Today's post is on the best oatmeal raisin chocolate chip cookies. These cookies can be made effortlessly and are delicious treats. Having oatmeal and raisin as ingredients in cookies is an added perk as they are good for you. Undoubtedly it's also a great way to get kids and picky eaters to get good, nutritional stuff in their diets.
I was first introduced to these giant cookies at work in Redwood Shores, California. We had a bakery in one of the buildings, which is very popular and used to open up late afternoon. There used to be a long queue for coffee and desserts. My favorites were the cookies like the Hilton style, scones, and brownies with walnuts.
Even though they were a little pricey, they were super delicious! To bake those giant oatmeal cookies was always on my to-do list but I never got a chance with my hectic schedule. Now that blogging has taken a priority, finding and trying new recipes for my blog is a bonus.
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What makes this recipe great?
While I was looking for the recipe for the best oatmeal raisin chocolate chip cookie, there were so many to choose from! They all seemed straightforward. Many of them used instant oatmeal and some others used old-fashioned oats.
I love the texture of the old-fashioned oats in the cookies. It gives a nice bite and is chewy. After looking around and mixing and matching some of the ingredients, I narrowed it down to this recipe which uses dark brown sugar and cinnamon.
Ingredients Used in making the cookies
Dry Ingredients
- All-Purpose Flour - Regular all-purpose flour whisked with cinnamon powder, baking soda, and salt
- Oats - Use old-fashioned oats for good texture, instant oats can be used as well.
- Butter - Organic, unsalted, and softened at room temperature.
- Dark Brown Sugar - This gives a nice deep caramel flavor due to the molasses.
- Additions - Toasted walnuts, raisins (black or golden), chocolate chips.
Wet Ingredients
- Eggs - Organic at room temperature preferably.
- Vanilla essence
How to make the best oatmeal raisin chocolate chip cookies?
This is one of the simplest cookies to make. Firstly, cream the butter and sugar. Add eggs one by one. Later add the dry ingredients namely all-purpose flour, oats, baking soda, and cinnamon. I used the old-fashioned oats as mentioned earlier. You can very well use instant oats if you like.
The addition of chocolate chips to the cookies is optional. I do not like too many raisins in my cookie so I added only half a cup but you can add another 1.5 cups if you like. I also added walnuts to get a nice crunchy bite. You can add or leave out any of these, it's all one's personal choice.
It is better if the batter sits in the refrigerator for a while so the old-fashioned oats soak in the batter. If you bake it immediately, it may spread a little more and you get large-sized giant cookies.
When you bake the cookies from the refrigerated batter, you will find that they do not spread as much and are more chewy and softer. I made one batch immediately and another after 3 to 4 hours of refrigeration. They are both very delicious.
- Step 1: Combine the brown sugar and butter in a stand mixer.
- Step 2: Cream the butter and sugar well, to this add eggs one at a time along with vanilla essence.
- Step 3: Add the whisked AP flour, baking soda, and cinnamon powder followed by old-fashioned oats.
- Step 4: Mix gently and the dough is ready.
- Step 5: Scoop the dough onto a baking pan lined with parchment paper. Bake at 350 degrees F for 9 to 11 minutes.
- Step 6: Transfer the cookies to a cooling rack and enjoy.
Useful Tips for Making the Cookies
- Keep the butter and eggs at room temperature before making the batter.
- Feel free to adjust the amount of chocolate chips, raisins, and walnuts in the cookies to suit your taste. While black raisins are typically preferred in this recipe for their rich flavor, you can experiment with different variations to make the cookies your own.
- Be sure not to overbake the cookies, as this will make them hard instead of soft and chewy. They might appear slightly underbaked in the center, but as long as the edges are golden brown, it's the perfect time to remove them from the oven.
- The cookies will continue to cook a bit as they cool, giving you that desired soft and chewy texture.
Recipe FAQs
Refrigerating the batter helps soften the old-fashioned oats, resulting in a better texture for the cookies. You can bake the cookies after 3-4 hours of refrigeration, or even up to 1-2 days later for enhanced flavor.
While I haven't tried freezing the batter for future use, it’s similar to other cookie batters: if you freeze it, allow it to thaw to room temperature before scooping and baking for the best results.
Sure but please know that the texture might differ. Instant oats are usually softer than old-fashioned oats and may yield slightly softer or more compact cookies. Old-fashioned oats are a better choice for a chewier texture.
If you are out of old-fashioned oats, instant oats will still work but you may want to adjust the baking time slightly and keep a close watch when baking to avoid overbaking it.
These cookies are great accompaniments to your coffee and tea. They brought back good old memories of the evening coffee break at work with my colleagues. I also feel so glad that I can make them on my own and they almost taste like the original.
More Cookie Recipes
If you tried this Oatmeal Raisin Chocolate Chip Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Best Oatmeal Raisin Chocolate Chip Cookie
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp cinnamon powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 cups old fashioned oats
- ½ cup walnuts chopped
- 1 cup chocolate chips
- ½ cups raisins add another one and half cups if you like
- 1 cup butter room temperature
- 1.5 cups dark brown sugar
Wet Ingredients
- 2 eggs
- 1 tbsp vanilla extract
Instructions
- Pre-heat oven to 350 deg F.
- Line cookie tray with parchment paper.
- Whisk all-purpose flour, baking soda, salt and cinnamon in a large bowl and keep aside.
- Cream butter and sugar in a stand mixer at medium speed for about 2 to 3 minutes till it gets fluffy.
- Have all the ingredients namely the eggs, whisked flour, oats, rasins, nuts and chocoalte chips to be added into the creamed butter and sugar ready.
- First add eggs one at a time followed by vanilla essence and incorporate.
- Slowly add the whisked flour to the creamed sugar beaten with egg .Reduce speed and mix until well combined.
- Next add in oats , raisins, chocolate chips, nuts until they are all mixed well.
- Chill the dough for 2 to 3 hours or overnight. You can also choose to bake it immediately without refrigeration.
- Using a medium sized cookie scoop , scoop out the dough and place on the baking sheet .
- Bake for 9 to 11 minutes until golden around edges. Take care not to over bake .Let it stay on the baking sheet for 3 minutes.Transfer to cooling rack.
- Cookies are ready to be enjoyed.
Notes
-
- Keep the butter and eggs at room temperature before making the batter.
- Feel free to adjust the quantity of chocolate chips, raisins, and walnuts in the cookies to suit your taste.
- Black raisins are typically preferred in this recipe for their rich flavor, you can experiment with different varieties to make the cookies your own.
- Refrigerate the batter to get softer and chewier cookies.
- It is better if the batter sits in the refrigerator for a while so the old-fashioned oats soak in the batter. If you bake it immediately, it may spread a little more and you get large-sized giant cookies.
- When you bake the cookies from the refrigerated batter, you will find that they do not spread as much and are more chewy and softer.
- Be sure not to overbake the cookies, as this will make them hard instead of soft and chewy.
- They might appear slightly underbaked in the center, but as long as the edges are golden brown, it's the perfect time to remove them from the oven.
- The cookies will continue to cook a bit as they cool, giving you that desired soft and chewy texture.
I made these yesterday and they were fabulous!!!!
So glad they came out well! Thank you for the feedback.
My family loved this!
Baked right away. Best ever!
Awesome recipe! The fam loved it. Will have to make a double batch next time/
These oatmeal raisin chocolate chip cookies turned out amazing! Perfectly soft and chewy, with just the right balance of sweetness from the raisins and chocolate.
My family loved these cookies, we will be making them again! So yummy!
The perfect trifecta! Those cookies were so delicious!
Great recipe! I love that you use dark brown sugar. It adds a richness to the cookies. I made a big batch of these to take to a friend who has four kids. Came out great. I did not refrigerate the dough because I was short on time but let it stand a while at room temp so that the oats absorbed some of the liquid and got softer.
Thank you so much for taking the time to share your feedback. Glad to hear it turned out great. Yes you can bake these cookies without refrigeration as well , we like it both ways at our home.
So I love these cookies. I am usually very picky on oatmeal cookies. My hubby hates oatmeal cookies. We loved these cause instead of ginger or all spice you use cinnamon, these are soft and chewy. I did tweet alittle. I used cranberries instead of raisins. We do not like raisins period. And I increase chocolate chips,walnuts and cranberries. So wonderful not to sweet, soft and chewy. Do not want to put them down. I cooked a batch over by 1 minute to see what happened. A little crisper not hard still chewy soft and yummy! So if you want a little crisper 1minutes more. I love these cookies.
Thank you so much, glad you liked it!
I think that you need to look over your instructions one more time and the ingredients. I am making these cookies now and you forgot to mention went to add eggs and vanilla and directions as well as how much salt is needed in the ingredients. I already added my oats before I realized I never added egg and vanilla. Hoping they still turn out as wonderful as everyone else says.
I have corrected the instructions now and added the missing step, sorry about that. Thanks for letting me know.
I will try this menu. I have one but not quite happy about it. I want it gooey and tasty.
Thank you and hope you like it !