I am not a huge sweets person. In fact I always say that if faced with a burrito or a slice of cake, I would grab the burrito without thinking. However, there are a few desserts that I find irresistible, and these cookies are one of them. I am a huge fan of textures in food, and after much experimentation with ingredients, I found the perfect trifecta of flavors and textures to make the ultimate cookie!
Black & White Oatmeal Raisin Cookies
2 dozen large cookies or 4 dozen small cookies
- 2 Sticks Butter (Room Temperature)
- 1 Cups Brown Sugar
- 1/2 Cups Sugar
- 1 Eggs
- 1 Egg Yolk
- 1/4 tsps Cinnamon
- 1 T Vanilla
- 2 Cups Flour
- 1 Cups Oats
- 1 tsps Salt
- 1 tsps Baking Powder
- 1 tsps Baking Soda
- 1 Cups Milk Chocolate Chips
- 1 Cups White Chocolate Chips
- 1 Cups Raisins
- Preheat your oven to 325 degrees. In a large bowl, combine your softened butter, brown sugar, and white sugar. Mix by hand or with a beater until the ingredients are well combined. You want room temperature butter so that this step creates a creamy consistency.
- To the butter/sugar mixture, add in your egg and egg yolk and mix together. Then add in your cinnamon, vanilla, flour, oats, salt, baking powder, and baking soda, mixing thoroughly.
- Now you can add in your chocolate chips and raisins. Mix together so that all the add-ins are equally distributed in the batter. Line a baking sheet with a Silpat or Parchment Paper.
- I made my cookies a little larger (yielding 2 dozen) however, you can make them smaller (about a teaspoon sized lump of cookie dough which will yield you 4 dozen). For the larger sized cookies I cooked them for about 21 minutes, for a smaller size I would cook them about 12-15 minutes. Lay them out on a resting rack to cool.