When my husband brought home 5 pounds of raisins, I did what any reasonable person would do with that ridiculous amount of raisins… make oatmeal raisin cookies! Oatmeal raisin, chocolate chip, M&M, chocolate walnut, chocolate candy bar… these are some delicious cookies that you can make with this versatile dark cookie base. I like my cookies with a fluffy cake like perimeter, soft and chewy in the middle, a slight crisp along the rim, and one that doesn’t give you sugar shock. After MANY batches of adjusting ingredients, we’ve created the perfect cookie recipe!
- 1 cup unsalted butter, softened
- ¼ cup white sugar
- 1 ½ cups packed brown sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all purpose flour
- 2 cups (or your heart’s content) of filling such as oatmeal & raisins, chocolate chips, chocolate chips & walnuts, or even chopped chocolate candy bars, etc.
- Preheat oven to 350 degrees F.
- Using a mixer, cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in vanilla.
- Add baking soda, salt, and flour to the batter. Mix well.
- Fold in filling ingredient(s).
- Roll dough into 1 ½ inch balls and place on a cookie sheet about 1 inch apart. You do not need to spray your cookie sheet. If you prefer flatter cookies, slightly depress the dough ball with your palm (but be sure to cook a few minutes less as they will cook faster than if they are left as a ball).
- Bake for about 14-16 minutes in the preheated oven, or until edges are nicely brown and cookie is cooked to your preference.
- Take cookie sheet out of the oven and allow for them to sit on the sheet for 5 minutes before transferring to a cooling rack.