So, I have to toot my own horn and say I am pretty known for making awesome chocolate chip cookies! while I definitely bask in that glory – I wanted to step up my cookie game and try out some new things! who doesn’t love a good oatmeal cookie when they are done right? I’m talking the soft, chewy kind that have just the right amount of everything! yum!
I also always feel like oatmeal cookies remind me of the holidays so that’s why I worked on this recipe and got the kinks out just in time to share them with you guys! of course, oatmeal cookies have a tad more steps than your normal cookie baking but they are worth it! I did a batch with raisins + chocolate chips & a batch just plain chocolate chips, no raisins & enjoyed them both but I think my winner was just chocolate chips lol or maybe just half the raisins!
Listing all your ingredients down below! This is for a batch with both chocolate chips & raisins, obviously if you want to do one or the other omit whichever you don’t want! Add extra of the thing you do want! Baking doesn’t have to be hard! Make it your own 🙂 Also, this recipe makes about 4 dozen cookies, if you double it, double everything just as shown!
• 2 sticks of butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 1/2 cups rolled oats
• 1/2 cup raisins
• 3/4 cup chocolate chips
Save for later & optional
• 5 tbsp cinnamon sugar
Time to get baking, here are the steps…
- Preheat your oven to 350 degrees
- Mix sugars and butter together with a mixer until they reach a creamy texture.
- Add eggs + vanilla and mix in.
- Mix flour, baking soda, cinnamon and salt. At this point I stop using a mixer and use a spoon.
- Add oats, raisins & chocolate chips. Keep folding them in till they are all mixed in with the dough.
- Chill dough. You can either do this for 45 mins or for a few hours if you have the extra time. A few hours makes for a chewier cookie.
- Take tablespoons full of dough and round them out, or use a cookie scooper, and place them spread out in uniform order onto parchment paper or a silpat mat. (I never use foil or a greased cookie sheet. I don’t love how this makes things bake. One you use parchment paper or a silpat mat you’ll understand).
- Bake cookies for 10 – 12 minutes or until they are goldenish brown.
- Optional – after cookies are taken from oven sprinkle cinnamon sugar you had set aside on top.
- Transfer cookies to a plate or place them on a wire rack to cool.
Let me know if you guys have any questions & if you make them let me know whatcha think!
Heres to hoping these cookies keep ya warm! Happy baking!
XoXo, Chelsey Rae
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