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