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 had to do it. And they were perfect.
- 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
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.