This recipe is based on the Joy of Cooking Quick Oatmeal Cookies recipe (1st edition), but modified to make chewier cookies.
- Preheat oven to 350°F.
- Cream in a bowl:
- 1 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- Beat in another bowl, then combine with butter mixture until thoroughly mixed:
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 tablespoons milk
- Whisk in another bowl and gradually add to wet mixture:
- 2 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Use a teaspoon to drop cookies on a silicone-lined or greased-and-floured cookie sheet, two inches apart. Bake for 10-12 minutes.
I usually make raisin and chocolate chip cookies from the same batch of dough, because J- doesn’t like chocolate and I don’t like raisins. (I bear a grudge towards raisins because raisin cookies often masquerade as chocolate chip ones. Disappointing!). Instead of mixing the raisins or chocolate chips into the cookie dough, I press raisins or chocolate chips into the cookies by hand. I usually make the raisin cookies first, since they’re not as popular as the chocolate chip ones. After I finish adding all the raisins, I can then manually add chocolate chips to each cookie, or dump chocolate chips into the cookie dough and mix it some more.
Cookie photo © 2008 Pink Sherbet Photography Creative Commons Attribution License