Oatmeal, Raisin, and Chocolate Chip Cookies
Quite simply the best combination of everything you want in a cookie. The best I have ever made or even tasted!
Quite simply the best combination of everything you want in a cookie. The best I have ever made or even tasted!
- Carbohydrate 35.01329225 g
- Cholesterol 45.574 mg
- Fat 11.9752665 g
- Fiber 1.58203753852844 g
- Protein 3.64854925 g
- Saturated Fat 7.08144905 g
- Serving Size 1 1 Serving (61g)
- Sodium 107.7523 mg
- Sugar 33.4312547114716 g
- Trans Fat 0.938817849999999 g
- Calories 256 calories
Step-by-step
- Cream the first 3 ingredients together. Using room temperature butter makes this much easier.
- Add the eggs and vanilla and mix well.
- Add the flour, baking soda and salt and mix well.
- Stir in the oats, chocolate chips and raisins.
- Drop by tablespoons onto a greased cookie sheet.
- Bake at 350º for 10-12 minutes. Do not over bake.
Removing these cookies from the oven exactly at the ten to twelve minute mark prevents the centers from drying out completely. Baking time dictates whether the final product retains a chewy interior or turns entirely crisp. Room temperature butter incorporates efficiently with both sugars during the creaming stage, trapping air bubbles that expand under heat for an even rise.
Balancing rich baked goods requires beverages with contrasting profiles. Pouring a tall glass of cold whole milk cuts through the dense fat content provided by the butter and chocolate chips. Alternatively, a hot black coffee featuring bright, citrusy notes offers bitterness that balances out the heavy concentration of brown and granulated sugars. For an autumnal gathering, serve these alongside sharp aged cheddar slices, which create a savory counterpoint to the sweet dried fruit.
Selecting mix-ins significantly alters the moisture balance in baked dough. Plump raisins preserved in canisters retain high moisture levels, which keeps pockets of the cookie soft. Switching to freshly dried fruit introduces less hydration and concentrates natural sugars, yielding a denser chew. Rolled oats absorb varying amounts of liquid depending on their age, making visual inspection of the dough consistency more reliable than strict adherence to flour measurements.
