Can I just say that my baking philosophy goes against putting healthy ingredients like oatmeal or raisins into cookies. I prefer sugar or chocolate chips. I also don’t believe in putting vegetables into dessert, i.e. Carrot cake. So I decided to make Oatmeal Raisin cookies because my boyfriend’s family is sort of health conscious but I wanted to send something homemade. So I sent oatmeal raisin. I was not a fan of these cookies and I probably never will be. The oatmeal makes cookies extremely chewy and already I am a crispy cookie type of person.
So today I tried a compromise. I made Chocolate chip oatmeal cookies. As a kid I had a hard time with these because there was almost no way of eating around the raisins. They look just like the chocolate chips when you’re trying to eat around them! So now I can eat them okay-ish. The chocolate chips help a lot and the recipe I used required the entire bag; it was a good ratio. However, for some people I feel like that it would be a too skewed ratio for most so for the recipe below I fixed it to be a little bit more equal.
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
1 cup uncooked quick-cooking oats1 1/2 cup uncooked quick cooking oats
- 3/4 teaspoon salt
- 1 (12-ounce) package semisweet chocolate morsels
1 cup raisins1 1/2 cup raisins
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Combine flour, soda, oats, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and raisins. Drop by tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.