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Full Recipe
Author
Stella Parks | 2015-12-09
Description
My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. Raisins may be traditional, but I love the way dried cranberries or cherries offer a naturally tart counterpoint to the sweetness of the dough.
These oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. [Video: Natalie Holt. Recipe: Stella Parks]