The cafeteria at my college dorm had a killer dessert counter. Even for ice cream sundae day, they had mounds of my favorite candy bar of all time–Goldenberg Peanut Chews–as a topping choice along with true blue hot fudge and a whole host of other unhealthy but tasty goodies. One “everything but the kitchen sink” mega cookie appeared only a handful of times a year. It was not only about four inches across and 1/2 an inch thick–it was still soft and chewy (sorry, fans of the cakey cookie). I don’t know who made it or what it contained exactly, but I knew that it must have had a whole heck of a lot packed in it, and I made it my life-long quest to figure it out. Here I am, many years later, and still continuing on my quest. I’ve gotten this far though:
the oatmeal raisin chocolate chip cookie.
Not an earth shattering cookie, nor a mega cookie, nor a new cookie invention. It’s still a winner, especially for events involving a mix of kids and adults–it’s just a notch fancier than the plain old chocolate chip cookie. It is packed full of raisins and chocolate chips for those of us who crave the additions over the cookie itself. And it’s a soft, chewy cookie. To protect those who aren’t too fond of raisins, this recipe can be made so that it results in two different cookies.
Add in only the chocolate chips, and then use only half of this cookie dough to bake cookies.
While those are baking, add in a cup of raisins to the remainder of the cookie dough to make the full, chocolate chip/raisin combination.
The opposite could work for those who aren’t chocoholics. I’ll continue on my quest to recreate the “everything but the kitchen sink mega cookie.” Meanwhile, here goes a pretty good sidekick.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
Cookies
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- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsalted butter, softened (2 sticks or 8 ounces)
- 1 cup firmly packed brown sugar (light or dark)
- 3/4 cups granulated sugar
- 2 large eggs (room temperature)
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 1/2 cups uncooked oats (not steel-cut or quick cooking)
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups raisins
Ingredients
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|
- Preheat oven to 375⁰F.
- Mix together flour, baking soda, salt, and cinnamon. Set aside.
- With an electric mixer, cream butter and sugars until light and fluffy.
- Add in eggs, one at a time, until combined well. Beat in milk and vanilla.
- Gradually mix in flour mixture, then on low speed, add in oats, chocolate chips and raisins. Mix until just combined.
- Drop by rounded tablespoons onto cookie sheets (lightly greased), about 12 per cookie sheet, leaving about 2 inches in between cookies.
- In batches, bake 10-11 minutes or until very lightly golden brown, being careful not to over bake.
- Remove cookies from pans onto a wire rack to cool.
It is recommended to grease pans or line with parchment paper or silicone mat.
