…well, technically dinnervine-made, but for this dessert we’re using none other than Quaker Oats, and lots of them to give us my take on a traditional cookie recipe. I am truly not a big fan of hot oatmeal (shocking gasp) but I do like oats in a few dishes like dinnervine granola, and well, dessert! Oatmeal cookies are a tried-and-true classic, and I love everything about them… cinnamon, brown sugar, butter, oh we’re gonna! I have adapted mine over the years to also include a couple of my other favorite baking ingredients, golden raisins and chocolate chips. These are hearty & amazing straight from the oven with a glass of milk…or even a cup of morning coffee (breakfast oatmeal, breakfast oatmeal cookie … close enough!)
These cookies are very easy and leftovers store well. I often double the batch for gatherings and there never seem to be any left. We give these cookies a lil’ extra something sweet by using honey in addition to our brown sugar. I also use a vanilla paste, which is made by the wonderful fine-baking-ingredient-folks at Rodelle. The paste gives a great texture to work with, and lends a very concentrated yet smooth vanilla flavor perfect for cookies like these. If you haven’t used the paste before or Rodelle’s vanilla products, check them out! Vanilla extract works fine here too, and don’t forget the cinnamon & honey…
These salty-sweet cookies smell as good as they taste, so let’s get some in the oven before I start eating all of the chocolate chips…
- 1.25 cups flour
- 1 tsp baking soda
- 1.25 tsp cinnamon
- 1.25 tsp kosher salt
- 3 cups oats (regular)
- 1 cup butter (2 sticks, softened to room temp)
- 1 cup brown sugar
- ¼ cup white sugar
- ¼ cup honey
- 2 eggs
- 1 tsp Rodelle Vanilla Paste (can use vanilla extract)
- 1 cup golden raisins
- ½ cup chocolate chips (I use Guittard- ¼ c semi-sweet & ¼ c milk)
- Preheat oven to 350.
- Line a large, insulated baking sheet with parchment paper.
- In large mixing bowl, combine flour, soda, salt, and cinnamon well using a whisk.
- In bowl of an electric mixer, cream softened butter and sugars well.
- Add eggs, honey & vanilla paste, mixing well.
- Add-in the dry mix slowly, until well combined.
- Hand stir in the oats, chocolate chips and raisins, until just combined.
- Transfer dough to bowl to chill in refrigerator for ~10-15 minutes to cool.
- When ready to bake in a preheated oven, drop heaps of dough onto lined cookie sheet, and bake ~8-10 minutes.
- Remove from oven and transfer cookies to cooling rack to cool thoroughly.
- Store any leftover dough in airtight container in the fridge for a week!
I always recommend letting your butter and eggs come to room temperature, and chilling-down the dough before baking. In most cases, I intentionally under bake my cookies slightly, so they’re chewier, but still slightly crisp on edges. Sometimes I get crazy and use the cookies frozen to make ice cream sandwiches…dessert knows no boundaries here!
It’s nice to sweeten your day, and these are easy to whip-up post dinner, and then make batches when you have time throughout the week. Just make sure to get one before they’re all gone…Pin It