These bite-sized oatmeal raisin chocolate chip cookies and soft and chewy. I made mine extra small so you can eat more than one at a time. Feel free to make them bigger for your tastes!
Right now, I feel like we’re on an episode of some unnamed reality show, but without the hefty paycheck. So far, the three of us are surviving OK. We’ve practiced social distancing and are definitely starting to get on each other’s nerves. Our governor mandated that all of the schools in the state to remain closed through the rest of the academic year. That’s through JUNE.
On top of that, the Governor also mandated that all recreation facilities remain closed through April 23. For me, that means no skating. In the meantime, I’ve been trying participating in online stretch classes with a skating coach on YouTube. The video series she’s sharing are relevant to specific elements on the ice.
My husband has been trying to go to the golf course (walking it, since carts are no longer allowed at the moment). He’s maintaining his distance from others, and the golf managers even told golfers not to touch the flags. Sadly, my husband has not been able to swim at all.
Since we’re cooped up inside the house during the day, except during a brief moment outdoors over lunch, I needed to bake some comfort food. That’s where these oatmeal raisin chocolate chip cookies came in. Because Addie complained that she didn’t like oatmeal raisin cookies, I threw in a whole bunch (a cup or more) of chocolate chips. After these came out of the oven, she happily ate them.
We’ve been enjoying these little bite-sized snacks throughout the day and evening. And since they are so small, we don’t feel too guilty if we have more than one in a day.
My husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5 (she said the cookies were too small)
My rating: 4 out of 5
Oatmeal raisin chocolate chip cookies
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups old fashioned oats
- 1 cup raisins
- 1 cup chocolate chips
- In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter with the sugars on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix well.
- Turn the mixer down to low and slow add in the dry ingredients. Then add in the oats, raisins and chocolate chips. Cover the bowl and place in the refrigerator to chill for at least an hour.
- Preheat your oven to 350°F. Generously grease or line two baking sheets with parchment paper or silicone mats and set aside.
- Using a medium cookie scoop or two spoons, scoop out portions of dough that are about golf ball sized. Place on your prepared baking sheet and press down on the ball of dough very gently. Repeat with the remaining dough. Make sure you leave about 2 or 3 inches of space between each ball of dough.
- Bake in your preheated oven for 10-12 minutes or until the edges are set. Allow the cookies to cool slightly before transferring to a wire rack to cool completely.