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