I have something against raisins. I hate them. Those pruned little bits of fruit (that can be occasionally seen singing and dancing) have zero business in baked goods. I remember a long time ago I went to Camp 18 for lunch one day and my mom suggested we share their bread pudding for dessert. Naturally, I was excited, until I saw that there were raisins running through the dessert.

I ended up abandoning the dessert, leaving my mom to finish off the rest of it. 

Last year during one of the hospitality and homemaking classes I attend, we made “Classic Oatmeal Cookies” and they blew my mind – they were so good. Since I always have all the ingredients on hand-they’ve become my “go-to” cookie to make in a pinch. The original recipe called for currants. I can do currants. I actually like currants.

But I like chocolate better. I’m sorry- I will always be the girl that takes chocolate over fruit any day. #sorrynotsorry

And I will always be the girl that has to have just one more cookie. Especially if they are these cookies. #cookiesforthewin

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The Best Oatmeal Chocolate Chip Cookies

Yield: 18-22

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Soft and chewy, these are the best oatmeal chocolate chip cookies, naturally filled with oats and semi-sweet chocolate chips. This classic cookie is perfection in every bite.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 4 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips

Instructions

1. Pre-heat oven to 350 degrees.
2. Beat butter and sugars together until creamy. Add eggs and vanilla. Beat well.
3. Add combined flour, baking soda, cinnamon, and salt. Mix well. Add oats and chocolate chips. Mix.
4. Drop by spoonfuls onto parchment-line cookie sheets. Bake for 13-14 minutes or until cookies are golden brown. Cool for a minute and move to wire rack.

Notes

Recipe by Lisa Pearson

These cookies freeze beautifully after baking. Just toss the baked cookies into a freezer bag and thaw when you want some cookies.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 138mgCarbohydrates: 38gFiber: 2gSugar: 19gProtein: 4g

Nutrition information isn't always accurate.