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.