1 stick unsalted butter, at room temperature
1/2 c. light brown sugar, lightly packed
1/4 c. granulated sugar
1 t. pure vanilla extract
1 extra-large eggs, at room temperature
7/8 c. all-purpose flour
1/2 t. baking soda
1/2 t. kosher salt
½ c. + 2 T. old-fashioned oats
6 oz. bittersweet chocolate chips
3/8 c. raisins or dried cranberries (I prefer raisins)
Fleur de sel
Preheat the oven to 375 degrees
Line 2 sheet pans with parchment paper
In an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed for 3 minutes, until light and fluffy
Scrape down the bowl
On low speed, add the vanilla, then the egg and continue beating until fully incorporated
Scrape down the bowl again
Meanwhile, sift the flour, baking soda, and salt into a medium bowl and stir in the oats
With the mixer on low, slowly add the flour mixture to the butter-sugar mixture
Don’t overbeat it!
With mixer on lowest speed, mix in the chocolate and raisins for just 5 seconds
Finish mixing with a wooden spoon
Using a cookie scoop (or 2 spoons), scoop round balls of dough onto the prepared pans
If desired, sprinkle lightly with fleur de sel (just a few grains for each cookie)
Bake for 10 to 15 minutes, until nicely browned
Adapted from Barefoot Contessa
