- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups quick rolled oats
- 1 cup raisins
- 1 bag high quality milk chocolate chips
Heat oven 350 degrees.
Beat the bejeez out of the butter and sugars until nice and creamy.
Drop in the eggs (sans shells), vanilla, baking soda, and salt and continue beating.
Slowly add flour–don’t over mix it–then add the oats.
Gently stir in raisins and chocolate chips.
Drop dough onto ungreased cookie sheet.
Bake 10-12 minutes, depending on size of cookie. Cool on wire rack and store in airtight container.
Tips from an Irresponsible Baker
Tip 1: I always undercook these because: 1. I have an iron-clad stomach; 2. I am a risk-taker, of course; and. 3. I prefer soft, melty cookies that don’t fall apart.
Tip 2: Store them in the freezer because who doesn’t love visiting their dentist? Mine has a field day fixing my cracked teeth. (Kidding, he doesn’t outwardly show glee over my teeth so I’m not really sure that’s a thing.)
Tip 3: Because I lied about having an iron-clad stomach, and can NOT deal with gluten, I substitute gluten-free rice flour, 1-to-1, for regular flour.
Tip 4: Do you have picky eaters who don’t like raisins? Add more raisins…more cookies for you. You’re welcome.
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