I adore oatmeal chocolate chip cookies. (Hold the raisins). And I adore soft cookies. So it was just a matter of time before I posted this recipe, which produces the most tender and soft cookie that happens to be full of chunks and chew. Nutty, oaty, chewy, chocolatey, yet still soft. *queue the choir*
In high school, Costco cookies were all the rage. Every class event, birthday party, or any sort of potluck gathering, would always include Costco cookies. They’re soft baked, rather large, cookies. True to Costco form, you buy more than a dozen at a time and most often you get the variety packs (they’re made fresh in their bakery section). This meant you could have a selection of classic chocolate chip, double chocolate with white chocolate chips, chocolate macadamia nut, and of course, oatmeal raisin.
I’d always go straight for the chocolate chip cookies. I really wanted the oatmeal ones but again, raisins. And apparently all the other high schoolers were uninterested in the oatmeal raisin as well. So you’d always see these containers of cookies everywhere, with the oatmeal raisin up for grabs. I’d usually cave and take one, picking out every raisin, sometimes spitting them out if I wasn’t careful enough. The crazy part? The rest of the cookie was SO good. Way better even than the classic chocolate chip. All because of the oatmeal and chocolate chip combo.
This recipe reminds me exactly of those Costco oatmeal raisin cookies, minus the raisin and smaller (although you could always make them any size you want). And if you *must* add raisins, well, do so at your own risk. 😉