I spent so long searching for the perfect Oatmeal Chocolate Chip cookie. I had very specific demands. Must not be crunchy. Must not be fluffy. Must not be greasy (you know how cookies get weirdly greasy and spread sometimes? Ugh). And MUST. NOT. CONTAIN. RAISINS.

When is someone going to run for election on the platform of ending raisins in baked goods? I would vote for that person. I find raisins in baked goods to be an absolute abomination. I don’t even hate raisins, but in a cookie or, heaven forbid, a bread? Just say no.

Our friend and neighbor got really beat up skiing this weekend, and I wanted to make him a treat to lift his spirits. And what did he request. Oatmeal Raisin Cookies. I almost packed up and moved right then. I can’t have such a decay of moral feeling right next door. But I set aside my morals for just a minute and made a few of these into Oatmeal Raisin Cookies, by adding a tsp of cinnamon and some raisins to part of the dough. So. You can do that too if you also are a disgusting human being who likes disgusting things.

But please don’t. Please make these with chocolate chips. Or butterscotch chips! Or dark chocolate chunks. Or a combo. Ooo yes, that is next on my list.

Anyway, if you too have been searching for the perfect recipe, I gotchu. And of course, this recipe comes from Mel’s Kitchen Cafe. If you’re ever looking for THE recipe, she’s your girl. And I wish we were real life best friends.

A few cookie tips

• If you are like me, and have never remembered to get the butter out to soften in your entire life- here’s how I get my butter perfectly softened. Take the butter, still in the wrapper, and put it in the microwave, 5 seconds at a time. Rotate the butter between each spurt. As soon as it gives when you squeeze it, it’s done! Over softened butter will cause your cookies to spread and do that weird greasy thing. NO. Don’t do that.

• Spreading cookies causes me so much sadness. If you are having spread-age, use the convection setting if your oven has it. If it doesn’t, try bumping up the oven temperature to 375.

• Refrigerating your dough while it’s waiting to bake will also help reduce spread-age.

• These cookies freeze fantastically. Sometimes I’ll freeze them cooked and just eat ’em frozen right out of the fridge, and sometimes I’ll freeze the dough, scooped into balls. Sometimes I will then eat said balls straight from the freezer. Very occasionally, I will even bake the frozen dough. Just add a couple of minutes to the baking time.

These cookies are perfect. I should know, I ate 6 yesterday. I had to brush my teeth to get myself to stop eating them.

I’ve got a perfect chocolate chip cookie, perfect snickerdoodles, unique and amazing Key Lime Tea Cookies, Cadbury Mini Egg Cookies (can also be made with white chocolate chips), crazy delicious Funfetti Cookies,and now these Oatmeal Chocolate Chip Cookies. This blog is 3 months old and I’ve already posted 6 cookie recipes. And lots more to come. But I’m always looking to expand my cookie repertoire, or cookietoire, so if you have a great recipe, please share it with me!