I am here to tell you, I for one, do not like raisins. I don’t like raisins in my snack mix, don’t put them in my salad, don’t coat them with chocolate, and don’t put them in my cookies. Plain and simple. So, needless to say this, my friends, is an Oatmeal Chocolate Chip Cookie sans the raisins. And it’s delicious.
It’s chewy with a hint of cinnamon and it’s our girl Erin’s favorite cookie!
My suggestion? Sprinkle some sea salt over the top of these beautiful cookies, just enough to give you a sweet and salty combo. It’ll change your world!
I found this recipe from the Windy City Dinner Fairy, original is HERE.
Oatmeal Chocolate Chip Cookies
1/2 cup unsalted butter, softened
2/3 cup light brown sugar
1/8 cup white sugar
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 1/2 cup quick cooking oats
1 cup chocolate chips
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.