If you feel just “meh” about oatmeal raisin cookies, I feel you. Up until I had this particular cookie I’m about to expound upon in this post, I wasn’t super enthused about them either. I felt that if I was going to eat something indulgent and sweet, the last thing I wanted was oatmeal, because, well…it seems so healthy.
BUT THEN I MADE THIS COOKIE. 🍪🤟🍪🤗🍪❤️🍪
Yes, it has oatmeal, and yes, it has raisins, but it also has *chocolate chips*, which, apparently, are the missing link in the universal cookie puzzle.
Because chocolate chips (I use semi-sweet) transform the otherwise humble, healthy-sounding oatmeal raisin cookie into a decadent dessert.
You will not be able to stop after just one.
OATMEAL RAISIN CHOCOLATE CHIP COOKIES
You’ll lose your damn mind over these, and/or pass out from sheer ecstasy, while eating this oatmeal raisin chocolate chip cookie. Trust me — that’s a good thing.
- Prep time: 25 minutes
- Bake time: 8-10 minutes
- Total-ish time: Including time to chill in the the fridge and then cool, about 2 hours (but if you’re letting them chill overnight, then add a day!)
- Yield: 28 ridiculously delicious cookies
- 1/2 cup (115g) butter, softened to room temperature
- 1/3 cup (71g) granulated sugar
- 1/2 cup (85g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons honey
- 1 cup (142g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (142g) raisins
- 1/2 cup chocolate chips (I use semi-sweet)
- 1/3 cup (85g) rolled oats
- In a standing mixer fitted with a paddle, or with a handheld mixer, prepare your wet ingredients by creaming the butter, granulated sugar and brown sugar together in a bowl for 2-3 minutes on medium speed.
- Add in the egg, vanilla and honey, and mix on high for 7-8 minutes. The mixture will appear pale and fluffy.
- In a large bowl, prepare your dry ingredients by whisking the flour, salt, baking powder and baking soda. With a scoop or a spoon, draw three lines into the flour mixture to separate your dry ingredients into thirds. Add each third, one at a time, into the wet ingredients on low speed until the flour is just barely incorporated. It should take no longer than 15-30 seconds for each portion of flour; you definitely *don’t* want to over mix.
- Add oats, raisins and chocolate chips, and mix on low.
- Scoop the dough into a bowl or an airtight container, and chill it in the fridge for at least an hour (ideally, you’ll want it in there overnight though!).
- Remove chilled dough from the fridge. Place parchment paper on top of a scale, and weight out 30g (or about 2 tablespoons) of dough for each cookie. After you’re done weighing out the portions, roll them into the balls. You should have about 28 cookies. At this point, you can stick ’em back in the fridge (where they’ll keep for 5 days) or freezer (where they’ll keep for 3 months).
- When you’re ready to bake, preheat your oven to 350 F. Line a cookie sheet with parchment paper, and do a “test cookie” by placing one on the sheet, and cooking it for 8 minutes (flip the cookie sheet 180 degrees after 4 minutes for an even bake), until lightly golden brown. If you’re happy with the cookie after 8 minutes, then feel free to bake off the rest of your dough. If at the 8-minute mark your test cookie seems underdone to you, then pop it back in for 2 more minutes, for a total bake time of 10 minutes. Side note: I usually do 8 minutes.
- Once your cookies are baked, remove them from the oven, and leave them on the baking sheets for another 10-15 minutes, during which time they’ll continue cooking a bit longer before cooling down.
- Dig in! Oh, and if by chance you have any leftovers, you can keep them at room temperature in an airtight container for 3 days.
Your friendly neighborhood beauty addict,