The Best Oatmeal Raisin Chocolate Chip Cookies
Get the best of two classic cookies in one delicious treat: Oatmeal Raisin Chocolate Chip Cookies. Chewy, flavorful, and irresistible!
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!
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.
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