A cookie for everyone! Part chocolate chip, part oatmeal, part snickerdoodle!
- For the Dough:
- 1 cup (225g) unsalted butter, at room temperature
- 1 1/2 cup (300g) granulated sugar
- 1/4 cup (57g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 1/2 cups (250g) old-fashioned rolled oats
- 2 cups (256g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups (256g) bittersweet or semisweet chocolate
- 1 cup (145g) raisins
- For Coating:
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- a big pinch of kosher salt
- In the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl with electric hand beaters cream butter on medium speed for about 1 minute. Add the sugars and beat on medium speed until aerated and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating for 1 minutes between each addition. Add the vanilla extract. Stop the mixer and scrape down the bowl as necessary.
- In a large bowl whisk together the oats, flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients all at once to the butter mixture and beat on low speed. Remove the bowl from the mixing stand and stir in the chocolate chips and raisins. Cover the bowl with plastic wrap or transfer the dough to plastic wrap or waxed paper and refrigerate for 1 hour or overnight.
- Just before baking, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl whisk together sugar, cinnamon and salt.
- Form the dough into 2 tablespoon balls. Roll each ball in the cinnamon sugar mixture. Place each ball about 2 inches apart on the prepared baking sheet.
- Bake until golden and puffed for about 12 minutes, rotating the pan once during baking. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Store cookies in an airtight container for up to 4 days. Uncooked dough can be portioned (not rolled in sugar) and frozen in balls first on a baking sheet, then in a freezer safe bag. Bake cookies from frozen for 14 or so minutes.
I’ve had success making this recipe GF with gluten-free oats, King Arthur Flour gluten free flour blend, 1/2 teaspoon xanthan gum, and an extra egg yolk.