Oatmeal Raisin Chocolate Chip Cookies
These oatmeal raisin chocolate chip cookies are soft and chewy in the middle with slightly crisp edges. They're packed with old-fashioned oats, sweet raisin and melty chocolate chips, so you don't have to choose a side.
Servings: 24 cookies
Ingredients
- 1 cup all-purpose flour 120g
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1 1/2 cups old-fashioned, rolled oats 135g
- 1/2 cup dairy free butter 1 stick
- 1/2 cup lightly packed brown sugar 110g
- 1/3 cup sugar 67g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup raisins
- 3/4 cup semi-sweet chocolate chips*
Instructions
- Mise en place. Preheat oven to 350˚F and line a baking sheet with parchment paper. Then, measure out your ingredients before you begin.
- Dry ingredients. Whisk the flour, baking soda, cinnamon and salt together until evenly distributed. Then, stir in the oats. Set aside.
- Cream the butter. In a large bowl with an electric mixer, beat the butter and sugars at a medium speed until light and fluffy, scraping the sides as needed.
- Wet ingredients. Next, add the egg and vanilla extract. Continue to beat until the mixture is combined.
- Combine everything. Then, add the oat mixture, about a 1/4 at a time, mixing with each addition until incorporated. Be careful not to over mix, and scrape the sides of the bowl as needed.
- Add the mix-ins. When the dough is combined, stir in the raisins and chocolate chips until evenly distributed.
- Bake the cookies. Using a cookie scoop, drop 2-tablespoons sized balls onto prepared baking sheet and bake cookies for 10-12 minutes, or until cookies are set on the top but still soft. Remove from the oven and allow them to sit on the baking sheet for about 5 minutes, before transferring to a cooling rack.