I wanted to be okay with just the raisins and oats . . . .
but I really wasn’t.
I soaked the raisins and started gathering the other ingredients. As I moved around the kitchen, I tried to stop thinking about it and move on . . . . but I couldn’t.
I just wanted to warm up the oven and stay home . . . .
but I didn’t.
An then there I was at the market, in the check out line, with a bag of chocolate chips.
I just couldn’t get comfortable with the idea of making these cookies with out a bit of chocolate (or many bits).
I had to do it. And they were perfect.
(Obviously I highly recommend adding the chocolate, but if for some crazy reason you have an aversion to that, they will still be delicious!)
Enjoy!
Oatmeal Raisin (Chocolate Chip) Cookie Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Makes about 3 dozen cookies
Ingredients
- 1½ cups raisins
- 1 cup water
- 1 cup unsalted butter softened to room temperature
- 2 tablespoons vegetable oil
- 1 cup dark brown sugar
- 1 tablespoon vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1¾ teaspoon sea salt
- 1 teaspoon baking soda
- 1½ cups oats
- 1 cup mini semisweet chocolate chips
Instructions
-
Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper.
-
Place the raisins in a small bowl and pour the water in a small pot on the stove. Bring it to a boil and then immediately pour it over the raisins. Let them sit for 20 minutes and then drain them.
-
While the raisins are soaking, in a large bowl, mix the softened butter with the oil, sugar and vanilla.
-
Add the eggs and mix until it's as smooth as possible.
-
In another bowl, gently combine the flour, cinnamon, salt and baking soda. Once it's evenly mixed, add it to the wet ingredients. Now stir just until you no longer see any flour. (Be careful not to mix past this point.)
-
Fold in the soaked, drained raisins, oats and chocolate chips.
-
About 1 to 2 tablespoons each, drop the batter onto the parchment-lined baking sheets, with at least 2-inches between them.
-
Bake in the preheated 375 degree F oven until they appear almost solid and the edges are becoming golden, 8 to10 minutes.
-
Let them cool on the baking sheet for a couple of minutes and then transfer them carefully to a cooling rack. Repeat until you've used all of the batter.
-
Ready!
Christina says
Bah hahahaha ha ha HAH!! We are too much alike! I’ve done this same thing, or maybe made a part of the batch without chocolate for my dad (who is very strange in saying that raisins are BETTER than chocolate!) and the rest with chocolate for non-crazy part of the family! 🙂 They look gorgeous, Valentina! Again…why are you not my neighbor?
valentina says
And why are you not MY neighbor?? We could trade our creations everyday! 🙂
sippitysup says
You gotta do what you gotta do. You just gotta. GREG
valentina says
Yes, you gotta. 😉
Deb says
I always find inspiration at the grocery store too! And chocolate chips belong in cookies, don’t they? What a scrumptious adventure, the Oatmeal Raisin Chocolate Chip cookies are fab!
valentina says
Thanks so much, Deb!
Bev says
These look delicious – do you think they would work with a gluten free all purpose flour?
valentina says
Hi Bev, I do think they would work, but they will likely be a flatter cookie. When you switch to the GF flour, I’d also add 1 teaspoon of xanthan gum. I will try this soon to see exactly how it turns out and report back. 🙂
Coco says
Chocolate is always welcome at my house.
These look devilishly good, V. I was looking for something to bake for
celebrating my hubby’s finishing a big enduro mtn bike race this Sat.
Now I have a plan! xoxo
valentina says
Hope your hubby loves them! Thank you! 🙂
David says
Okay, Mark would definitely eat the chocolate in these! And he LOVES oatmeal cookies… xo
valentina says
Success!