it’s the beginning of the end. which sounds moderately emo and morbid, but it’s true. this is the last time i’ll ever come drive down from norcal to socal in an obscenely late september flourish, the last time i’ll go through the week 0 motions of boothing and watching dance battles and going to free concerts in the campus park. okay, maybe not the last one, since i’m actually going to a concert i won tickets for in a random contest instead of partaking in this year’s act.
but in that spirit, i thought it appropriate to post something sweet for the last week 0 of undergrad. and it’s made even more weird because the last time i made these oatmeal crisp cookies was at the end of high school, 3+ years ago. i meant to post them on the blog, and for whatever reason, they didn’t make it. something about these cookies makes them appropriate for the end of eras, i guess.
the name sounds a little senior citizen (perhaps the oatmeal part), but since i am a lover of oats in baked goods (see this apple cake with almond crumble, or cranberry pie with pecan streusel!!), i basically have my aarp membership already.
anyways, there's chocolate involved! hopefully that's enough to sway you if you're anti-oat.
and if you're an active raisin and/or walnut hater, you can definitely leave them out and sub in more chocolate/oats/cereal, even if i'm a little sad over here. i promise that these taste so much more like oatmeal crisp cookies with the extra crisp/crunch of the walnuts, and that the chewy raisins do wonders.
- 2 sticks unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup chopped nuts toasted (my family prefers walnuts)
- 2 ½ cups crisp rice cereal
- 1 ½ cups rolled oats
- 1 cup chocolate chips I like bittersweet
- ½ cup raisins
Cream the butter and sugar until light and fluffy. Mix in the vanilla and eggs until well combined. Add the flour, salt, baking powder and baking soda, then mix just until combined. Mix in everything else (dough will be very thick).
Drop onto cookie sheets (I like placing 12 balls of dough using a 60 scoop, aka 1 ½ tablespoons, onto each sheet).
Bake at 375F for 15 to 20 minutes until golden and set. They will become more crunchy as they cool.
I typically use a #60 scoop (about 1 ½ T), which yields 56 cookies.