You can go to Smitten Kitchen and get the recipe for thick, chewy oatmeal raisin cookies as well as the delightful commentary and photos or (in case this recipe moves from the SK blog to the next SK cookbook) just follow my condensed directions below.
Makes ~ 2 dozen cookies
In a large bowl cream together until smooth:
1/2 c (4 oz) butter, room temperature
2/3 c (4.4 oz) light brown sugar, packed
1 large egg
1/2 t vanilla extract
In a separate bowl mix:
3/4 c (95 g/3.35 oz) flour
1/2 t baking soda
1/2 t ground cinnamon
1/4 t table salt
Add the dry ingredients to the wet ingredients along with:
3/4 c (4.2 oz) raisins [or dried cranberries (especially good for holiday cookies!)]
1/2 c (2.3 oz) walnuts, chopped (optional)
Preheat the oven to 350 degrees F.
Ms. Perleman writes, "The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it." So "At this point you can either chill the dough for a bit in the fridge then scoop it, or scoop the cookies onto a sheet and chill the whole tray before baking them." She also notes one can scoop and freeze for later baking .Maybe this theory should be applied to my oatmeal cookie recipes!
Cookies should be ~2 inches apart on a parchment paper lined cookie sheet. Bake 10 - 12 minutes "until golden at the edges but still a little under-cooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool."