- Yield:makes about two dozen cookies
- Active time: 25 minutes
- Total time:2 hours 40 minutes
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3 1/4 cups rolled oats
- 2/3 cup raisins
- 1/2 cup milk chocolate chips
- Fleur de sel
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat together butter and shortening until smooth. Add sugar and beat until fluffy. Beat in vanilla extract. Beat in egg until incorporated.
Add dry ingredients to bowl and beat until just combined. Stir in oats. Stir in chocolate chips and raisins. Form dough into a ball and cover with plastic wrap. Let chill in refrigerator at least two hours and preferably overnight.
Preheat oven to 375° F. Line two baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball. Place on cookie sheet. Repeat with remaining dough. Sprinkle the top of each cookie with fleur de sel. Bake cookies until golden at the edges, about 12 minutes.