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Stress Baking While Social Distancing: Oatmeal Raisin Chocolate Chip Cookies

April 21st, 2020 by Karen 11 Comments

oatmeal choc chip raisin
Who wants a snack?

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.

Why?

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.

Measure out all your ingredients first.
oatmeal chocolate chip cookie coycoy egg
My baking assistant is learning how to crack eggs. She did this one — no shells, with an intact yolk — all by herself!
oatmeal chocolate chip cookie creaming sugar and butter
Creaming the butter and sugar
oatmeal chocolate chip cookie creamed sugar and butter
The butter and sugar after they’re creamed
oatmeal chocolate chip cookie add chocolate chips and raisins
Time for the good stuff…
oatmeal chocolate chip cookie final dough
The final dough! Now it’s time to pop it in the fridge.

OATMEAL RAISIN CHOCOLATE CHIP COOKIES

DESCRIPTION

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

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. Add in the egg, vanilla and honey, and mix on high for 7-8 minutes. The mixture will appear pale and fluffy.
  3. 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.
  4. Add oats, raisins and chocolate chips, and mix on low.
  5. 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!).
  6. 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).
  7. 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.
  8. 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.
  9. 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,

Karen

Stress Baking While Social Distancing: Oatmeal Raisin Chocolate Chip Cookies / Originally published April 21st, 2020

There are 11 comments on this post. Leave yours.

Categories: Just For Fun

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Reader Interactions

Comments

  1. Laura Majors says

    April 22nd, 2020 at 6:59 am

    I have been totally getting into stress baking! And this looks so good! Totally going to try this recipe! Thanks for sharing!

    Reply
    • Karen says

      April 22nd, 2020 at 10:00 am

      You’re welcome, Laura!

      P.S. What have you been stress baking?

      Reply
      • Laura majors says

        April 22nd, 2020 at 10:10 am

        Hi! I’ve made banana bread and I tried my hand at bagels most recently 🙂 just five ingredients and 30 minutes. Not as good as ny ones but not bad! https://www.skinnytaste.com/easy-bagel-recipe/
        They have a gluten free variant in the recipe too :)! And then of course good old chocolate chip cookies.

        Reply
  2. Rachel says

    April 22nd, 2020 at 8:52 am

    Thanks for the recipe! Do you think craisins would work instead of raisins? I’ve been stress-trying-to-use-up-stuff. I realized I have 2 bricks of cream cheese expiring so I am going to make some mini cheese balls and freeze them for a time when I can have people over again!

    Reply
    • Karen says

      April 22nd, 2020 at 9:59 am

      Craisins would totally work! I would do them with semi-sweet chocolate chips. You could even sub with white chocolate chips; that might be a good combo too.

      Reply
      • Rachel says

        April 22nd, 2020 at 10:15 am

        I will try it this weekend!

        Reply
    • Janet Shepherd says

      April 22nd, 2020 at 12:35 pm

      I actually really like regular oatmeal raisin cookies lol.

      And I have definitely been stress baking, it’s fun to do with a toddler and keeps them occupied.

      After our next grocery run, I’m going to try this vegan lemon cake recipe. The only ingredient I don’t have is the lemon 😃🍋
      https://www.bbcgoodfood.com/user/4614791/recipe/vegan-lemon-cake

      I’ve been wanting to try a no-knead foccacia recipe I saw, but I can’t get hold of any yeast. Once I do though, mmm homemade bread.

      Reply
  3. Maricar says

    April 22nd, 2020 at 1:41 pm

    I LOOOOOVE oatmeal cookies–gotta try these!!!

    Reply
  4. Syahidah says

    April 22nd, 2020 at 5:44 pm

    Hi Karen, do you deliver? ☺️

    Reply
    • Tanya says

      April 23rd, 2020 at 10:18 am

      Yum!! I always add just a “bit” of orange extract along with the vanilla. There is something about the chocolate-orange combo that is quite tasty! Also, I am not a fan of the “cooked raisin” so just substitute them with chocolate chips! trl

      Reply
  5. Rita says

    April 27th, 2020 at 7:21 am

    Greetings from the UK! Just made these with my daughter (added a bit of cinnamon too) and they’re delicious. Thanks for the recipe. I only baked a few, if I portion the remaining dough off can I freeze them (then bake the cookies straight from frozen?)

    Reply

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Welcome to Makeup and Beauty Blog
Hi there! I’m Karen, your friendly neighborhood beauty addict, and I’m a Bay Area girl who hoards brown eyeshadow and covets coral lipstick. Every morning, I wake up and say, “I’m going to do something other than a smoky eye today.” Then…I end up doing a smoky eye anyway (most days). When I’m not putting on makeup, taking pictures of makeup or writing about makeup, which I’ve been doing daily since 2007 (!), you’ll find me hanging out with my hubby (“El Hub”), my four-year-old daughter (Connor Claire) and my torbie girl cat (Pretty Girl Rosie, a.k.a. PGR).

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