Oatmeal Heaven

Oatmeal Raisin/Chocolate Chip cookies

Oatmeal Raisin/Chocolate Chip cookies

My favorite kind of baked goods are without a doubt cookies. I'll take a good chocolate chip cookie over a cupcake or macaroon or cronut or whatever the next new dessert craze is, any day. With that being said, I'm always on the hunt for the "perfect" cookie recipe for the classics like oatmeal raisin, chocolate chip, peanut butter, etc. 

These are by far the simplest and most perfect oatmeal cookies I have made in a while. So if you or someone you love likes oatmeal raisin or oatmeal chocolate chip cookies, give these a shot.

- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 tsp. vanilla
- 3 cups old-fashioned oats
- 1.5 cups of raisins or chocolate chips
**I love oatmeal chocolate chip, but my mama loves oatmeal raisin so I usually split the dough after stirring in the oats and add chocolate chips to one batch and raisins to the other. I'm a people-pleaser, what can I say?**

  1. Preheat oven to 350 degrees F.
  2. Whisk together dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment, cream together softened butter and both sugars. Add eggs and vanilla; beat until fluffy and color lightens.
    **If you don't have a standing mixer, you can use a hand mixer.** 
  4. Add the dry mixture to the standing mixer in two batches. Mix until flour is incorporated.
  5. Remove the bowl from the mixer and stir in oats with a wooden spoon. 
    **This is where I split my dough in two halves so I can add chocolate chips to one and raisins to the other.**
  6. Stir in raisins or chocolate chips.
  7. Using an ice cream scoop with a release lever, drop spoonfuls of dough (about 2 tbsp. per cookie) 2-in. apart on a cookie sheet.
  8. Bake for about 12 minutes or until golden brown. Let cool about 5 minutes before transferring to a cooling rack.

The texture we're going for is crispy edges and a soft, chewy middle. If you'd like them a little crispier, leave 'em in the oven a minute or two longer.