This cookie recipe can be adapted to whatever little yummy bits you have in your pantry and can also be made ahead and frozen so it’s ready at a moment’s notice.
1 ½ cups
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 stick) butter, softened
1 cup brown sugar
1 teaspoon vanilla
3 cups old-fashioned oats (uncooked)
¾ cup chocolate pieces* (see variations below)
¾ cup raisins* (see variations below)
1. Heat oven to 350 degrees.
2. In a medium sized bowl, combine flour, baking soda, cinnamon and salt with a whisk. Set aside.
3. In a large mixing bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla and mix until combined.
4. Add flour mixture and mix well.
5. Add chocolate and raisins and mix until incorporated throughout the dough.
6. Line a cookie sheet with parchment paper and drop cookie dough by the tablespoonful about two inches apart onto cookie sheet.
7. Bake for 12-15 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
Notes and Tips:
You can use almost any combination of candy, nuts and dried fruits that you have in your pantry if you don’t want to use chocolate bits and raisins. Here are a few suggestions: Toffee and pecans, sweetened shredded coconut and walnuts, white chocolate bits and sweetened dried cranberries (my favorite!). The possibilities are endless! Try butterscotch bits, M&M’s or other candies broken into bits along with the raisins. Just make sure the total amount of whatever combination you choose equals 1 ½ cups.
If freezing dough, simply drop the dough onto cookie sheets about ½ inch apart and pop them into the freezer until firm. Transfer them to a plastic freezer bag and return to the freezer. The cookies bake up beautifully directly from the freezer. You will just need to adjust the baking time, about 5 minutes longer (17-20 minutes).
If you haven’t tried using parchment paper when baking, give it a try! I’m telling you, nothing sticks to the stuff and it makes clean up so easy!
Letting your cookie sheet cool slightly between batches is important. If you put cookie dough on a hot cookie sheet, the cookies will spread and become flat.
DetailsPrep time: Cook time: Total time:
Hi, I'm Olivia. Welcome to The Sensuist! Here you will find great recipes, creative inspiration and permission to be audacious in the kitchen. Along the way you’ll discover quirky stories about traveling, entertaining, and adventures in the kitchen. The Sensuist is a place to take a deep breath, smile, laugh and savor life’s delicious moments. Email me at: email@example.com
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