Chewy Chocolate Chip Oatmeal Cookies.
Let’s talk about raisins.
I know. Gross. I can barely even think of a raisin without cringing.
I’m just not into them. I can’t chew something that is labeled plump and shriveled at the same time. I like the words plump and shriveled to pertain to warm, cuddly and loving grandmas who knit blankets and scarves and drink hot cocoa. Not my food.
Sometimes I accidentally eat a raisin when I shovel handfuls of salty trail mix into my mouth. Other times I accidentally eat a raisin when I’m picking every single chocolate chip out of a bag of trail mix. Occasionally I bite into a warm, gooey cookie expecting to find a melted chocolate chip ribbon, only to discover… a raisin. Then I cry. Ew.
Sometimes I can snack on one or two raisins, but I’m really just… judging them.
Luckily… these cookies have nothing to do with raisins. Lovely, right?
Instead of raisins, I stuffed thick oatmeal cookies with a boatload of chocolate chips. Large and in charge cookies. I underbaked them slightly, resulting in a super chewy and gooey cookie with the perfect chocolate ribbons I crave. Then I ate them. Almost all of them. They complete me.
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/4 cups chocolate chips
- optional: 1- 2 tablespoons milk if dough is crumbly
- Preheat oven to 375.
- Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
- Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.
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I appreciate you so much!
I hope you like oats in your cookies. Oats make cookies sooooo healthy! [/donotprint]
These were a hit…Santa enjoyed them 🎅
These were awesome, exactly what I wanted, a little crisp on the outside and soft and chewy on the inside. I only used about half the cinnamon, I didn’t chill them or squish them before baking and they turned out wonderful too!
I’ve been looking for a smaller batch recipe without 3 cups of oats since I just have 1 left! Can’t wait to try these–I typically bake from a box so I’ll report back.
Me too! So glad I found this one!
very sticky, though i really liked it!
Awesome oatmeal cookies! I didn’t chill the dough. Flattened them after they were baked. Added 1/2 teaspoon of nutmeg, 1/4 cup of broken walnuts and a small amount of dried cranberries. No kiddin’, the best oatmeal cookie I’ve ever eaten. Thanks for the recipe….
Love these! It’s a nice small recipe, enough for just me and my husband. I split it in half at the end and do half chocolate for me and raisins for him. This is a wonderful recipe. Thank you!
This is honestly the best recipe I have tried so far! Thank you for sharing! They’re perfectly chewy.
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The cinnamon made these cookies taste awful. Such a waste! We threw the cookies in the garbage.
I am glad I read your comment first because I absolutely hate cinnamon and was afraid it would make me hate the batch. So I’m going to just omit the cinnamon. Does anyone know a replacement for cinnamon?
The trick to making the best Oatmeal Raisin cookies for raisin haters is to use Craisins instead of raisins. Also White chocolate and walnuts. Omg.. So good!!!
Excellent. Moist and crispy around edges and the right amount of gooey on the inside. I left the cinnamon out since I felt that would not work in a chocolate chip cookie. My cookie monster husband loved them.