Oatmeal raisin chocolate chip cookies are deliciously soft, cinnamon spiced oatmeal cookies filled with raisins and chocolate chips. These cozy, easy to make oatmeal chocolate chip raisin cookies have chewy centers with crisp, buttery edges.
Jump to:
Why Should You Make This Recipe
Oatmeal cookies are cookies that deliver on being quick, easy to make, cozy and so delicious. My Cranberry Oatmeal Cookies, Oatmeal Coconut Cookies and Iced Oatmeal Cookies are my current favorites on the blog. I am so excited to add these chewy chocolate chip oatmeal and raisin cookies to the blog.
- Layers of flavors and textures. The soft, chewy and buttery cookie dough filled with cozy oats, sweet brown sugar and molasses, and plump raisins and melty chocolate chips are a flavorful delight.
- Perfect for a holiday cookie swap. Not only are these cozy raisin and chocolate chip oat cookies easy to make, they are also beautiful and hold up really well in both taste and appearance. They make the perfect festive cookie for your holiday cookie swaps.
Ingredients
This recipe for chocolate chip raisin oat cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, salt and old fashioned oats.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, an egg and an egg yolk, vanilla extract, molasses, raisins and chocolate chips.
Substitutions
These oatmeal cookies with raisins and chocolate chips are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy oatmeal chocolate chip raisin cookies if you need them.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (210 g) rather than cup for cup.
- Baking Soda: This helps the make the cookies chewy and puff a bit and also spread. This cookie recipe has not been tested with baking powder only.
- Ground Cinnamon: This is optional, but recommended for flavor. Feel free to omit or replace with another ground spice such as nutmeg, cloves or all spice.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Molasses: This secret ingredient gives these oatmeal cookies a lovely chewy texture and keeps these cookies soft for days. Use unsulphured molasses, not blackstrap for these cookies. If you must substitute, a dark honey would work the best.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Old Fashioned Oats: Quick cooking oats are not recommended for this cookie recipe.
- Raisins: Feel free to use your preferred brand of raisins. Make sure the raisins are fresh and plump. If they are dried and hard, soak the raisins in warm water for 10 minutes. Then drain and blot the raisins dry.
- Chocolate Chips: I like to use a mix of regular semi sweet chocolate chips and mini chocolate chips. Feel free to use dark or milk chocolate chips if you like.
Variations
- Brown Butter Oatmeal Raisin Chocolate Chip Cookies: Melt 1 cup (226g) butter on low heat. Allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer to the fridge to chill another 45 - 60 minutes. The butter should be almost resolidified or the same consistency as room temperature butter. Do not microwave the resolidified brown butter. Follow the rest of the recipe as written.
- Optional mix-ins: Feel free to add up to 1 cup chopped nuts such as pecans or walnuts at the same time as the raisins and chocolate chips.
How To Make
Learn how to make oatmeal raisin chocolate chip cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, ground cinnamon and salt until well combined. Set aside for now.
- Place tablespoon slices of butter into a microwave safe bowl. Heat the butter for 30 seconds. The butter should be softened around the edges, but the butter should not melted. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk, vanilla extract and molasses until smooth and well combined. With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. Gently fold in the old fashioned oats, raisins, chocolate chips and mini chocolate chips one at a time until well combined.
- Wrap the cookie dough in plastic wrap and transfer to the fridge to chill for 30 minutes - 2 hours. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal raisin and chocolate chip cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Bake the old fashioned oatmeal chocolate chip cookies at 350 F (177 C) for 11 - 13 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Cool the oatmeal raisin chocolate chip cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the cookie dough to the chilling step. Store the cookie dough covered in the fridge for 2 - 3 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate chip oatmeal raisin cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
- Freeze Baked Cookies: Make sure the chewy oatmeal chocolate chip raisin cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap, parchment paper or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the oatmeal cookies with raisins and chocolate chips to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Use old fashioned or rolled oats. Quick cooking oats will not work as well for this oatmeal raisin and chocolate chip cookie recipe.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the cookie dough. For a better tasting cookie that doesn’t spread as much, make sure to chill the cookies. Even as little as 30 minutes can help the flour hydrate, allow the gluten to relax and help the butter resolidify. The result is a chewier, tastier cookie.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
Do I need to soak raisins before baking with them?
I find this is more a personal preference when using fresh raisins. If you would like softer, plumper raisins or you are using older raisins, make sure to soak them in warm water for 10 minutes, drain and blot them dry. Then use in the cookie recipe as written.
What does molasses do in cookies?
Molasses adds a depth of flavor and sweetness to the cookies, while also making them soft and chewier for longer.
Do I really need to chill the oatmeal cookie dough?
For this oatmeal raisin chocolate chip cookie recipe, it is important to chill the cookie dough before baking. Chilling the dough allows the flour to hydrate, creating a chewier cookie and keeps it from spread too much.
Can I make these chocolate chip oatmeal cookies with raisins larger or smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 9 - 11 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 14 - 16 minutes.
Other Chocolate Chip Cookie Recipes to Try
- Brown Butter Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
If you try this Oatmeal Raisin Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Oatmeal Raisin Chocolate Chip Cookies
Oatmeal raisin chocolate chip cookies are deliciously soft, cinnamon spiced oatmeal cookies filled with raisins and chocolate chips. These cozy, easy to make oatmeal chocolate chip raisin cookies have chewy centers with crisp, buttery edges.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 mixing bowl
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1¾ cups (210 g) all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) molasses optional
- 2 teaspoons (10 ml) vanilla extract
- 2½ cups (225 g) old fashioned oats
- 1 cup (160 g) raisins
- 1 cup (170 g) chocolate chips, plus more for topping
- ¼ cup (42 g) mini chocolate chips optional
Instructions
- In a mixing bowl whisk together the flour, baking soda, ground cinnamon and salt until well combined. Set aside for now.1¾ cups (210 g) all purpose flour, 1 teaspoon ground cinnamon , ¾ teaspoon baking soda, ½ teaspoon salt
- Place tablespoon slices of butter into a microwave safe bowl. Heat the butter for 30 seconds. The butter should be softened around the edges, but the butter should not melted. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.1 cup (226 g) cold unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- On low, cream in the egg, egg yolk, vanilla extract and molasses until smooth and well combined. With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. Gently fold in the old fashioned oats, raisins, chocolate chips and mini chocolate chips one at a time until well combined.1 large egg, room temperature, 1 large egg yolk, room temperature, 1 tablespoon (15 ml) molasses, 2 teaspoons (10 ml) vanilla extract , 2½ cups (225 g) old fashioned oats, 1 cup (160 g) raisins, 1 cup (170 g) chocolate chips, plus more for topping , ¼ cup (42 g) mini chocolate chips
- Wrap the cookie dough in plastic wrap and transfer to the fridge to chill for 30 minutes - 2 hours. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line two large baking sheets with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal raisin and chocolate chip cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart.Bake the oat chocolate chip raisin cookies at 350 F (177 C) for 11 - 13 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up.
- Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the oatmeal raisin chocolate chip cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked chocolate chip oatmeal raisin cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days.
See Variations section of the blog post to make these oatmeal raisin chocolate chip cookies with brown butter or to add nuts.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply