These Oatmeal Raisin Chocolate Chip Cookies are super chewy and packed with flavor. You need just 10 ingredients and 10 minutes of active preparation time to make them.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
In a small heatproof bowl, microwave butter until 2/3 melted. Then stir until it's completely liquid. Transfer together with the brown sugar to a large mixing bowl and stir with a handheld or stand mixer fitted with a paddle or whisk attachment on medium-low speed just until combined, for about 1 minute. Add egg, and vanilla* and mix for about 30 seconds just until combined. Add flour, baking powder, and salt and mix until incorporated. Don’t overmix at any step or your cookies will dry out. Stir in oats. Fold in raisins and chocolate chips to combine.
Weigh cookie dough and divide by 12. Arrange 6 cookies on one baking sheet with about 2-3 inches space in-between. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look pale, puffy and dry. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.