Christopher Rangel
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Oatmeal Raisin Cookies

I stumbled upon this one during the holidays. I asked one of my sisters to pick two cookies to make from a "top 50 cookies you have to try" list. This was one of the cookies that she picked, and the first thing I thought of was "ew, trash." Only because I thought I was not at oatmeal raisin cookie appreciation age. But WHEW I WAS WRONG. These are one of the BEST cookies that I have ever made before! I suggest you give this a try because *chef's kiss.*

Baked Goods

Anyone can make these! And I really do mean that anyone can do these. You throw everything into a bowl and then boom, you are pretty much on the path to becoming a Michelin star chef.

Ingredients

  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups quick-cooking oats
  • 1 cup raisins
  • 1 tablespoon grated orange zest
  • 1 cup coarsely chopped fresh or frozen cranberries
  • 1 package (10 to 12 ounces) white baking chips

Steps

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries, and orange zest. Stir in the baking chips.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375°F until the edges are lightly browned, 10–12 minutes. Cool on wire racks.