Amy Oh's Very Best Cookies
Submitted by dode
Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.
YIELD
3 dozenPREP
20 minCOOK
10 minREADY
30 minThese are the cookies that prove you can have chocolate and raisins in the same bite without starting a flavor war.
Creamed butter and both brown and white sugars get mixed with egg and vanilla, then folded with flour, oats, baking soda, and salt. Golden raisins bring a subtle sweetness that plays nicely with semi-sweet chocolate chips, and the oats give everything a hearty, satisfying chew. Drop them onto baking sheets and bake just until the edges turn golden while the centers stay soft.
They’re the kind of cookies that disappear fast from the cooling rack, perfect for lunchboxes or late-night snacking.
Kitchen Tips
- Use old-fashioned oats for the best texture; quick oats can make them too soft
- Pack brown sugar firmly for accurate measurement and proper sweetness
- Don’t overbake or they’ll be dry; pull them when edges are golden but centers look slightly underdone
- Cool on the pan for 2 minutes before transferring so they firm up without breaking
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a bowl whisk together flour, baking soda, and salt.
In a large bowl with an electric mixer beat together butter, brown sugar, and granulated sugar until light and fluffy and beat in egg and vanilla until combined well.
Gradually beat in flour mixture and oats until combined well.
Stir in raisins and chocolate chips.
Drop dough by rounded tablespoons about 2 inches apart onto ungreased baking sheets and bake in middle of oven until golden, about 11 minutes.
With a spatula transfer cookies to racks to cool.
Comments
