Sometimes you just need a cookie. The kind that brings back childhood. Not too fussy. Not too difficult to make. And universally loved. These are those kind of cookies.
Chocolate Chip Oatmeal Raisin Cookies came about one night when I wanted just that–youth recaptured–and yet, slightly altered. Elevated? Maybe. Enhanced? Definitely. I wanted chocolate and raisins and a little bit of oatmeal for texture. I wanted salty and sweet combined, balancing each other out. I wanted something that was initially crunchy on the outside and then gave way to a delightful chewiness inside. I wanted a cookie that would taste great days later when I rediscovered the few I stashed out of the kids’ sight. And that’s exactly what I managed to create.
My taste testers agree: these cookies really hit the spot! (They also worked out nicely in helping me bring treats to 3 different events by yielding 4 dozen–woohoo!) Whip up a batch tonight and feel like a kid again!
Not all kids get to have the fun we did, though. During the month of September, OXO will donate $100 to Cookies for Kids Cancer for each blog post dedicated to this campaign. They also sent me a cookie baking kit, including measuring cups, measuring spoons, an egg separator, and a cookie spatula, to help me on my cookie baking way, but I would have written the post for the donation alone. I’m pretty proud to be a part of this campaign!
You can Bake a Difference, too! OXO has placed nifty green stickers on some of their baking tools. For every specially marked item purchased, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)
I know which recipe you can start with…
- ¾ cup (12 Tablespoons) unsalted butter, softened
- ¼ cup organic coconut oil
- 1 cup organic sugar
- 1 cup light brown sugar, lightly packed
- 2 large cage free eggs, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups white whole wheat flour
- ½ Tablespoon (1½ teaspoons) baking powder
- ½ Tablespoon (1½ teaspoons) Himalayan pink salt (yeah, it’s a lot, but it’s for the salty-sweet combo; you can also use a flaky sea salt)
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 2 cups raisins
- 1 12-ounce package semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, coconut oil, and sugars until light and fluffy, 3-5 minutes.
- Beat in the eggs one at a time, fully incorporating the first before adding the second.
- Stir in the vanilla extract.
- In a medium bowl, whisk together the white whole wheat flour, baking powder, salt, and ground cinnamon.
- Gradually beat in the flour mixture.
- Remove bowl from mixer and stir in the oats, raisins, and chocolate chips.
- Portion out dough with a #40 cookie scoop, 6 on a sheet at a time to allow room for spreading. Flatten slightly before baking.
- Bake for 12-14 minutes, or until the edges are lightly browned.
- Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.
*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
Disclosure: OXO sent me an #OXOGoodCookie baking kit for participating in this campaign. All views and photos remain my own.