Cookies
are high up on my family’s snack list. Heck, some would consider them a
breakfast. These oatmeal cookies can be served as both. They are so easy to
make, and you can use only chocolate chips, raisins, or leave out both if you
prefer. Make the combo your own.
Did
I mention these tasty morsels possess soft centers, crispy edges, and a
mind-boggling chewy texture? Well, I just did. Wink. Face it. These cookies are
a family favorite for a reason, and now they can be your family’s favorite, if
you dare to wander into the uncharted territory of baking from scratch.
With a
prep time of 15 minutes, chill time of 1 hour, and cook time of 10 minutes,
they’re the perfect cookies for impromptu bake sales for your kids. Eat them
either warm and fresh or prepare these treats in advance for family gatherings
or a much-needed dessert when someone pops by unexpectedly. You’ll be glad you
did.
Thumbs up Oatmeal
Raisin Chocolate Chip Cookies
1 cup all-purpose
flour, leveled
butter, at room temperature
sugar
or dark brown sugar
extract
old-fashioned rolled oats
chocolate chips
Combine the flour,
baking soda, and salt in a medium size bowl. Set aside.
Cream butter,
sugar, and brown sugar in a large bowl, using an electric mixer fitted with a
paddle or whisk attachment on medium-high speed for 2-3 minutes.
Add egg and
vanilla. Mix until creamy and well combined, about 1 minute.
Blend in flour
mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir
in the oats until combined.
Then add the
chocolate chips and raisins and mix until well distributed. Cover and chill
for 1 hour.
Preheat oven to
350°F (175°C).
Line two baking
sheets with parchment paper and set aside.
Scoop 16 equal-sized balls (about 2
tablespoons/45g) of cookie dough, roll into even balls, and place 6-8 cookies,
about 3 inches (7.5 cm) apart, on each prepared baking sheet. Flatten slightly
with your fingers. Bake one sheet at a time for 10-12 minutes or until edges of
the cookies are set and lightly browned, and the centers look under-baked,
pale, puffy, and dry.
Remove baking sheet from the oven and let cookies
cool on the sheet for about 5 minutes, or until firm enough to move. Transfer them
to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3
months.
While you’re waiting for the cookie dough
to chill, pop on the kettle or turn on the coffee pot and settle into your
favorite chair with one of my books. May I suggest a nostalgic visit to mysterious Fairy Falls or perhaps go back in time with The Last Timekeepers? Just remember to keep some
cookies for yourself. After all, you deserve a break from the craziness of the
world.
