If you ask me, chewy cookies are the only cookies worth eating. Like, the big, fat, super soft ones.
Oh, like these!
Heheh. But seriously. These cookies came to me when I was sitting on the couch one night. I shouted into the empty room “Oatmeal Raisin Snickerdoodles!” Alex, studying in the office, didn’t say anything. He knows how much I talk out loud to myself.
I have never met anyone who talks out loud to themselves more than I do. I do it constantly. I do it when grocery shopping (“blueberries, avocados, didn’t get the feta yet…”), when baking cookies (“and 1 cup of flour. Oh! Plus 2 tablespoons.”), and when trying on clothes (“I like how this fits, but am I wearing too much black?”).
Honestly, I think I’m going to be one of those old people who everyone thinks is senile because they talk to themselves, but really it will just be something I’ve been doing my whole life, so joke’s on them.
So I’m on the couch and I shout “Oatmeal Raisin Snickerdoodle Cookies!” And I got up right then and there and made the batter.
It was soOoOo good. Tangy and slightly spiced. The perfect ratio of oatmeal to batter. And the raisins! Secretly I love raisins.
Anywho. So that’s how the recipe was born. And if it weren’t for me saying things out loud, these cookies wouldn’t be here.
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons plain yogurt
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 cup old-fashioned oats
- 1/2 cup raisins
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- Preheat oven to 350°F. Grease a cookie sheet with butter and set aside.
- In a standing mixer fitted with paddle attachment (can also use an electric mixer), mix butter and both sugars until fluffy, about 1 minute. Add in yogurt, egg, and vanilla extract and mix for an additional minute.
- Add in flour, salt, baking soda, and cream of tartar. Mix on high for 30 seconds. Remove from mixer and fold in oats and raisins.
- In a small bowl, toss together ½ cup granulated sugar and cinnamon. Scoop cookie dough into roughly ¼ cup balls (2.5 inches in diameter), coat thoroughly in cinnamon sugar mixture, then place onto prepared cookie sheet, leaving 2 inches between each cookie. Push the balls down just slightly so they look like a hockey puck.
- Bake cookies for 13 minutes. They will still look moist, but will continue to cook as they cook. Let cookies rest on cookie sheet for 10 minutes (this will crisp the bottoms and allows the cookies to rest!). DEVOUR.