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Recipe: Awesome Oatmeal Chocolate Chip Cookies
Similar Categories: Awesome, Oatmeal, Chocolate, Chip, Cookies
AWESOME OATMEAL CHOCOLATE CHIP COOKIES
1 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 T. unsalted butter, softened
1/2 C. dark brown sugar, firmly packed
1/2 C. granulated sugar
1 large egg, at room temperature
2 tsp. vanilla extract
2 1/2 C. rolled oats
3/4 C. raisins
3/4 C. chocolate chips
Preheat the oven to 375°F. Lightly butter two baking sheets.
In a large bowl, stir together the flour, baking powder, and salt.
In the bowl of an electric mixer set on medium-high speed, cream the butter
and sugars together until light and fluffy. Add the egg and mix until
combined.
Stir in the vanilla extract. With the mixer on low speed or using a wooden
spoon, gradually add the flour until combined. Stir in the oats. Divide the
batter in half. Stir the raisins into one half and the chocolate chips into
the other. Drop the dough by rounded tablespoonfuls onto the baking
sheets. Leave about 3 inches between each one for spreading. Flatten each
cookie slightly with the back of the spoon. Bake 1 or 2 baking sheets at a
time
for 10 to 13 minutes. Check for doneness after 10 minutes. The cookies are
done when they are lightly browned around the edges. Remove the baking
sheets
to a wire rack and let the cookies cool for about 2 minutes. Using a metal
spatula, remove the cookies to wire racks to cool completely.
Store in an airtight container. These cookies can be wrapped in plastic wrap
and foil and frozen for up to one month. Thaw at room temperature.
1 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 T. unsalted butter, softened
1/2 C. dark brown sugar, firmly packed
1/2 C. granulated sugar
1 large egg, at room temperature
2 tsp. vanilla extract
2 1/2 C. rolled oats
3/4 C. raisins
3/4 C. chocolate chips
Preheat the oven to 375°F. Lightly butter two baking sheets.
In a large bowl, stir together the flour, baking powder, and salt.
In the bowl of an electric mixer set on medium-high speed, cream the butter
and sugars together until light and fluffy. Add the egg and mix until
combined.
Stir in the vanilla extract. With the mixer on low speed or using a wooden
spoon, gradually add the flour until combined. Stir in the oats. Divide the
batter in half. Stir the raisins into one half and the chocolate chips into
the other. Drop the dough by rounded tablespoonfuls onto the baking
sheets. Leave about 3 inches between each one for spreading. Flatten each
cookie slightly with the back of the spoon. Bake 1 or 2 baking sheets at a
time
for 10 to 13 minutes. Check for doneness after 10 minutes. The cookies are
done when they are lightly browned around the edges. Remove the baking
sheets
to a wire rack and let the cookies cool for about 2 minutes. Using a metal
spatula, remove the cookies to wire racks to cool completely.
Store in an airtight container. These cookies can be wrapped in plastic wrap
and foil and frozen for up to one month. Thaw at room temperature.
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