We host home group (our church small group) at our house on Wednesday nights, and usually I provide coffee and some sort of dessert. On a particularly difficult week, dessert may be as dull as a box of Mike & Ike's dumped unceremoniously into a cereal bowl. Most of the time, however, I try to actually make something. This is both an effort to build my baking repertoire and a manifestation of hours spent drooling over Pinterest.
This week we didn't have a home group meeting scheduled, but I figured I could still whip something up in the kitchen. I wondered why I don't make dessert for our little family more often. Shortly after baking these, I remembered it's because there is safety in numbers. Three people and a batch of cookie dough can only lead to trouble...
I followed this recipe for Thick and Chewy Oatmeal Raisin Cookies, and the final result certainly held up to the name. These cookies are dense and comforting. I haven't actually baked all the dough yet, but I would approximate the recipe makes about 20 cookies.
I should note that I made a few tweaks to the linked recipe, but I doubt they were that impactful. I omitted the salt and used a little less than a cup of raisins. I also ground hard white wheat berries to make whole wheat flour with a similar gluten and protein content to store-bought bread flour.
Final verdict: These cookies get four out of five stars. I'm not going to lie, if I was hoping simply to satisfy a craving for oatmeal cookies, I would look to this recipe's unhealthier and more involved cousin, the Oatmeal Creme Pie. But if you are looking for a simple, wholesome, and traditional Oatmeal Raisin Cookie, this recipe will do the trick!