Ingredients:
– 125g butter, at room temperature (about ½ cup)
– ½ cup brown sugar, packed
– ¼ cup white granulated sugar
– 1 egg, at room temperature
– 1 cup all-purpose flour
– 1 ½ cups rolled oats
– 1 tsp ground cinnamon
– ½ tsp baking soda
– ½ tsp salt (optional)
– 2 tsp cornstarch
– ¾ cup dried black raisins, seedless
– ½ cup walnuts, hand crushed
– ½ cup dark chocolate chips
Instructions:
1. Preheat the Oven:
– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream Butter and Sugars:
– In a large mixing bowl, add the 125g of softened butter, ½ cup of brown sugar, and ¼ cup of white sugar.
– Use an electric mixer (or a wooden spoon) to cream the mixture together until it’s light and fluffy, which should take about 2-3 minutes.
3. Add the Egg:
– Add the egg to the butter and sugar mixture. Beat until well combined and smooth.
4. Combine Dry Ingredients:
– In a separate bowl, whisk together the following dry ingredients:
– 1 cup of flour
– 1 ½ cups of rolled oats
– 1 tsp of cinnamon
– ½ tsp of baking soda
– ½ tsp of salt (omit if reducing sodium intake)
– 2 tsp of cornstarch
– Make sure there are no lumps in the flour and that everything is well mixed.
5. Mix Dry and Wet Ingredients:
– Gradually add the dry ingredient mixture to the wet mixture. Use a spatula or mixer on low speed to combine until just mixed. Be careful not to overmix; it’s okay if there are a few small lumps.
6. Add Mix-Ins:
– Gently fold in the ¾ cup of dried black raisins, ½ cup of crushed walnuts, and ½ cup of dark chocolate chips. Ensure they are evenly distributed throughout the dough.
7. Shape Cookies:
– Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie as they will spread while baking.
8. Bake:
– Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown, and the centers look slightly underbaked.
9. Cool:
– Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up before moving them. Then, transfer the cookies to a wire rack to cool completely.
10. Enjoy:
– Once cooled, enjoy your delicious homemade oatmeal cookies! They can be stored in an airtight container at room temperature for up to a week.
Additional Tips:
– Chilling the Dough: For thicker cookies, you can chill the dough in the refrigerator for about 30 minutes to an hour before baking.
– Variations: Feel free to substitute other add-ins like coconut flakes, different types of nuts, or even switch out the chocolate chips for white or milk chocolate.
– Serving Suggestions: Serve with a glass of milk, coffee, or tea for a delightful treat!
Enjoy your baking!
