The secret to amazing chocolate oatmeal cookies — Chobani Greek yogurt. Add ¼ cup of Greek yogurt to your next cookie recipe, it makes all the difference. The best part: By swapping in Chobani Greek Yogurt, you’re serving up natural flavors that are not genetically modified (non-GMO), scoring a touchdown in your kitchen on game day!
- 2 Cups all-purpose flour
- 1 1/2 Cup quick one minute oats
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1 Teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1 Cup sugar
- 1 Cup large egg
- 1 Teaspoon vanilla extract
- 1/4 Cup Chobani Vanilla Chocolate Chunk Greek Yogurt
- 1 Cup raisins
Whisk together flour, oats, baking powder, baking soda and salt.
In a mixer, beat butter and sugar until light and airy, then mix in egg and vanilla.
Add half of flour mixture, then Chobani, then remaining flour mixture. When almost combined add raisins.
Place 3 tablespoon scoops 2-3 inches apart on a parchment-lined cookie sheet. Bake at 375 degrees F until golden, 16-18 min.