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
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)