We love oatmeal raisin and oatmeal butterscotch chip cookies and this recipe works well for either! The trick is to underbake them a bit and let them finish on the pan for a few minutes after you remove them from the oven. Also, this recipe has whole eggs AND egg yolks which helps them stay soft and chewy! You can read about it here and here. I am definitely going to try this idea in some other recipes as I have found that fresh flour cookies tend to get hard within a couple days! But not these!

Oatmeal Cookie Recipe:

270 grams soft wheat (I use Sonora)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoon cinnamon

1 C butter, melted (I use salted)

1 1/2 C brown sugar

2 whole eggs

2 egg yolks

4 teaspoons vanilla

3 C rolled oats

1 1/2 C raisins or 12 oz butterscotch chips

1. Line cookie sheets with silicone mats or parchment paper, or grease them!
2. Mix butter, sugar, eggs, yolks, vanilla until well combined.
3. Combine flour, baking soda, baking powder, salt, cinnamon together and add to wet mixture.
4. Add raisins/chips, and oats. Mix until just combined.
5. Let batter rest for 15-20 minutes while oven preheats to 350. This is important for fresh flour cookie doughs!
6. After dough rests, scoop into 1.5-2 inch balls onto sheet and bake 10-11 minutes, then let sit on hot cookie sheet for 4 minutes before removing to cooling rack. They will seem undercooked at first. You can adjust baking times if you want them more crunchy!