After having a delicious meal, we always look forward to something sweet and mostly, well in my case, chocolatey. There is always room for a cookie. I think it’s the chocolate chip that makes it so much better than a chocolate cake. Crunchy on the edges and slightly chewy in the middle freshly baked from the oven! There are countless recipes for chocolate chip cookies on the internet, and most of them pretty much vary only a bit when it comes to ingredients and proportions. There will be a whole new post for my favorite chocolate chip cookie recipe, but in the meantime we try to lessen the guilt by using rolled oats.
Being a full-pledged chocolate chip cookie lover, oatmeal was never my cup of tea until I baked some myself. I mean, who wants a healthy cookie, right?! But wait until you try this recipe. The secret is letting the mixture sit in your refrigerator for at least 24 hours before baking. The next step is to bake exactly at the right temperature and adjust your baking time if needed once the edges are nice and golden. I love freshly baked cookies so what I do is make a big batch, scoop out into portions, and freeze. Transfer to a ziplock and just bake what you can eat every time you get that sweet tooth craving.
Chocolate Oatmeal Raisin CookiesPrint Recipe
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cup rolled oats
- 1 1/2 cup raisins
- 1 pack (12 ounces) semi-sweet chocolate chip cookies
Pre-heat oven to 375 degrees F. In a bowl, whisk together the first three ingredients. Using a mixer, cream butter and sugars until fluffy and light. Mix in eggs and vanilla and scrape down the sides of the bowl. Add the rest of the ingredients and mix until just combined. Scoop mixture the size of a golf ball onto parchment lined baking sheets. Bake for 11 minutes or until the edges are crisp and golden brown. Cool on sheets for 5 minutes and serve.
Tips: 1. You can rest your dough covered overnight in the refrigerator at least 24 hours before baking. 2. Use the best ingredients you can afford, I love using Hershey's or Ghirardelli for my chocolate chips.