Chocolate Chip Oatmeal Rasin Cookies

I was candid about my recipe testing process in one of my videos and it took me a few tries to get these down. I made some minor tweaks that made a major difference in the outcome and helped me deliver the absolute most PERFECT cookie. I had discussed in a previous video the differences between using baking soda and baking powder. For the final product of this recipe, I decided to scrap the baking soda and just go full send with the baking powder. I also added chocolate chips for some extra flavor. I hope you enjoy the recipe & please let me know how it comes out for you!

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Ingredients:

• 1 cup all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 cup unsalted butter, softened

• 1 large egg

• Pinch of salt

• vanilla extract

• 1/2 tsp cinnamon

• 1/2 tsp baking powder

• 1 cup rolled oats

• 1/2 cup raisins

• 1/2 cup chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined and creamy.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and baking powder. Gradually add this to the butter mixture, mixing until just combined.

5. Fold in Oats, Raisins, and Chocolate Chips: Gently fold in the rolled oats, raisins, and chocolate chips using a spatula.

6. Chill the Dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and refrigerate for 30 minutes.

7. Bake: Bake for 12-15 minutes, or until the edges are lightly golden (baking time may vary based on cookie size and your oven).

8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!