- Let me ask you a question if I may. How do you typically decide what kind of cookie you will bake? Craving.....go-to.....newbie perhaps? Me, well...we all know that I Blog for a living and part of blogging is testing out new recipes, so that I can share them with all of you! However, there are some dishes that are just too damn good to stray from the classic; Chocolate Chip Cookies & Oatmeal Raisin being two of them. Now, I have to tell you that I seriously have not made Oatmeal Raisin in quite some time. However, having a two little kids that are quite obsessed with Chocolate, 9 of our 10 desserts usually include it in some way shape or form. With that said, the outcome of our "LOADED OATMEAL RAISIN-CHOCOLATE CHIP COOKIES" was quite fabulous, if I do say so myself. They reminded me of a good ole' fashioned Chunky Chocolate Bar twisted into a warm cookie. Now, honestly....how can that be bad?
- cup raisins
- 1/4 cup apple sauce
- 1 teaspoon ground cinnamon
- 1 1/2 cup all purpose flour
- 3 cups quick cooking plain oatmeal
- 1/2 cup whole wheat white flour
- 1 cup light butter (2 sticks at room temperature)
- 2 teaspoons vanilla
- 1/2 teaspoon of salt
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 cup mini chocolate chips
- 2 large eggs
0 (Rated by 0 moms)
|PREP TIME||30 Min||READY IN||1 Hr 12 Min|
|COOK TIME||12 Min||SERVINGS||32|
- Pre-heat your oven to 350 Degrees.
- 2.) Cream together sugar and butter (I use an electric mixer or KitchenAid; you can in fact do this by hand with a wooden spoon, but your hand will get really tired!!)
- 3.) Beat in egg one at a time and then add vanilla & apple sauce to mixture.
- 4.) Combine flour with salt, baking powder and cinnamon. Mix with a fork and add in oatmeal followed by chips and raisins.
- 5.) Mix everything all together (don’t over mix, or your cookies will flatten)
- 6.) Wrap up dough tightly in saran warp and place in the fridge for at least 30 minutes to let the dough set.
- 7.) Remove from the fridge and spoon out dough onto two large un-greased cookies sheets. (An ice cream scooper is a great way to get even amounts…I then roll into balls for a smooth, even shape)
- 8.) Bake for 10-12 minutes (I like my cookies really soft, but feel free to bake longer if you prefer a crispier cookie)
- Nic’s Tips – This recipe should make over two dozen cookies!! My recommendation is to freeze half the dough, rolling into cookie sized balls. To do this lie them flat on a cookie sheet in your freezer for a few hours; once they harden, drop them in a ZIPLOCK bag tightly with as much air as possible removed.
- What’s better than having homemade cookies at your disposal whenever you have last minute company or just want to give the kids a treat!! As a matter of fact, I actually prefer the way the cookies taste after the dough has been frozen! (edit)