Vanishing Oatmeal Raisin Chocolate Chip Cookies

"You must taste them for yourself. They're such a delight!"
 
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photo by nanettepacelli photo by nanettepacelli
photo by nanettepacelli
photo by nanettepacelli photo by nanettepacelli
photo by maria.mateo123 photo by maria.mateo123
photo by maria.mateo123 photo by maria.mateo123
photo by WiGal photo by WiGal
Ready In:
20mins
Ingredients:
12
Yields:
36-48 cookies
Serves:
18-24
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ingredients

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directions

  • Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; Beat well. Add combined flour, baking soda, cinnemon and salt; mix well. Stir in oats and raisins, mix well. Add chocolate chips and mix together. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. (About 3-4 dozen, depending on size of cookies).
  • Nutritional Score per serving (1 cookie):

  • 115 calories.
  • 4.3 grams fat / 1 gram saturated fat.
  • 2.5 grams fiber.

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Reviews

  1. Substitute Coconut Oil for butter using 3/4 coconut oil and 1/4 cup of butter. Next substitute the sugar for one cup of "Stevia in the Raw" - mix batter and add enough honey to make the batter bind together. Grease a 9x13 pan with coconut oil and pat down the batter so its level. Bake 20 minutes at 350 F. Cool the bars for 15 minutes then cut into small servings.
     
  2. Thank you, xRosebuddx! This is a lovely recipe and it came together just as I hoped it would. It's really easy to make and you will usually have ALL of the ingredients on hand, which is always nice. I baked 2+ dozen on my Wilton baking sheets and a dozen on my Farberware insulated cookie sheet. I found that 11 minutes on my Wiltons worked best. I let sit for a few minutes before transferring to cooling racks. The result is a slight crisp to the bottoms with a soft but chewy texture. That's my favorite cookie texture, not cakey. Next time I might add chunkier chocolate or shredded chocolate. This recipe will make a good base if you want to play around with ingredients, like maybe adding some desiccated coconut or chopped walnuts. I added a bit more salt because I like a slightly salty cookie. Now I'm writing this review to keep my hands busy because true to their name, these cookies are vanishing. :-)
     
  3. WOW - these were the best oatmeal-raisin-choc-chip cookies I've ever had! Made them with gluten free oats and gluten free flour, and they turned out like a dream. Crisp on the outside, soft on the inside, with an incredible flavour. Thanks so much for posting!<br/>Made for New Kids On The Block Game.
     
  4. They look awesome!
     
    • Review photo by nanettepacelli
  5. Used Dawn-Lee's suggestion using the EV Coconut Oil, also used coconut flour (much healthier) in lieu of the white flour, lots of room for flexibility, baking now and the house smells enviable! Cheers and thanks!
     
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Tweaks

  1. Substitute Coconut Oil for butter using 3/4 coconut oil and 1/4 cup of butter. Next substitute the sugar for one cup of "Stevia in the Raw" - mix batter and add enough honey to make the batter bind together. Grease a 9x13 pan with coconut oil and pat down the batter so its level. Bake 20 minutes at 350 F. Cool the bars for 15 minutes then cut into small servings.
     

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