Chewy Oatmeal Raisin Cookies

Good evening night guys! Exhausting day today – ran around the beach for two hours with 21 six year-olds, dissected (and cleaned up!) many herring, led an art activity and then did another 1.5 hour transit back home before making a quick frittata dinner. They are my new obsession! By the way, it was HOT today. I felt abnormally hot all day and can see more redness in my skin. I’ve also been chugging lots of tea (love my “new” discovery – Earl Grey in the morning) and water!

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Then, Seline and I had a 1 hour aerial silks lesson. I was so rusty after over a month of no practice – too busy having fun in the Sunshine Coast – and was tired during the practice. 😦

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After silks, I practiced French for an hour with a lovely family friend to practice for our Paris trip, which is coming up in just two 1.5 weeks 🙂


I have lots of recipes and Recently posts to show you, but I’m going to give you a quick cookie recipe that Mom and I made for our party a couple weekends ago.

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Again I apologize for this super short post! I’d love to go into detail about everything but it’s already 10:30 and I need to be up before 6:00 again tomorrow. Still haven’t showered and prepared for tomorrow. 😦 Oh – and I’ll be driving tomorrow… remember how I failed my driver’s test? Darn.


I feel so bad for the sporadic posting but please enjoy the cookies 🙂

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Just the right size for a snack or dessert!

Thick, Chewy Oatmeal Raisin Cookies

Makes 24 cookies


1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) quick oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)


In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Variation: Chocolate Drizzled Oatmeal Cookies: Prepare and bake cookies as directed above. Melt 1/2 cup real semi-sweet or milk chocolate chips and 1 tablespoon shortening. Drizzle mixture over cooled cookies.

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These were a hit, by the way! Sweet, but not overly sweet, filled with plump raisins and toasty nuts. The oats were softened just-right and they had a nice buttery flavour. I’m not a huge cookie person but enjoyed a couple bites of these.

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Hope you like these cookies as much as we did at our party. Scone recipe coming soon, too. 🙂 Bon nuit!