Cookie recipe: Oatmeal (chocolate chip/raisin) cookies

This recipe is based on the Joy of Cooking Quick Oatmeal Cookies recipe (1st edition), but modified to make chewier cookies. Cookies

  1. Preheat oven to 350°F.
  2. Cream in a bowl:
    • 1 cup butter
    • 1 cup white sugar
    • 1 cup packed brown sugar
  3. Beat in another bowl, then combine with butter mixture until thoroughly mixed:
    • 2 eggs
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 4 tablespoons milk
  4. Whisk in another bowl and gradually add to wet mixture:
    • 2 cups unsifted all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
  • Gradually add two cups of rolled oats while mixing. Mix until everything is moistened. Batter doesn’t need to be smooth.
  • 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