My family loves these soft, chewy cookies with crisp edges. Oatmeal adds some health to this variation on the classic Toll House. The cranberry-raisin variation is devoured even more quickly in our house than the chocolate chip.
- 2 sticks (1 cup) butter, softened at room temperature
- 1 1/3 c brown sugar
- 1/3 c granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt (coarse salt is nice)
- 3 cups oats (regular or quick cook)
- 2 1/4 c chocolate chips OR 1 1/2 cups dried cranberries and 3/4 cup golden raisins OR 2 1/4 cups of any combination you like
- Preheat oven to 350 degrees F.
- In medium bowl, mix flour, baking soda, baking powder and salt.
- If desired, chop oatmeal in food processor to desired texture. Whole rolled oats will give traditional oatmeal cookie appearance; roughly chopped oats will give a more subtle texture; finely blended oatmeal will give chewiness without an noticeable oatmeal appearance.
- In large bowl, cream butter and sugars until light and fluffy.
- Add eggs and vanilla, mix well.
- Add flour mixture, 1/3 at a time, mixing well after each addition.
- Add oats, mix well.
- Add chocolate chips or dried fruit. Fold in.
- Drop by spoonfuls onto ungreased baking sheet using tablespoon or medium cookie scoop.
- Bake for 12 minutes, or until edges just start to brown. If baking two sheets at a time, switch racks halfway through for even baking.
Makes approximately 72 small cookies, or 42 medium cookies.
Here’s a link back to the post and pictures: Oatmeal chocolate chip (or cranberry-raisin) cookies.