Thick and Chewy Oatmeal Vanilla Bean-Raisin Cookies


Now these are oatmel cookies from the cuase of having oatmeal, raisins, and an occasional melted chocolate chunk in every BITE!!! You can use 2 teaspoons of vanilla extract in place of the 4"vanilla bean seeds.

1/4 cup unsalted butter, softened
1/4 cup coconut oil
1 cup light brown sugar, packed
1 vanilla bean, use only 4inches of it
1 1/2 cups whole rolled old-fashioned oats (not quick cook)
1 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
3/4 cup plus 2 tablespoons all-purpose flour (1 cup minus two tablespoons)
3/4 cup plus 2 tablespoons raisins
2 tablespoons dark chocolate chunks, or milk chocolate chunks
To bowl of mixer fitted with paddle attachment, add the butters, brown sugar, vanilla beans(scrape them out), and beat on medium-high speed to cream ingredients until very light and fluffy, 3 to 4 minutes. Stop; scrape down the sides of the bowl, add oats, cinnamon, baking soda, optional salt; beat to incorporate, about 1 minute. Add flour and beat to just combine, about 30 seconds. Add raisins and chocolate chunks, beat momentarily to incorporate. Cover dough with plasticwrap and refrigerate for at least 2 hours, up to 5 days. Preheat oven to 350F, line a baking sheet with parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, ( approximately 2 heaping tablespoons, or 1.50 oz). Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool(10 minutes for soft and chewy cookies). Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months


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