A perfect oatmeal cookie with a soft, chewy middle and a crisp golden brown bottom and edges. For the raisin haters out there, I added chocolate chips, but feel free to substitute raisins if you think a perfect oatmeal cookie should have raisins.
I recently attended a wonderful tasting dinner at the new Brass Tag restaurant at Deer Valley Resort. We started the meal with one of my favorites of the night, their popular Oven Fired Chimichurri Chips with Gold Creek cheddar, gruyère, bacon, and ended the meal with a fun chocolate chip skillet cookie.
While we were nibbling on the cookie, the conversation turned to our favorite cookie, and someone mentioned oatmeal raisin cookies. Two out of six of us sitting at the table said how much they disliked oatmeal raisin cookies. Someone even said they felt cheated when they bit in to a cookie and instead of the chocolate chips they were expecting there were raisins.
Personally, I love oatmeal raisin cookies. The texture of the oatmeal is a great addition to a cookie and the raisins just add a little extra sweetness and texture. However, there’s no reason for you raisin haters out there to miss out on the wonderful chewy texture that oatmeal gives the cookies, so in this recipe, I just added chocolate chips instead.
The secret to perfect oatmeal cookies is chilling the dough for 30 minutes before you bake the cookies; you’ll get a taller, prettier, softer cookie. However, if you’re in a hurry to get your cookie fix, chilling the dough isn’t absolutely necessary. Decrease the baking time a few minutes if your dough isn’t chilled.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups old fashioned oats
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350°F.
In a small bowl, mix together flour, baking soda, and salt. Set aside.
In a large mixing bowl, mix the butter and brown sugar on medium speed until smooth and creamy. Reduce the mixer speed to low and beat in the eggs one at a time mix until well blended. Mix in the vanilla.
Add the dry ingredients and mix just until blended. Stir in the oats and chocolate chips. Cover and refrigerate dough for 30 minutes.
Using two spoons or a small cookie scoop, drop by rounded spoonfuls on to cookie sheets. Bake 12 to 14 minutes, until edges are set but the center is still soft.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
If your dough isn't chilled, your baked time will be reduced to 10 to 12 minutes.
More cookie recipes you might like:
Chocolate Chip Coconut Oatmeal Bar, Barbara Bakes
Oatmeal Raisinet Cookies, Barbara Bakes
Loaded Oatmeal Cookies, Sally’s Baking Addiction
Monster Pretzel Cookies, The BakerMama
Oatmeal Chocolate Chunk Cookies, Completely Delicious