Enough of the filler posts, it’s time for some food! I was on a big baking kick a couple weeks ago, and one of the things I made were these chewy oatmeal cookies. I divided the dough and did half oatmeal raisin and half oatmeal chocolate chip. While they weren’t quite as good as the oatmeal chocolate chip cookies they have at Potbelly, they were probably the best oatmeal cookies I’ve ever made. They’re more on the chewy side, and they have the perfect amount of spice to give them a little something without overpowering the raisins/chocolate chips.
Oatmeal Cookies
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats
1-1/2 cups raisins, chocolate chips, chopped nuts, or any other add-ins (I split the dough in half and used 3/4 cup raisins and 3/4 cup chocolate chips)
Preheat the oven to 375.
In a small bowl cover the raisins with hot or boiling water.
Pour off the water after 10 or 15 minutes and you should have a bowl of plump, juicy raisins. Far superior to dry, stuck-in-your-teeth raisins. You might need to dry them off a little more with paper towels before adding them to the cookie dough.
Beat the butter on medium to high speed for about 30 seconds.
Add the sugars, cinnamon, cloves, baking soda, baking powder and salt.
Beat until it’s all combined into this sugary mixture.
Add the eggs and vanilla.
Beat until combined.
Add the flour, and beat until combined.
Using a spoon and a little muscle, stir in the oats.
I split the dough in half at this point, mixing raisins in with half of it…
…and chocolate chips with the other half.
Yum.
Yum.
Drop by the spoonful onto an ungreased cookie sheet. A rounded-teaspoon drop of dough will make about 48 cookies. I used a regular spoon and ended up with somewhere between 24 and 30.
Bake for 8-10 minutes (slightly longer for larger cookies) until the edges are golden brown. Transfer to a wire rack to cool.
The oatmeal chocolate chips are best eaten warm, while the chocolate is melted.
I never thought of doing that with the raisins. Thanks!
I just started doing it recently; it’s life changing!
What kind of cookie pan do you have there, dahling? It looks special, like it came out of that new Sherlock Holmes movie.
I have no idea what kind it is. I think I got it almost 5 years ago when I moved into my first apartment. I’m guessing it came from one of the cooking stores at the outlet mall in Williamsburg, Target, or Bed, Bath & Beyond. I guess that doesn’t really narrow it down much.
I stumbled on your site looking for a good oatmeal chocolate chip cookie…well really the Potbelly recipe, but it’s no where to be found in my search!
The pan appears to be similar to a brand I love to use, called Doughmakers. They have a pebble-like texture that is supposed to be better for baking. I love them! Bake things very easily.
Thanks for the recipe. Look forward to trying it!
Glad you stopped by! I would die for the Potbelly recipe – so good!