Oatmeal Milk Chocolate Cookies
I love how large the Quaker Oat containers are. If you think about it, and are like me and love how much you can produce from your kitchen without many trips to the store, oatmeal is a great thing to have on hand. I clipped this recipe out awhile ago and had and it the other night. It's your basic oatmeal raisin cookie recipe, but I added milk chocolate chips. I was concerned this might make them too sweet, but they were just fine. They didn't hold together that well, and so, I might just still be on the hunt for the perfect oatmeal raisin cookie...
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.