Recipe by JanetB-KY
This is a good all purpose oatmeal cookie recipe with the added benefit of that chocolate fix when you need it :) . It's not a large yield recipe, but doubles easily.
Top Review by Crocheting Mama
I made this as dictated except no raisins, and added nuts. I baked until golden and moist (about 11-12 min), I waited until they cooled and they weren't done. So, I had to put them back in the oven, and then they came out flat and crispy. Not sure if it was bake time or what, but these didn't turn out as chewy. Good flavor, it seemed like it wasn't an oatmeal dough like most oatmeal cookies, the oatmeal was more like a filler like the choc chips, etc. I could have used more dough around the chocolate.
- 8 tablespoons unsalted butter, softened (no substitutes)
- 3⁄4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup rolled oats (not instant)
- 1 cup chocolate chips
- 1 cup raisins (I use Raisinets to increase the chocolate fix idea in this recipe)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Beat the butter and sugar until mixed, then beat in the egg and the vanilla; continue to beat until smooth.
- Stir in flour, baking soda, cinnamon and salt.
- Stir in oatmeal, chips, and raisins.
- Drop by tablespoons onto lightly greased cookie sheets; use a fork to flatten cookies slightly.
- Bake about ten minutes, until golden and still moist.
- Cool on pans for one minute, then transfer to a rack to finish cooling.