Chocolate Chip Cookie, Oatmeal Raisin Cookies Recipe
Make Chocolate Chip Cookie, Oatmeal Raisin Cookies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Chip Cookies
Oatmeal Raisin Cookies
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks so cookies bake evenly.
In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp kosher salt until evenly combined. Set aside.
In a large mixing bowl or stand mixer fitted with a paddle, beat 1 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl once.
Add 2 large eggs one at a time, mixing briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping down the bowl as needed.
With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions until just combined. Do not overmix.
Using a spatula, fold in 2 cups semisweet chocolate chips and optional 0.5 cup chopped walnuts or pecans until evenly distributed.
Use a 1.5 tablespoon cookie scoop (or 2 tablespoons) to portion dough into rounded mounds about 1.5 inches in diameter. Place on prepared baking sheets 2 inches apart to allow for spread. For uniform cookies, gently press a few extra chips on top of each dough mound.
Bake sheets one at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheet halfway through if needed. Bake until edges are golden and centers still look slightly soft; cookies will continue to set as they cool.
Remove cookies from oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Position racks to allow even baking.
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and 0.5 tsp kosher salt until homogenous. Set aside.
In a large bowl or stand mixer, beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and slightly fluffy, about 2 minutes. Scrape down the bowl.
Add 2 large eggs one at a time, mixing briefly until incorporated. Add 2 tsp pure vanilla extract and mix until combined.
On low speed, mix in the flour mixture in two additions just until combined. Avoid overmixing to keep cookies tender.
Stir in 3 cups old-fashioned rolled oats, 1 cup raisins, and optional 0.5 cup chopped nuts with a spatula until evenly distributed through the dough.
Scoop dough with a 1.5 tablespoon cookie scoop (or 2 tablespoons) into rounded mounds and place on prepared sheets about 2 inches apart. Press tops slightly to flatten for even baking.
Bake at 350°F (175°C) for 10–13 minutes, until edges are golden brown and centers are set but still slightly soft. Rotate sheets halfway through baking for even color.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them firm up without overbaking.
Store cooled oatmeal raisin cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft, if desired.