It's also our turn to bake cookies for The Night Ministry. I wrote about this wonderful group awhile back, and even though it was a busy week, I knew I needed to add this to my baking list. As to the cookie, I wanted to make something hearty and full of flavor, so I worked up a chewy oatmeal raisin chocolate chip cookie. I love the tart sweetness of dried cranberries, so I added those too. This makes a big batch of dough (that's the point), so you can bake some, and freeze the rest for another time. Or drop some cookies off at your local shelter.
Baker's Notes: this recipe is combination of several, and I increased the yield to put it in the "Big Batch" category. I try to plan ahead, I think this type of dough benefits from several hours in the fridge, the flavors are stronger somehow. You can use a combination of rolled and quick oats as you prefer, I was going for a hearty texture. Next time, I may use equal parts raisins and dried cranberries, it just depends on what's on hand.
Chocolate Oatmeal Raisin Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 cups (4 sticks) unsalted butter, room temperature
- 1½ cups packed light-brown sugar
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups rolled oats
- 2 cups raisins
- 1 cup dried cranberries
- 3 cups (18 ounces) semi-sweet chocolate chips
Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, dried cranberries and chocolate chips; mix until just combined. I (just) managed this in my stand mixer, but if you feel yours is too full, dump the dough into a larger bowl and mix with a wooden spoon or your hands. Wrap the dough in plastic wrap, or pack into a storage container and chill, preferably overnight, in the refrigerator.
Preheat oven to 375°, or 350° convection. Drop heaping tablespoons or scoops of batter, about 1½ inches apart, onto baking sheets lined with parchment or silpats. If your batter is cold, press down on each mound with the bottom of a glass, or your impeccably clean hand. Bake until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheet, then transfer to a wire rack to cool completely.
Makes about 90 medium cookies.