 | | Directions |
- Preheat oven to 375° F. If you prefer a crisper cookie, preheat to 350° F.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, approximately 1 1/2 inches apart, onto baking sheets.
- Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch.
Bake 10-12 minutes in 375° F oven.
Bake 16-20 minutes in 350° F oven.
- Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
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Prep Time: 20 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 1 1/2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 1 cup unsalted butter, room temperature |
| - | | 3/4 cup packed light brown sugar |
| - | | 3/4 cup granulated sugar |
| - | | 2 large eggs |
| - | | 1 teaspoon vanilla extract |
| - | | 2 1/2 cups rolled oats |
| - | | 1 1/2 cups raisins |
| - | | 1 package semi-sweet chocolate chips (12 oz.) |
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