I’m pretty sure I’ve discussed this before but it is worth repeating: there is nothing worse than biting into what you think is a chocolate chip cookie only to discover they’re RAISINS instead. It’s such a horrendous surprise. You think your bite it going to be full of bursts of slightly gooey chocolate gems but instead you’re left with wrinkly, shriveled, sticky, bland bites of awfulness. Can you tell I’m not a fan of raisins? I can do chocolate covered or maybe even yogurt covered raisins but I’d just rather not eat them generally. I don’t see the attraction. I’m not a huge fan of dried fruit to begin with but raisins are certainly my least favorite. Why choose raisins when you can have chocolate chips??
Are there any foods out there that you get really upset when you realize you’ve been duped into eating? As a kid I used to get mad when I would discover that I was eating something that contained olives. Now I don’t really mind olives. The only other thing I really dislike in my food is raw celery. I don’t know why but I am repulsed by the smell, taste, and texture of raw celery. Let’s just say I will never be caught dead eating ants on a log…
Taste: Sweet with a hint of cinnamon and loads of chocolate chips. Chocolate chips > raisins.
Texture: Thick, chewy, soft, crisp at the edges, and a little chunky.
Ease: Super easy.
Appearance: Don’t ya just want to take a big bite out of one?
Pros: No raisins!! Weeeee.
Would I make this again? I’ve made these twice already.
Oatmeal Chocolate Chip Cookies
Yield: About 24 cookies
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Use a rubber spatula to stir in the oats and chocolate chips.
Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.
Recipe by Tessa of Handle the Heat