These oatmeal raisin chocolate chip cookies are chewy, soft and sweet. They are easy to make and so delicious! And since there’s oats involved, that makes them healthy, right?! 😉
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I LOVE oatmeal raisin cookies. They might actually be my favorite cookie. My kids…not so much. If there’s oats and raisins involved, they’re out. So when I make these, I make them just for me. Yummm! I love the addition of dark chocolate chips. I think it gives the cookies the right amount of sweetness. It’s the chewy raisins and melty chocolate chips for me. I just think it’s the most perfect combination!
What type of oatmeal is best?
Old fashioned oats, in my opinion, are the only oats to use in oatmeal raisin chocolate chip cookies! They hold up to baking. Quick oats tend to get lost in the cookie because they are much thinner and powdery. The old fashioned oats gives you that bite and the chewy texture you want.
The great chocolate chip debate
To add chocolate chips or to leave them out. There’s quite a hot debate on this subject! I say do what makes you happy! If you are an oatmeal raisin cookie purist, leave out the chips. If you can’t stand raisins, leave them out and only add chocolate chips. I personally love dark chocolate chips in this recipe, but you could you milk chocolate or semi-sweet. You can add chopped nuts too, if you’re feeling fancy!
What you’ll need for Oatmeal Raisin Chocolate Chip Cookies:
- Old fashioned oats- I feel strongly about old fashioned oats, see above
- Chocolate chips- your favorite type
- Raisins- or use dried cranberries
- Brown sugar
- 1 egg, room temperature preferably
- Unsalted butter
- Baking soda
- Stand mixer- I absolutely adore my Kitchen Aid. It’s an investment, but these things last forever!
- Cookie sheet pans- I use these air bake ones
- Cooling racks
- Measuring cups and spoons
- Cookie scoop– I use 1 tablespoon scoops for these
To chill or not to chill
Do you have to chill the dough? Depends on your preference. In the recipe it says to chill the dough 30 minutes. The reasons to chill it:
- The dough is easier to scoop and won’t be as sticky
- The cookies don’t spread out as much. Un-chilled cookies will be thinner and flatter.
- Chilling helps to oats to soften
But they taste amazing either way! So if you have the time, chill the dough. If you just cannot wait to eat some amazing oatmeal raisin chocolate chip cookies, then skip it. It’s your call. For reference, the cookie on the left (above) was chilled first. The cookie on the right (above) was not chilled at all.
How to store:
Put cookies in an airtight container and store 3-4 days. I like to keep them in the fridge, with a slice of bread in the container. I think it keeps them softer longer.
Freezing: You can freeze the baked cookie. Let them cool completely. Wrap tightly in plastic wrap and put in a freezer bag. Freeze up to 3 months. Let thaw in the fridge or counter to eat.
Freezing the dough: Make the dough according to the recipe, chill 30 minutes. Then scoop the dough out and put on parchment or wax paper. Freeze 10 minutes and transfer to freezer bags and freeze for up to 3 months. When you’re ready to bake, thaw them overnight in the fridge or at room temperature for 1 hour before baking as directed.
Have you see these individual cookie molds by Souper Cubes? It’s perfect to freeze cookie dough!
Oatmeal Raisin Chocolate Chip Cookies
- Cookie sheet pans
- 1 1/2 cups all purpose flour can use gluten free flour
- 1 cup packed brown sugar
- 1 tsp baking soda
- 1 egg room temperature
- 1/2 cup unsalted butter room temperature
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 cups old fashioned oats
- 1 cup raisins
- 1 cup dark chocolate chips or milk chocolate or semi-sweet
- Whisk together the flour, baking soda, and salt. Set aside
- In a stand mixer, mix the butter and brown sugar together until fluffy, 2-3 minutes. Add in the eggs and vanilla and mix 1-2 minutes. Add in the dry ingredients, including the cinnamon, and mix together until well incorporated.
- Mix in the oatmeal. Then mix in the raisins and chocolate chips. Cover and chill the dough in the refrigerator 30 minutes.
- Preheat oven to 350ºF
- Scoop the cookies using a 1 tablespoon scoop or spoon onto cookie sheets, leaving 2 inches in between. Gently press down on the cookie to flatten it slightly.
- Bake 11-13 minutes until the edges start to brown. Let cool on the cookie sheets for 10 minutes. Don't try to move them too soon or they will fall apart. After 10 minutes, using a spatula, move them to a cooling rack and let them cool completely before eating or storing. If they aren't completely cool and set, they will fall apart when you try to pick them up. Be patient. 🙂
- I like to store these in an air tight container, in the fridge to keep them soft for 3-4 days. Or you can freeze them.