Oatmeal Chocolate Chip Cookies

April stuff 2013 059Not too long ago we went to this really neat shop in St. Cloud, Minnesota, called The Grande Depot. It was built in 1912 and it is just beautiful. The interior is full of spectacular wood work and I spent a long time just thinking  of all the history such a building must hold. Sadly, they do not seem to capitalize on that aspect of the building, preferring to concentrate on the items being sold. Which is probably good business sense and why I would probably never make it in the big business world.

The Grande Depot sells all kinds of things for your home, from candles to food and wine . They have a section just for classic old toys, which is great fun to look at. My favorite part is, of course, the cooking gadgets. Lot’s and lot’s of really cool gadgets! There are samples of crackers, jams, breads, and cheese to taste and wine from the wine shop. They often have special events, such as chefs demonstrating some sort of cooking technique, car shows, wine tastings, and parties for New Years and the Fourth of July.  It’s a fun place  to spend the day.

While I was there I picked up a cook book. One of my great weaknesses is cook books, I gather them from everywhere. Anyway, this cook book is “The Great Cookie Book” from Nordic Ware. It is a goal of mine to try every cookie in this book. This weekend I decided that since it was snowing, again, that I would try a new cookie recipe to warm up my grandson and daughters after their romp in the snow. So I made a different version of the traditional oatmeal cookie and though I do not usually like oatmeal cookies, these are really good. They are called Oatmeal Chocolate Chip cookies, but I used raisins in place of the chocolate chips.  I hope you enjoy them!

Oatmeal Chocolate Chip Cookies

Prep Time: 15 min.

Baking Time: 18 to 20 min.

Makes 18 large cookies


1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened (I used butter flavored Crisco)

1 cup packed light brown sugar

1 cup sugar

2 eggs

3 cups old-fashioned rolled oats

1 1/2 cups semisweet chocolate chips (I used raisins)


Preheat oven 350 degrees. Spray your cookies sheets with nonstick cooking spray.

Whisk the flour, baking powder, and salt together in a bowl.

Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars, beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.

Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in the oats and chocolate chips.

Working with a generous 2 Tablespoons each time, roll the dough into 2 inch balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart.

Bake until the cookie edges turn golden brown, 18 – 20 minutes. Don’t overcook these cookies. The edges should be browned, but the rest of the cookie should be very light in color.

Let the cookies cool about 2 minutes before transferring them to a wire rack. Enjoy!

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