Welcome to probably the best cookie recipe that I have ever shared on my blog. These oatmeal raisin chocolate chip cookies are to die for but before we get started you just have to promise me that no matter what, you’ll let the dough chill in the fridge overnight (or for at least 12 hours).
I love the chewiness of oatmeal cookies and oatmeal raisin has always been my favorite type of cookie. Let me just tell you that adding chocolate chips in along with the raisins takes it to the next level of deliciousness. This is not at all to knock the raisins…you 100% need both of them in there together. It’s like a chocolate covered raisin oatmeal cookie.
True story…I once made oatmeal cookies with chocolate covered raisins and while they turned out well, it’s way better to add the two items separately. You get bigger chunks of chocolate this way.
Another thing that I always add to my baked goods (especially cookies) that ups the tasty quotient? Sea or kosher salt! Well-salted baked goods are where it’s at. This recipe has almost a teaspoon of coarse kosher salt mixed in. I HIGHLY recommend using coarse salt in this recipe so you get some noticeable salty tastes with the sweet.
These oatmeal raisin chocolate chip cookies are so thick and chewy. The key to this is a long chill in the fridge. I know it’s hard to exercise the patience to wait and bake cookies after you’ve prepared the dough but it’s oh so worth it for the results. They bake up so much better when the dough is chilled. It prevents excessive spreading and thin cookies.
The dough could not be easier to prepare and you can have it mixed up and ready to chill in the fridge in under 10 minutes. The ingredients list is short and simple!
After your 12-hour or overnight chill, the cookies bake in a 350 degree oven for about 11 minutes. I like to bake them on a silpat mat over top of this cookie pan. For roasting veggies and the like, I have no problem using cheap cookie sheets/baking pans. For baking, I break out the good stuff. It makes a difference.
I let the cookies cool completely on a wire rack before putting away. I also recommend eating several warm from the oven. 😉
The recipe as written makes around four dozen cookies but they freeze very well. I put my cookies in the freezer in a Tupperware and place wax or parchment paper between the layers. When I want a cookie I either eat one frozen straight out of the freezer (I swear it’s good!) or pop them in the microwave for 20-30 seconds at 50% power to soften and slightly warm.
You can also easily half this recipe although I think you should just make the full recipe…you can always share! 🙂 I’ve brought these cookies at get togethers and given to friends and I always get asked for the recipe.
OATMEAL RAISIN CHOCOLATE CHIP COOKIESPrint
Soft, thick and chewy oatmeal raisin chocolate chip cookies! Simple to prepare and super delicious!
1 cup (2 sticks) unsalted butter, softened
1 1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse kosher or sea salt (you can even take this up to 1 teaspoon if you’re a fan of salted baked goods like I am)
3 cups rolled oats
1 cup raisins (if they seem dry, rehydrate in hot water and then drain before adding to dough)
1 cup semi-sweet chocolate chips or chocolate chunks
- Whisk together flour, baking soda, cinnamon and salt. Set aside.
- Fit a stand mixer with the paddle attachment. On medium speed, cream together butter and sugar until fluffy and lightened in color (1-2 minutes). Add eggs one at a time and vanilla until smooth.
- Reduce mixer speed to medium-low and slowly mix in flour mixture. Stir in the oats, raisins and chocolate chips.
- Chill the dough overnight or for at least 12 hours.
- Preheat oven to 350 degrees.
- Using a sturdy spoon or ice cream scoop, scoop dough balls out onto prepared baking sheet. Make sure they’re about two inches apart.
- Bake for 9-11 minutes (depending on your oven). Remove cookies from oven when they’re beginning to get golden/set around the edges but still seem undercooked in the middle.
- Let cool on the baking sheet for a few minutes to finish setting and then use a flat spatula to transfer cookies to a wire rack to cool completely.
These cookies freeze very well.
This recipe can easily be divided in half for a smaller batch.
Keywords: baking, cookies, dessert
What’s your favorite type of cookie?
What wins in your book? Oatmeal raisin, oatmeal chocolate chip or a mix of both?