Two Thick Chewy Oatmeal Raisin Chocolate Chip Mega Cookies

When there are only two people in the house and when both of them don't need to be pigging out on sweets (though they'd surely like to), you kind of need recipes like this one. It feels odd when you're putting the ingredients together but, in the end, you get just what Deb promises - two great big perfect cookies. A perfect amount to enjoy and then be done with sweets...at least until the next time you decide to whip up a mini batch of these cookies.

My batter was pretty dry but I'm thinking this might be attributable to trying to use up the last of some rather dried-up brown sugar. While it was a little more tricky to get the dough to stick together, the inside of my finished cookie was plenty moist and chewy.

Oh, one more thing. These cookies taste great. If you're wondering how so many different elements like oatmeal, chocolate chips, and raisins can come together without being too much of a good thing, you can set that worry aside. It's like getting the best of everything good a cookie has to offer. Emily made these recently and left out the raisins, out of personal preference. Either way, you're going to absolutely adore this sweet treat. Best of all, who doesn't have these ingredients in their pantry? Don't you just love knowing you can get a whim for something sweet and, within just a few minutes, be enjoying a homemade cookie??

Two Thick Chewy Oatmeal Raisin Chocolate Chip Mega Cookies
from Deb Perelman's Smitten Kitchen Every Day cookbook

Ingredients:
2 Tablespoons unsalted butter, melted
3 Tablespoons packed light brown sugar
1 large egg yolk
1/4 teaspoon vanilla
3 Tablespoons all purpose flour
heaped 1/8 teaspoon baking soda
pinch of ground cinnamon
2 pinches sea salt
1/2 cup rolled oats
3 Tablespoons chocolate chips
2 Tablespoons raisins

Directions:
Heat oven to 350. Line a small baking sheet with parchment paper.

In a bowl, combine the butter, sugar, egg yolk, vanilla, flour, baking soda, cinnamon, and salt. Stir in the oats, chocolate chips and raisins. Divide the dough into two big mounds and bake for 15-17 minutes, until quite golden brown on top but - don't worry - still soft and chewy inside. Let the cookies cool on a tray for 5 minutes before eating.