After School Snack: Oatmeal-Chocolate Chip Cookies

In the bowl of a stand mixer or with a hand-held electric mixer cream Unsalted Butter (3/4 cup) and Dark Brown Sugar (1 cup) until light and fluffy, about 3 minutes. Add Eggland’s Best Free Range Eggs (2) one at a time mixing well after each addition. Add Milk (2 Tbsp) of choice and Simply Organic Vanilla Extract (1 Tbsp) and mix until combined.

Add All-Purpose Flour (1 1/3 cups), Old Fashioned Rolled Oats (2 1/2 cups), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Nutmeg (1/4 tsp), Salt (1/2 tsp), Baking Powder (1/2 tsp), and Baking Soda (1/2 tsp) and mix until just combined.

With a rubber spatula fold in Semi-Sweet Chocolate Chips (1 cup) and Golden Raisins (1/3 cup).

Refrigerate dough for 15 while you preheat the oven to 350 degrees F (180 degrees C).

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.