From the Archives: Chocolate Chip Raisin Oatmeal Cookies

Chocolate Chip Raisin Cookies

Inventing and developing new recipes has become a weekend pleasure for me. Creating wild combinations and indulging in my favorite ingredients is a perk of the job. Even though I love sharing original recipes with you, every so often I find myself looking back through the archives with nostalgia, wishing I could bring back the magic of sharing my favorites with you once more. Then I realized, why couldn't I?

With a spruced up look and a pleasant reminder, maybe you will fall in love with them all over again. While a few archived recipes may pop up from time to time, you must not worry. I do not plan to stop playing with my food any time soon.

Chocolate Chip Raisin Cookies
Chocolate Chip Raisin Cookies

This recipe for Chocolate Chip Raisin Oatmeal Cookies was among the first handful I posted on this website. The recipe is not of my own invention, but the credit can instead be attributed to my wonderful university physics professor and his wife. As with any great recipe, there is usually a story behind it. This is no exception.

While getting my degree in physics, the physics department of the university held an annual spring picnic to bring together the students and professors for an afternoon of fun. Along with a tower of board games, there was a smoking grill and a table spread with salads, potato chips, and these cookies. Each year, rain or shine, these cookies found their way into the spread and, soon after, found their way into my heart. I would eat three or four in an afternoon's time; more than once, I wrapped one up in a napkin to take home. I had fallen in love with theses cookies and made sure my professor (and everyone there) knew it.

Chocolate Chip Raisin Cookies

It was the third picnic when my professor casually revealed that the cookies had a secret. The cookies, he whispered, had no added sugar. Naturally, I did not believe him at first, skeptical that a cookie could taste so positively delightful without sugar or a sugar substitute, but the truth was staring me in the face. In many ways, this simple fact made these cookies that much more precious. After prodding him for the recipe for at least a dozen times, he told me to be patient and that the time would come.

On my graduation day, he congratulated me, shook my hand, and gave me a small sheet of paper with the typed up recipe, entrusting me with cookies I treasured. Every time I make these cookies I am reminded of those spring picnics and all of the memories that come with it. By trusting this recipe with you, I hope that you will bake and share these cookies with the people you love, creating memories of your own.

Chocolate Chip Raisin Cookies

Chocolate Chip Raisin Oatmeal Cookies are thick, chewy, and have no added sugar. The cookies are made with oatmeal and an abundance of chocolate chips and raisins. While the batter isn't sweet, the add-ins are delightfully so. Do not fret! This cookie will please even the most sugar-happy children. The cookies are formed with a 1/4 cup measuring cup and will keep their shape while they bake; they will not spread. I adore these cookies for both their unique texture and characteristics and I hope you will too.

One Year Ago: Chocolate Caramel Crispy Bars and Coconut Pineapple Banana Bread
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Chocolate Chip Raisin Oatmeal Cookies

Makes 2 dozen cookies

1 cup (225 grams) butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 2/3 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (180 grams) old fashioned or rolled oats
2 cups (340 grams) semi-sweet chocolate chips
2 cups (320 grams) raisins

Preheat oven to 325 degrees F (160 degrees C).

In a large mixing bowl, beat together the butter and vanilla in a large mixing bowl until creamy. Beat eggs in one at a time. Gradually mix in the flour, baking soda, and salt. Stir in chocolate chips, oats, and raisins.

Put dough in a 1/4 cup measuring cup and level it. Drop dough 3 inches apart onto baking sheet. The dough usually comes out easily with a good smack to the back of the measuring cup, but you can lightly grease it if you find the dough sticking. Bake for 14-18 minutes, or until golden brown. Cool cookies on a baking sheet for 2 minutes before moving them to a wire rack to cool completely.