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Hello - my name is Simi and I am LOVE oatmeal raisin cookies.

I have been on a journey to getting the perfect oatmeal raisin cookie and always seem to fall short - it's always too chewy or too crunchy. Not enough raisin or too much raisin - you get the gist - until now. 

Who knew the solution to all my oatmeal cookie woes was - Chocolate. I had tweaked a few things in my original recipe and I was getting ready to try another batch of oatmeal raisin cookie - but I did not have enough raisins (and could not be bothered going to the store at 10 p.m) - I had some chocolate chip left after a recent brownie baking sesh. 

So maybe chocolate chip is not your thing - just double up on the raisins or if raisins are not your thing double up on the chocolate chip. You can skip both and go with butterscotch - it just as good.

hat you need

  • 1/4 cup butter
  • 1 1/4 tablespoon baking soda
  • 3 cup rolled oats
  • 1 cup flour
  • 3/4 to 1 cup of sugar
  • 3/4 cup brown sugar
  • 4 oz chocolate chips
  • 3 oz raisins
  • 2 eggs
  • 1 tablespoon vanilla extract

How To

Preheat oven to 350 F

In a large mixing bowl, combine sugar (white and brown) with butter and beat until there is a creamy texture. Add eggs, vanilla, baking soda,cand mix until the ingredients are combined.

Stir in the oats, flour, raisins and chocolate chip to the mixture. Use a teaspoon (or tablespoon based on size of cookies you want) to scoop dough on a lightly greased baking sheet. Bake for 12 to 15 minutes (or until it begins to brown on the edges)