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Chewy Chocolate Chip Recipe or Chewy Oatmeal Raisin Cookie

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Van Mar 14, 2005 01:00 AM

Can someone share recipes with me for chocolate chip or oatmeal raisin. i like the one's that have a nice texture and also chewy.

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  1. m
    macca RE: Van Mar 14, 2005 10:38 AM

    I don't have my recipes with me, but I can give you a hint which will give you chewy cookies with the "standard" choc chip cookie recipe. When putting the dough on the cookie sheet, make the cookies into a ball. That will keep them moist and chewy. I also put my cookie dough in the fridge between batches, and use a cool cookie sheet for each batch. I also only put one cookie sheet in the oven at a time. These three tips, though simple, will yield a moist, chewy cookie. Sorry I don't have my recipes with me, as my cookie book has a great recipe for oatmeal choc. chip. Good luck

    1. n
      Nyleve RE: Van Mar 14, 2005 11:23 AM

      These are big and chewy. I think it's the raisin puree in the dough that helps. Enjoy!

      Big Chewy Oatmeal Raisin Cookies
      1 cup raisins (divided - pay attention!)
      1/3 cup water
      1/2 cup butter
      1 egg
      1-1/2 cups brown sugar
      2 tsp. vanilla extract
      2 cups all purpose flour
      1-1/4 cups rolled oats (regular or quick, not instant)
      2 tsp. baking soda
      1/2 tsp. cinnamon
      1/2 tsp. salt

      Preheat the oven to 275o F.

      In a blender or food processor, combine half of the raisins (listen up - half of them!) with the water and blend until it forms a gloppy, brown puree. Reserve the remaining raisins intact.

      In a large mixing bowl, with an electric mixer, beat together the raisin puree, the butter, egg, brown sugar, and vanilla, until smooth.

      In another bowl, stir together the flour, oats, baking soda, cinnamon, and salt. Combine this mixture with the egg mixture, and beat until all the ingredients are evenly mixed. Stir in the remaining (intact) raisins (remember them?).

      By hand, form the dough into golfball-sized balls and place on a parchment paper lined baking sheet about 2 inches apart. Flatten slightly to about 1/2-inch thickness. Bake for 18 to 20 minutes, until lightly browned on the bottom, but still soft in the middle. Don’t overbake them or they’ll lose their chewiness.

      Makes 2 to 3 dozen big chewy cookies.

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