If you adore cookies that boast a perfect blend of chewiness and bursts of sweetness, then this Oatmeal Raisin Cookies with Chocolate Chips Recipe will quickly become your new favorite. These cookies combine hearty oats, juicy raisins, and rich chocolate chips in every scrumptious bite—a delightful twist on the classic oatmeal raisin cookie that offers both nostalgia and indulgence. Perfect for sharing with friends or enjoying with a cozy cup of tea, this recipe is straightforward, rewarding, and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking exceptional cookies, and this recipe calls for simple, pantry-friendly staples that each play a vital role. From the soft butter that provides richness to the cinnamon that adds a warm background flavor, every component shines in this Oatmeal Raisin Cookies with Chocolate Chips Recipe.
- All-purpose flour: The foundation of your cookie, it provides structure and holds everything together beautifully.
- Baking soda and baking powder: These leavening agents work to give your cookies lift and a tender crumb.
- Ground cinnamon: Adds a cozy, spicy warmth that complements the raisins perfectly.
- Fine sea salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Softened for the ideal creamy texture and rich flavor.
- Light brown sugar: Delivers moisture and a subtle caramel note that deepens the cookie’s taste.
- Granulated sugar: Provides crispness and sweet balance.
- Large egg: Binds the ingredients while ensuring a tender bite.
- Pure vanilla extract: A small addition that elevates all the flavors.
- Old fashioned rolled oats: The hero ingredient for that chewy, hearty texture we crave.
- Raisins: Soaked and plump, they offer chewy bursts of natural sweetness throughout.
- Semisweet chocolate chips: Melty pockets of chocolate magic that complement the raisins perfectly.
How to Make Oatmeal Raisin Cookies with Chocolate Chips Recipe
Step 1: Prep and Soak the Raisins
Start off by preheating your oven to 350˚F and lining two baking sheets with parchment paper, setting them aside for now. Soak the raisins in warm water for about 15 minutes—this little step isn’t just a suggestion, it’s a game changer for making them irresistibly plump and juicy. After soaking, be sure to drain the raisins thoroughly and pat them dry with paper towels so they don’t add too much moisture to your dough.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and fine sea salt. This simple mixture is your cookie’s dry base and combining these ingredients ensures your baking soda and powder are evenly distributed, helping the cookies rise just right.
Step 3: Cream Butter and Sugars
Using a stand mixer fitted with the paddle attachment, or a hand mixer if you prefer, beat the softened butter with both sugars until the mixture is light and fluffy—about two minutes. This step is crucial for incorporating air and ensuring your cookies bake up tender with a luscious texture.
Step 4: Add Egg and Vanilla
Now mix in the egg and vanilla extract until fully combined. These additions not only help bind everything together but also provide that homey, comforting flavor you expect from a classic oatmeal cookie.
Step 5: Incorporate Dry Ingredients and Add-Ins
With the mixer on low speed, gradually add the flour mixture, just until combined. Next, fold in the oats, plumped raisins, and chocolate chips. The dough will feel thick and hearty, telling you you’re on the right track to some truly satisfying cookies.
Step 6: Shape and Bake
Divide the dough into 16 even portions using a 3-Tbsp or 2-ounce cookie scoop for uniformity. Slightly flatten each ball with the back of a measuring cup to encourage even baking. Bake one sheet at a time in the preheated oven for 12 to 14 minutes or until the edges develop a gentle golden hue. Remove immediately once done; over-baking can dry these gems out. Let them cool on the pan for five minutes before transferring to a wire rack to cool completely.
How to Serve Oatmeal Raisin Cookies with Chocolate Chips Recipe
Garnishes
For a finishing touch that adds visual appeal and flavor, try sprinkling a few extra oats or mini chocolate chips on the cookies just before baking. If you want to serve them up fresh, a light dusting of powdered sugar over cooled cookies can give a delicate, festive look.
Side Dishes
These cookies pair beautifully with a glass of cold milk, a cup of robust coffee, or a soothing herbal tea. For brunch or dessert spreads, balance their sweetness with fresh fruit or a tangy yogurt dip for a refreshing contrast.
Creative Ways to Present
Arrange your oatmeal cookies in a cute basket lined with a colorful napkin or stack them with parchment paper between layers in a decorative jar. For parties, consider sandwiching a dollop of cinnamon-spiced cream cheese or peanut butter between two cookies for a decadent twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your oatmeal raisin cookies with chocolate chips in an airtight container at room temperature. They’ll stay soft and flavorful for up to three days—perfect for grabbing a quick sweet treat anytime.
Freezing
If you want to keep them longer, these cookies freeze beautifully. Place them in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to three months without losing their scrumptious texture.
Reheating
To enjoy frozen or stored cookies at their best, gently reheat them in the oven at 300ËšF for about 5 minutes or until warmed through. This brings back that just-baked softness and melty chocolate chip goodness, making each bite feel freshly made.
FAQs
Can I substitute golden raisins for regular raisins?
Absolutely! Golden raisins offer a slightly different sweetness and a bit juicier texture but work perfectly in this recipe. Feel free to use whichever you prefer or have on hand.
Will these cookies be crunchy or chewy?
Thanks to the oats and the soaking of the raisins, these cookies have a beautifully chewy texture with just a hint of crispness at the edges — the best of both worlds.
Can I use quick oats instead of old fashioned rolled oats?
Old fashioned rolled oats are best here because they hold their shape and texture during baking. Quick oats might make the cookies denser and less chewy, but you can still use them if that’s what you have.
Is it okay to use salted butter instead of unsalted?
Yes, but reduce or omit the additional sea salt in the recipe to avoid over-salting your cookies. Unsalted butter gives you better control over the salt content overall.
Can I make the dough ahead of time?
Definitely! You can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before baking. This can even enhance the flavors, making your cookies taste deeper and more developed.
Final Thoughts
Nothing beats the joy of biting into a freshly baked cookie that combines wholesome oats, sweet raisins, and decadent chocolate chips, and this Oatmeal Raisin Cookies with Chocolate Chips Recipe brings all those flavors together flawlessly. Whether you’re baking for yourself, family, or friends, give this recipe a try—you’ll be rewarded with cookies that feel like a warm hug in every bite. Happy baking!
Print
Oatmeal Raisin Cookies with Chocolate Chips Recipe
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously chewy oatmeal raisin cookies loaded with sweet raisins and semisweet chocolate chips. These classic cookies combine the hearty texture of rolled oats with warm cinnamon and a perfect balance of brown and granulated sugar for a delightful treat that’s easy to make and perfect for sharing.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (at room temperature)
- 1/2 cup light brown sugar (packed)
- 1/4 cup sugar
- 1 large egg (at room temperature)
- 1 tsp pure vanilla extract
Add-ins
- 2 cups old fashioned rolled oats
- 1 cup raisins
- 1 cup semisweet chocolate chips
Instructions
- Prep: Preheat the oven to 350ËšF and position a rack in the center. Line two baking sheets with parchment paper to prevent sticking. Soak the raisins in warm water for 15 minutes to plump them up, then drain thoroughly and pat dry with paper towels.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and sea salt until well combined.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the softened unsalted butter with light brown sugar and granulated sugar on medium-high speed for about 2 minutes until the mixture becomes light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture while the mixer is running on low speed. Mix just until combined to avoid overworking the dough.
- Add Oats and Mix-ins: Fold in the rolled oats, plumped raisins, and semisweet chocolate chips, mixing gently until evenly distributed throughout the dough. The dough will be thick and hearty.
- Shape Cookies: Portion the dough into 16 equal balls, each about 2 inches in diameter, using a 3-tablespoon or 2-ounce cookie scoop for consistency. Slightly flatten each ball with the back of a measuring cup to promote even baking.
- Bake: Bake one baking sheet at a time for 12–14 minutes. The cookies are done when the edges turn a slight golden color. Remove immediately from the oven to prevent over-baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container for up to 3 days to maintain freshness.
Notes
- Soaking the raisins helps them stay moist and plump in the cookies; be sure to dry them well to avoid excess moisture in dough.
- Do not over-bake the cookies to keep them soft and chewy; edges should just begin to turn golden.
- Flattening the cookie dough balls slightly ensures even baking and a perfect cookie shape.
- Store cookies in an airtight container at room temperature and consume within 3 days for the best taste.
- You can substitute chocolate chips with chopped nuts or leave them out for a classic oatmeal raisin experience.
