweet enough. I thought they were great BUT if the dough isn't sweet enough for ya throw in some more sugar.}

1 1/2 tsp. vanilla

2 eggs

1 c. flour

1 tsp. baking soda

1 3/4 c. oats

3/4 c. raisins

Preheat oven to 350ºF. Grease a cookie sheet and set aside. 

In a large bowl, cream butter, sugar, and vanilla. Whisk in the eggs. Add the flour and baking soda, stirring until smooth. Fold in the oats and raisins. Scoop the dough onto the prepared baking sheet. Bake for 9-11 minutes. If you don't eat half the dough like me {JK}, the recipe should make about 20 large cookies.