After School Snack Oatmeal-Chocolate Chip Cookies

A soft and chewy cookie loaded with oats and chocolate chips, the perfect after school snack!

Make This Recipe

12 Tbsp unsalted butter (room temperature)

1 cup dark brown sugar, packed

1 Tbsp vanilla extract

2 Eggland’s Best eggs, large (room temperature)

2 Tbsp milk of choice (dairy or plant based)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/2 tsp cinnamon

1 1/3 cups all-purpose flour

2 1/2 cups old-fashioned rolled oats

1 heaping cup semi sweet chocolate chips

1/3 cup golden raisins (or sub an equal amount of chocolate chips)

Buy Recipe

In the bowl of a stand mixer or with a hand-held electric mixer cream butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time mixing well after each addition. Add milk of choice and vanilla extract and mix until combined.
Add flour, oats, cinnamon, nutmeg, salt baking powder and baking soda and mix until just combined.
With a rubber spatula fold in chocolate chips and raisins.
Refrigerate dough for 15 while you preheat the oven to 350 F.
On parchment-lined baking sheets, using a cookie scoop or spoon, arrange balls of dough, each approximately 2 tablespoons 2” apart .
Bake for 9-12 minutes until edges are golden and cookies are lightly browned and puffed in the middle. Let sit on baking sheet for 5 minutes before transferring to a cooling rack.
Once fully cool store in an airtight container.