Ingredients
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1/2 cup unsalted butter, room temperature
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1/2 cup sugar
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1/2 cup packed dark brown sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1 1/2 cups rolled oats
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1/2 teaspoon kosher salt
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1/2 teaspoon baking soda
For spiced raisin cookies:
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1/4 teaspoon cinnamon
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1/8 teaspoon ground clove
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1/8 teaspoon freshly grated nutmeg
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1/2–3/4 cup raisins
For chocolate chunk cookies:
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3/4–1 cup chopped dark or milk chocolate bar (chocolate chips will work fine but I think bars work much better)
Directions
- In the bowl of a stand mixer or using a hand mixer, cream together the butter, sugar, and brown sugar until light and fluffy, about two minutes. Scrape down the bowl and beat in the egg followed by the vanilla.
- In a separate bowl, whisk together the flour, oats, salt, baking soda, and whatever mix-ins you’re using. Add the dry ingredients into the wet and mix just until combined, scraping down the bowl a few times throughout mixing.
- Place the cookie dough into the fridge to chill for about one hour.
- Preheat oven to 375ºF and line two large baking sheets with parchment paper.
- Using a 60 milliliter scoop, scoop six cookies onto each baking sheet making sure to leave space between each. Press the tops of the cookies down a little with the palm of your hand or the back of a fork just to flatten a bit then bake the cookies for 12 to 14 minutes or until golden around the edges and still soft in the middle, turning and swapping the pans halfway through.
- Cool the cookies for five minutes on the baking sheets then remove to a cooling rack to cool completely.
- Continue scooping and baking the cookies until all the dough is used up.
