Let’s talk about raisins.
I know — gross. I can barely think of a raisin without cringing. I’m just not into them; I don’t like the idea of something called both plump and shriveled. Those words belong to warm, cuddly grandmas who knit blankets and drink hot cocoa, not my food.
Sometimes I accidentally eat a raisin when I shovel handfuls of salty trail mix into my mouth. Other times I pick every chocolate chip out of a bag of trail mix and still end up with a stray raisin. Occasionally I bite into a warm, gooey cookie expecting a melted chocolate ribbon and instead discover… a raisin. Then I cry. Ew.
Sometimes I can snack on one or two raisins, but mostly I’m just judging them.
Luckily, these cookies have nothing to do with raisins. Lovely, right?
Instead of raisins, I filled thick oatmeal cookies with a generous amount of chocolate chips. Big, bold cookies that I underbaked slightly so they stay super chewy and gooey with perfect ribbons of melted chocolate. I ate almost all of them. They’re that good.
Chewy Chocolate Chip Oatmeal Cookies
15 to 20 cookies
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Ingredients
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/4 cups chocolate chips
- Optional: 1–2 tablespoons milk, if dough is crumbly
Instructions
- Preheat oven to 375°F.
- Beat butter and sugars with an electric mixer until smooth. Add the egg and vanilla and mix until combined, about 2 minutes. With the mixer on medium speed, stir in flour, baking powder, salt, and cinnamon. Beat in the oats. If the dough is crumbly, add 1 tablespoon milk at a time until it comes together. Fold in the chocolate chips. Refrigerate the dough for 30 minutes.
- Remove the dough from the fridge and roll into large 1 1/2-inch balls. Place on a baking sheet about 2 inches apart and lightly press each ball to flatten slightly. Bake at 375°F for 9–11 minutes, until the edges are set and centers are still soft. Let cool briefly on the baking sheet before transferring to a wire rack.
Did you make this recipe?
I appreciate you so much!
I hope you like oats in your cookies — oats make cookies feel like a tiny bit healthier, while still being completely indulgent.