Yum! I do love oatmeal raisin cookies, but what I like more about them is when they also contain chocolate. This recipe does this fairly well and are extremely lovely right out of the oven. They’re good a few days afterward too because they are cookies, but newly out of the oven is incomparable.
This recipe is originally from the April 2005 edition of Southern Living. I took out some of the sugar, and used whole wheat flour for half the flour mixture and no one was the wiser.
Here’s what you’ll need:
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 cup uncooked oats (any kind, I like rolled)
- 3/4 teaspoon salt
- 1 (12-ounce) package semisweet chocolate morsels (like Ghirradelli)
- 1 cup raisins
What you do:
- Using an electric stand mixer, cream together the sugar and the butter (beat it on medium-high speed for about 2-4 minutes until the butter mixture is lighter and fluffier).
- Add the eggs, one at a time and mix on medium speed until combined into the butter. Then add the vanilla and mix that in too.
- In a separate bowl, combine the flours, soda, oats and salt. Then, slowly add the flour mixture to the butter mixture. (Set the mixer at a pretty low speed so the flour doesn’t fly up in yo’ face.)
- When just combined, add the chocolate chips and raisins and mix until incorporated.
- Using rounded tablespoons, spoon the cookie batter onto your baking pans. (I made some larger ones that were about two tablespoons and some smaller ones that were about one– you choose your poison.)
- Bake at 350° for about 11-14 minutes (depending on your oven and how big you made the cookies– check on them at 11 minutes and make sure they’re golden brown on top before you remove them from the oven.)
- Move the baked cookies to a cooling rack immediately and enjoy at your leisure with a nice glass of cold milk.