I was feeling indecisive as usual… Oatmeal raisin cookies? Or chocolate chip walnut cookies?
Well, what the hell, it’s only 95 degrees here, if I’m slaving over an oven in this ridiculous heat, I might as well make it all.
Kind of just split the dough right down the middle and made both versions. Mostly because I was researching places to go in New York, and one of my top choices is Levain Bakery which is absolutely famous for their chocolate chip walnut and their oatmeal raisin cookies. I had some crazy cookie cravings last night… Woke up with cookies on the brain.
I’m sure once I taste the ones at Levain, my humble cookies will be blown away, but for now, this will have to do. (Not that I’ll have to wait very long. Leaving tomorrow! But I’m impatient.)
I’ve made this recipe about four times already, and I think it’s my favorite oatmeal cookie recipe yet… Everyone loves them and they’re not overly sweet and super versatile so feel free to dump as many raisins and chocolate chips in there as you want. I’ve used everything from almonds, sunflower seeds, walnuts, craisins, etc. Best part about this recipe is that it yields about 40-50 cookies depending on how big you make them. The recipe has been adjusted so many times, it’s kind of a family recipe now… But food is best when shared, so here it is on the internet for the world to see.
But on a more important note..
Now I have 50 cookies sitting on my kitchen counter. Warm. Gooey. Cookies…
Any Way Oatmeal Cookies
Yield: 40-50 two-inch cookies
1 cup butter, softened
1/2 cup white sugar
1/4 cup light brown sugar
1 egg, room temperature
1 teaspooon vanilla
1/4 teaspoon salt
1 cup flour
3 cups old-fashioned oats (I’ve used quick-cooking before and it turned out fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (I used pumpkin pie spice for kicks)
1/2 cup chocolate chips
1/2 cup raisins
1 cup chopped walnuts (I like to roast mine in a 350 degree oven for about 5 minutes)
Preheat the oven to 350 degrees F (180 degrees C).
Cream butter and sugar until light and fluffy (Be careful not to overmix. You don’t want to melt the sugar.) Break up the egg in a small dish and add to butter-sugar mixture little by little, mixing until incorporated. Then, mix in vanilla and salt.
Mix the oats, flour, baking powder, baking soda, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix by hand until the dry ingredients are all wet. If you want to make two types of cookies, this is where I split the dough into two bowls and added half the nuts to each bowl. Then, whatever else you got goes in, chocolate chips, raisins, craisins, whatever you feel like throwing in.
Using a small ice cream scoop or a spoon, drop dough in two-inch rounds on an ungreased baking sheet. Press each cookie down slightly but not too much. You can place them about one or two inches from each other because they spread, but not that much.
Bake at about 12-15 minutes or until the cookies are a light brown, golden color. They should be a little wobbly to the touch in the middle when you pull them out of the oven. Cool completely before storing in airtight containers.
The chocolate chip ones taste best when still warm and gooey. :)