The Best Oatmeal Raisin Chocolate Chip Cookies
Can’t decide between oatmeal chocolate chip cookies and oatmeal raisin cookies? There’s no need thanks to my Oatmeal Raisin Chocolate Chip Cookies recipe! The best part about these chewy oatmeal cookies is that they come together in one large bowl, and there’s no hand mixer or electric mixer needed! These are the best oatmeal chocolate chip cookies with raisins ever and I know they’ll become your favourite cookie!
I love chewy oatmeal chocolate chip cookies but I love the texture that sweet raisins add to traditional oatmeal raisin cookie dough. That’s why I created this basic recipe! The result is chewy oatmeal raisin cookies with chocolate chips! Trust me, these are the best oatmeal raisin cookies ever! For this recipe I use quick oats, but you could use old-fashioned oats instead. Don’t forget to check out the recipe card section of the post for more tips to make these delicious cookies.
If you’re looking for more chocolate-y recipes, check out my brown butter chocolate chip loaf cake, milk chocolate brownies, reese’s brownies, triple chocolate cupcakes, and matilda’s chocolate cake!
Why You’ll Love This Recipe
- Perfectly Chewy and Flavorful – These cookies balance the rich nuttiness of browned butter with the warm spices of cinnamon, creating a chewy, satisfying bite that’s irresistible. Plus, there’s nothing but simple ingredients!
- A Fun Twist on a Classic – Combining raisins and chocolate chips gives you the best of both worlds: the traditional sweetness of raisins and the melty goodness of chocolate in every cookie. They’re the best cookies ever!
- Easy to Make Ahead – With a quick dough chilling step, these cookies are perfect for prepping ahead of time, ensuring fresh-baked goodness whenever you want them.
Ingredients
- Unsalted Butter, browned – Browning the butter brings out a nutty, rich flavor that makes these cookies stand out. Stir while browning to avoid burning it, and let it cool a bit so it doesn’t mess with the eggs when you mix everything together.
- Brown Sugar – This adds a chewy texture and deep, caramel-like flavor. Its moisture keeps the cookies soft and helps balance out the crispness from the white sugar.
- White Sugar – It helps give the cookies that perfect balance of sweetness and a little extra crunch around the edges.
- Egg + Egg Yolk – The whole egg gives structure, while the extra yolk brings in more richness and keeps the cookies extra chewy. It’s a simple trick to avoid any cakiness.
- Vanilla Extract – This adds warmth and depth to the flavor. A good vanilla extract goes a long way in enhancing everything else without overpowering.
- All-Purpose Flour – Provides structure to the cookies. Just be sure to measure it correctly—too much can make the cookies a bit dense.
- Kosher Salt – Balances the sweetness and brings out the best in all the other flavors. A little bit makes a big difference.
- Baking Soda – This helps give the cookies some lift and keeps the centers soft. It’s what makes the texture just right.
- Cinnamon – Adds a cozy warmth to the flavor. It complements the raisins and oats, tying everything together.
- Quick Oats – These blend into the dough and give the cookies a nice chewy texture without being too chunky. They add a subtle oat flavor, which is a nice balance to the sweetness. I like quick-cooking oats because they are softer than old fashioned oats. However, you could use either kind of oats for this easy recipe.
- Raisins – Raisins add natural sweetness and chewy bits throughout. If you want them plumper, you can soak them in warm water before adding them in. You could even use golden raisins!
- Chocolate Chips – They bring a rich, melty contrast to the oats and raisins. Semisweet or dark chocolate works well here, but feel free to mix it up with different types of chocolate.
Substitutions
- Dried Cranberries instead of Raisins – For a tangy twist, swap the raisins with dried cranberries. They’ll add a bright, slightly tart flavor that pairs beautifully with the chocolate chips.
- Coconut Oil instead of Butter – If you want a dairy-free option, coconut oil works great in place of butter. It’ll give the cookies a slightly tropical undertone while keeping them chewy.
Additions
- Chopped Walnuts – Adding chopped walnuts will bring extra crunch and complement the chewiness of the raisins and oats. Plus, it adds a lovely nutty flavor. Raisin haters can replace raisins with nuts!
- Shredded Coconut – For added texture and a subtle sweetness, mix in a bit of shredded coconut. It pairs well with both the oats and chocolate chips for a more tropical feel.
Step by Step Instructions
Brown the Butter: In a medium saucepan, brown the butter over medium heat, stirring constantly. Once it foams and turns a golden brown with a nutty aroma, remove it from heat. Allow the butter to cool for a minute or until it’s no longer hot to the touch.
Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract, then mix thoroughly.
Add Dry Ingredients: Add the flour, salt, baking soda, and cinnamon to the wet mixture. Beat until combined.
Fold in the quick oats and mix until evenly incorporated.
Add Raisins and Chocolate Chips: Gently fold in the raisins and chocolate chips until evenly distributed throughout the dough.
Chill the Dough: Cover and refrigerate the dough for at least 30 minutes or overnight for best results.
Preheat the Oven: When ready to bake, preheat the oven to 350°F and line a cookie sheet with parchment paper.
Shape and Bake: Use a 1-ounce cookie scoop to portion out the dough, placing them 2 inches apart on the prepared sheet.
Bake for 11 minutes, or until the edges are just golden brown and the centers are puffed but still gooey.
Cool and Serve: Let the cookies cool on the baking sheet before enjoying them!
Expert Tips and Notes
- Chill the Dough for Better Texture – Chilling the dough for at least 30 minutes allows the flavors to develop and gives the cookies a chewier texture. It also helps prevent them from spreading too much while baking.
- Brown Butter Like a Pro – When browning butter, watch for a golden color and a nutty aroma. Stir continuously to avoid burning, and remove from heat as soon as the butter starts to brown to prevent it from getting too dark.
- Soak Raisins for Extra Plumpness – For soft, chewy raisins in every bite, soak them in warm water (or even a little rum or vanilla extract!) for about 10 minutes before adding them to the dough. Drain and pat dry before mixing them in.
- Don’t Overmix the Dough – Once the dry ingredients are added, mix the dough just until everything is combined. Overmixing can make the cookies dense and tough, so be gentle when folding in the oats, raisins, and chocolate chips.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
- Freezer (Baked): Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the oven.
- Freeze Dough Balls: Freeze portioned dough balls on a baking sheet, then store in a freezer-safe bag for up to 3 months. Bake from frozen at 350°F, adding 1-2 minutes to the baking time.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Oatmeal Raisin Chocolate Chip Cookies
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Cookie scoop (1-ounce)
- Parchment paper
- Cookie sheet
- Cooling rack
Ingredients
- 3/4 cup (1.5sticks) unsalted butter browned and cooled
- 3/4 cup (163.5g) light brown sugar
- 1/4 cup (50g) white sugar
- 1 egg + 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup (81g) quick oats
- 3/4 cup (130.5g) raisins
- 3/4 cup (127.5g) chocolate chips
Instructions
Brown the Butter:
- In a medium saucepan, brown the butter over medium heat, stirring constantly. Once it foams and turns a golden brown with a nutty aroma, remove it from heat. Allow the butter to cool for a minute or until it’s no longer hot to the touch.
Make the Dough:
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract, then mix thoroughly.
- Add the flour, salt, baking soda, and cinnamon to the wet mixture. Beat until combined. Fold in the quick oats and mix until evenly incorporated.
Fold in Mix-Ins:
- Gently fold in the raisins and chocolate chips until evenly distributed throughout the dough.
Chill the Dough:
- Cover and refrigerate the dough for at least 30 minutes or overnight for best results.
Preheat the Oven:
- When ready to bake, preheat the oven to 350°Fahrenheit (176° Celsius) and line a cookie sheet with parchment paper.
Shape and Bake:
- Use a 1-ounce cookie scoop to portion out the dough, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers are puffed but still gooey.
Cool and Serve:
- Let the cookies cool on the baking sheet before enjoying them!
