It takes a lot of cookies (6 dozen every two days during summer) to keep the “Bottomless Cookie Jar” full at Newcastle Inn. In addition to keeping favorite cookies in the rotation I am always looking for new cookie recipes to add to the roster.
Carolyn, a housekeeper here at the inn, suggested a cookie recipe by Dee Drummond, also known as the Pioneer Woman. It is pretty much impossible for me to not tweak a recipe in some way. The basic recipe is from the Pioneer Woman, with modifications by yours truly.
Because I need so many cookies I have adjusted the quantity of ingredients so that you will get about 5 1/2 dozen cookies with these measurements. This recipe uses only brown sugar which makes for a flat, chewy cookie. If you are looking for a soft, puffy cookie, this is not the recipe for you.
Make your reservation and see for yourself what tasty cookie will be in the cookie jar during your visit!
Oatmeal Raisin Chocolate Chip Cookies
- 3 sticks butter, softened
- 3 cups brown sugar, dark is best if you have it
- 1 TBS vanilla
- 3 eggs
- 1 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 3 cups oatmeal, really need to use old fashioned, not quick oats
- 1 – 1 1/2 cups raisins
- 1 – 1 1/2 cups chocolate chips
- Preheat oven to 350
- Using electric mixer beat butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, scraping down bowl between additions. Add salt, baking soda and cinnamon.
- Add the flour to the butter mixture in 2 or 3 additions, mixing until just combined. Mix in the oats.
- By hand stir in the raisins and chocolate chips
- Scoop dough out on greased cookie sheet (or use parchment paper) placing them 2 inches apart because they will spread.
- Depending on size of cookie, bake 12 – 14 minutes. The longer you bake them the crisper they will get.
- Remove from oven and let cool slightly on cookie sheet before removing them to a cooling rack.