Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line several large sheet pans with parchment paper.
Step 2
In an electric mixer fitted with the paddle attachment, beat the
Unsalted Butter (1 cup)
,
Dark Brown Sugar (3/4 cup)
, and
Granulated Sugar (3/4 cup)
on medium-high speed for 3 minutes, until light and fluffy.
Step 3
Scrape down the bowl with a rubber spatula. At low speed, add the
Pure Vanilla Extract (1/2 Tbsp)
then the
Large Eggs (2)
one at a time. Scrape down the bowl again.
Step 4
Meanwhile, sift the
All-Purpose Flour (1 3/4 cups)
,
Baking Soda (1 tsp)
, and
Salt (1/2 tsp)
into a medium bowl. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Be cautious not to overbeat it.
Step 5
Add the
Old Fashioned Rolled Oats (1 1/4 cups)
and with a rubber spatula or wooden spoon, stir well to fully incorporate.
Step 6
Add the
Bittersweet Chocolate (2 3/4 cups)
along with the
Raisins (3/4 cup)
. Continue stirring until the dough is well mixed.
Step 7
With a 1 1/2 Tbsp ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with
Sea Salt Flakes (to taste)
.
Step 8
Bake for 10 to 12 minutes, until nicely browned.
Step 9
Serve warm or at room temperature. Enjoy!
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