Oatmeal Raisin/Chocolate Chip Cookies

       There's just something about oatmeal...
       And cinnamon...
       And cookies that just make belly happy.
       I haven't made oatmeal cookies in forever. I feel bad for the poor little guys...everybody always forgets about them. I'm aspiring to change that. Oatmeal cookies will now be my new obsessive recipe.
       Like I said, I haven't made them in forever, and this time I decided to put in chocolate chips instead of raisins, because I really just can't stand nasty little raisins.
       Bad choice on my part. The cookies were delicious, yes. The recipe is wonderful- very chewy, very cinnamony, very oatmeal-y. However, I would definitely advice to USE RAISINS instead of chocolate chips. There's just something about them that complete the cookie... The raisins really compliment the cinnamon.
       Trust me, even if you don't like raisins, you'll like them in this cookie. I HATE raisins, but somehow found myself longing for them.
P.S. For the recipe below, the formatting is screwing up for some reason and it's double-spacing the ingredients...which I don't like...

Chewy Oatmeal Raisin (or chocolate chip) Cookies

Ingredients

2 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teapsoon salt

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup light brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1 tablespoon vanilla

1 egg

1 egg yolk

1 1/2 cup old fashioned oats (quick cooking are fine)

1 cup raisins (or chocolate chips)

Directions
Preheat the oven to 325 degrees.
1. Melt butter and set aside to cool
2. Mix flour, baking soda and salt; set aside.
3. Cream together melted butter, brown sugar and white sugar until well blended. Beat in cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
4. Mix in the flour mixture until just blended.
5. Add the oats and raisins (or chocolate chips). Mix until just blended.
6. Drop 3-inch dough balls onto cookie sheets lined with parchment paper. Bake 12-16 minutes, or until edges are firm and slightly brown, and inside is slightly soft.
7. Allow to cool for two minutes on baking sheet before moving to wire rack to store completely.

Chocolate Chip Cookies

       Is there even a better thing to smell than the delicious and inviting odor of freshly baked chocolate chip cookies?

       If you said yes, leave.

       I am a cookie maniac. I am constantly searching the internet in search of recipes for new and creative baked goods and gourmet dishes...and somehow I always end up making a batch of cookies.

       And usually, they end up being chocolate chip.

       But what can I say? I love those little suckers. They're my all time favorite cookie, and I don't think that will ever change.

       I've tried countless chocolate chip cookie recipes...but I've yet to find one that is just PERFECT. I love my cookies very crisp on the outside, but super super soft and chewy on the inside.

     
       Although I haven't found a perfect recipe yet, this one comes pretty close. Here are so tips to keep in mind when making them:

-Use COLD butter. This helps to make sure that the cookies stay cold and don't spread as much. Just use it right out of the fridge. It'll be a little hard to beat...but trust me, it's well worth it.

-Make sure that you actually cream the butter/vanilla/sugar/egg mixture for a good minute (or longer if you can stand it...sometimes I just get so impatient). This'll help ensure they are light and fluffy.

-Allow the cookies to cool on the baking sheet for 2 minutes before moving them to a wire rack. THIS IS VERY IMPORTANT, as it allows the cookies to finish cooking from the residual heat...otherwise they'll be underdone and not as delicious.

-Don't eat more than you can handle! I somehow end up doing this every time, and each time I regret it. It's common sense, but just remember to take it slow and TRY to only have 1 or 2. :)

Crisp yet Chewy Chocolate Chip Cookies

Ingredients
2 sticks cold unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/4 teaspoon pure vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups semisweet chocolate chips/chunks
Directions
Preheat oven to 375 degrees.
1. Cream together the butter and sugars until light and fluffy. Add the eggs, one at a time. Add vanilla and beat for one minute on medium.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Fold in chocolate chips/chunks.
3. Scoop 3-inch balls of dough onto cookie sheet lined with parchment paper.
4. Bake 12-18 minutes, or until edges are light brown and insides are slightly soft. Allow to cool on cookie sheet two minutes, then move to wire rack to cool completely.