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  • Dad’s Oatmeal Chocolate Chip Cookies with Raisins – Oh Sweet Basil

    Dad’s Oatmeal Chocolate Chip Cookies with Raisins – Oh Sweet Basil

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    Oatmeal chocolate chip cookies with raisins are made with oats, butter, brown sugar, and just the right touch of spices for soft, chewy, delicious, perfect oatmeal cookies. Heavenly!

    My first memory of being in the kitchen cooking is actually with my dad, which is funny because he rarely did any cooking. He was so, so busy working, serving, and providing for our family, but I vividly remember sitting on the counter and him teaching me how to make these cookies. They were dad’s signature cookie, and man, we devoured them! They are thick and chewy and have the perfect oatmeal cookie texture!

    The last time I was up in Idaho visiting my parents, I came home from running an errand and found my three kiddos surrounding my dad in the kitchen while they made oatmeal raisin chocolate chip cookies together. It stopped me dead in my tracks and feelings of love and home overwhelmed me.

    I won’t stop saying it. Families are strengthened when they cook, bake, and eat together. Memories are made. Bonds are created. Love abounds…and bellies are happy!

    Before we jump into this recipe, I know there are going to be some raisin haters out there. Just omit the raisins, haters. Double down on the chocolate and omit the dang raisins! But I love the raisins. That’s how dad made them, so that’s how I like them!

    Now that I think about it, I bet there will be some chocolate haters out there too. Oatmeal raisin cookie purists aren’t going to like chocolate in their cookies. So omit the chocolate and double the raisins. Do what makes you happy I say! But I love the combo of both in this cookie.

    ron feik and carrian feik dad and I in the kitchen

    Ingredients for Oatmeal Raisin Chocolate Chip Cookies

    If you have raisins in the pantry, I’m going to guess you will have all the rest of these ingredients too. No surprises, no secrets, just straight up classic oatmeal cookie recipe ingredients.

    • Raisins
    • Baking Soda
    • Unsalted Butter
    • Dark Brown Sugar
    • Sugar
    • Egg
    • Vanilla Extract
    • All Purpose Flour
    • Cornstarch
    • Oat Flour (see section below)
    • Sea Salt
    • Cinnamon
    • Nutmeg
    • Cloves
    • Oats
    • Chocolate Chips or Chunks

    Scroll down to the recipe card to see all the measurements.

    a photo of three large oatmeal raisin chocolate chip cookies sitting on a piece of parchmenta photo of three large oatmeal raisin chocolate chip cookies sitting on a piece of parchment

    How to Make Oatmeal Raisin Chocolate Chip Cookies

    We are going to start this recipe by plumping up the raisins, and then we will jump into the classic wet ingredients, dry ingredients, combine, eat a little cookie cough, bake, inhale…

    1. Plump: Put raisins in small saucepan with enough water to just cover them and simmer them over medium heat. Drain them and let them cool.
    2. Beat: Combine sugars and butter and beat them together until creamy in a stand mixer with the paddle attachment.
    3. Grind: Make oat flour (see section below) by grinding and pulsing them in a blender or food processor.
    4. Mix: Combine all the dry ingredients and spices in a medium bowl and stir to combine.
    5. Beat: Add the egg and vanilla to the butter mixture and beat to combine.
    6. Combine: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
    7. Fold: Gently fold in the raisins and chocolate chips.
    8. Scoop: Using a cookie scoop, scoop the dough into balls on a cookie sheet, cover with plastic wrap and stick them in the refrigerator for at least an hour or up to overnight.
      • NOTE: You can bake them without chilling, but I highly recommend at least an hour in the fridge.
    9. Bake: Preheat the oven to 350 degrees F and bake for 8 minutes.
    10. Sprinkle: Sprinkle with sea salt if you want and then nom nom nom!

    Head down to the recipe card for all the detailed instructions.

    a photo of an oatmeal raisin chocolate chip cookie with a bite taken out of it. the chocolate chips are melted and dripping down the cookie.a photo of an oatmeal raisin chocolate chip cookie with a bite taken out of it. the chocolate chips are melted and dripping down the cookie.

    How to Make Homemade Oat Flour

    Place old fashioned oats into a blender and pulse until it is fine powder. A food processor can also be used.

    One cup of old fashioned oats will yield one cup of oat flour.

    Can Cookie Dough Be Frozen?

    You can freeze cookie dough in a container with a tight fitting lid.

    Or, you can scoop balls of dough onto a parchment paper lined baking sheet and freeze for 1-2 hours, then transfer the frozen balls to a heavy duty freezer bag.

    Cookie dough will keep for 2-3 months in the freezer.

    How Long Will Cookies Keep in the Pantry?

    Cookies should be stored in an airtight container for up to 2 weeks.

    a photo of four oatmeal raisin chocolate chip cookies sitting on a piece of parchment paper. the chocolate chips are melty and delicious.a photo of four oatmeal raisin chocolate chip cookies sitting on a piece of parchment paper. the chocolate chips are melty and delicious.

    Why Do Cookies Spread?

    Cookies will spread if the fat is too warm, refrigerating the dough before baking will help keep cookies from spreading. Please note that if you refrigerate these for more than 1 hour, they will hardly spread at all so you may want to smash them down a little with the bottom of a glass cup. You can press them before or after baking.

    Cookies can also spread if there isn’t enough flour.  Try adding a couple of tablespoons more flour.

    How Do You Keep Soft Cookies From Getting Hard?

    Be sure you seal them in an airtight container.

    Another trick is to add a slice of bread to the container.

    What Variations Can I Make on Oatmeal Chocolate Chip Cookies?

    I already mentioned going all raisins or all chocolate on this recipe, but you could really use any mix-ins you want. The base for this cookie dough can take on anything delicious:

    • Walnuts
    • Pecans
    • Craisins
    • Butterscotch Chips
    • Milk Chocolate Chips
    • Almonds
    • White Chocolate Chips
    • Dark Chocolate Chips
    • Freeze Dried Fruits
    • Pistachios
    • Macadamia Nuts

    Feel free to make these exactly the way you like them!

    a photo of three large oatmeal raisin chocolate chip cookies sitting on a piece of parchment paper. the cookies are topped with flaked sea salt.a photo of three large oatmeal raisin chocolate chip cookies sitting on a piece of parchment paper. the cookies are topped with flaked sea salt.

    I wish you all could join my sweet dad in the kitchen to make a batch of these oatmeal chocolate chip cookies with raisins! Since that isn’t feasible, gather your kids, grandkids, nieces and nephews in the kitchen a start making your own memories together! I promise you won’t regret it and they will never forget it!

    More COOKIE RECIPES You’re Going to Love:

    Servings: 48

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Refrigerate: 1 hour

    Total Time: 1 hour 18 minutes

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    • 3/4 Cup Raisins
    • 1/2 teaspoon Baking soda, plus more (below)
    • 1/2 Cup Butter, unsalted, barely softened, but still firm
    • 1/2 Cup Brown Sugar, dark, firmly packed
    • 1/2 Cup Sugar
    • 3/4 Cup Flour
    • 1/4 Cup Oat Flour, *see note
    • 1/2 teaspoon Baking Soda
    • 1 1/2 teaspoons Cornstarch
    • 1 1/2 teaspoons Cinnamon
    • 1/8 teaspoon Nutmeg
    • 1 Pinch Cloves
    • 1 1/2 Cups Oats, old fashioned, not quick
    • 1 Large Egg
    • 2 teaspoons Vanilla
    • 3/4 Cup Chocolate Chips, milk, semi sweet or dark chocolate or chocolate chunks
    • 1/2 teaspoon Sea Salt

    • In a very small saucepan over medium heat, add the raisins and just enough water to barely cover them. Stir in the baking soda and heat until simmering. 

      3/4 Cup Raisins, 1/2 teaspoon Baking soda

    • Drain the raisins and set aside to cool.

    • Make sure the butter is softened enough to leave your fingerprint, but not so soft you can easily press down through the butter. 

    • In a standing mixer with the paddle attachment, add the butter and both sugars and beat for 3 minutes. 

      1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/2 Cup Sugar

    • Meanwhile, in a blender, add 1/4 cup old fashioned oats and pulse until it becomes a fine powder. I like to do 1/2 cup and save the extra 1/4 cup for next time.

      1/4 Cup Oat Flour

    • In a small bowl, add the flour, oat flour, baking soda, cornstarch, cinnamon, nutmeg, cloves, and whole oats, stir to combine. 

      3/4 Cup Flour, 1/2 teaspoon Baking Soda, 1 1/2 teaspoons Cornstarch, 1 1/2 teaspoons Cinnamon, 1/8 teaspoon Nutmeg, 1 Pinch Cloves, 1 1/2 Cups Oats

    • Crack the egg into the butter and add the vanilla. Beat until just combined.

      1 Large Egg, 2 teaspoons Vanilla

    • Add the flours into the mixture, and slowly turn on the mixer, mixing until it has almost come together. Gently add the raisins and chocolate chips and continue to mix. 

      3/4 Cup Chocolate Chips

    • Scoop the dough into rounded balls on a cookie sheet and cover with plastic wrap. Refrigerate for 1 hour or up to over night. 

    • You can bake these cookies right away but they spread more and have a little less flavor.

    • See notes on refrigeration over 1 hour. 

    • Preheat the oven to 350 degrees F. 

    • Bake for 8 minutes. Cool and enjoy with a sprinkle of flaked sea salt if desired. 

      1/2 teaspoon Sea Salt

    *Note: add 1/4 cup old fashioned oats to a blender and pulse until it becomes a fine powder.
     

    Note- If you refrigerate the dough for longer the cookies will not spread. You can gently press them a little before you bake them or using the bottom of a glass or flat spatula, press them when they come out of the oven. 

     

     

    Cookies can be stored in an airtight container for up to 2 weeks.

    Serving: 1gCalories: 83kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 66mgPotassium: 59mgFiber: 1gSugar: 6gVitamin A: 67IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet

    Cuisine: American

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    A warm oatmeal raisin chocolate chip cookie. There are raisins and chocolate chunks in the cookies.A warm oatmeal raisin chocolate chip cookie. There are raisins and chocolate chunks in the cookies.

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  • Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil

    Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil

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    Few things say Christmas better than green and red M&Ms! Throw some into these perfectly chewy M&M chocolate chip cookies, and you have festive Christmas cookies that everyone loves!

    Every Christmas our kids gather around with Cade and I and we make the most hideously decorated sugar cookies (link to cookies and royal icing) but even when I think they won’t care anymore, they absolutely go nuts if they don’t see me pulling out all the supplies for Christmas cookies.

    However, as much as we love those sink-your-teeth-in sugar cookies, like seriously they are the perfect sugar cookie, just ask our readers, everyone needs a quick and easy Christmas cookie for the family party that won’t suck hours of your time. 

    And this is it. 

    In fact, we haunt the stores every holiday for different colored m&m’s and make them all year round. Hello, Easter Cookies… haha! We can’t stop! Yes, it’s the same recipe, but just trust me, you needed to be reminded that you can, and SHOULD make a Christmas version.

    a photo of a golden baked chocolate chip m&m Christmas cookie that has been broken in half so you can see the gooey middle.

    Ingredients for Christmas M&M Cookies

    There won’t be any surprises here! You’ll need all the usual chocolate chip cookie ingredients plus some Christmas m&m’s. Here is a brief overview of what you will need:

    • Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened
    • Brown Sugar – you want fresh moist brown sugar for optimal texture
    • White Sugar – just regular granulated white sugar
    • Egg – gives structure to the cookies and helps hold everything together
    • Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
    • Flour – make sure to measure the flour correctly so they come out chewy and soft and not dry
    • Baking Soda – gives the cookies their rise and fluffiness
    • Cornstarch – acts as a tenderizer that helps make the cookies stay thick but soft and chewy
    • Salt – balances all the sweetness and enhances flavor
    • Semi Sweet Chocolate Chips – use regular size or minis and you can use milk chocolate, dark, white…whatever your favorite is!
    • Christmas M&M’s – regular or any holiday M&M’s can be used

    The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

    a photo of a thick and chewy chocolate chip with Christmas m&m's that has been broken in half and stacked on top of each other so you can see the gooey inside.a photo of a thick and chewy chocolate chip with Christmas m&m's that has been broken in half and stacked on top of each other so you can see the gooey inside.

    The steps are simple, just like making regular batch of chocolate chip cookies. The recipe is also totally scalable too, so you can double or triple it if you want to use this recipe for holiday neighbor goodies. Here is a quick idea of what to expect:

    1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
    2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
    3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
    4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
    5. Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls on the top.
    6. Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will cook a little more as they cool and be slightly crispy on the edges but chewy in the middle.

    The complete instructions in full detail can be found in the recipe card at the end of the post.

    a photo taken over the top of a large golden baked thick and chewy chocolate chip cookie with Christmas m&m's in it.a photo taken over the top of a large golden baked thick and chewy chocolate chip cookie with Christmas m&m's in it.

    We have been making chocolate chip cookies for decades over here, so we have learned a few tricks to make them look and taste like they came from a bakery.

    1. Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
    2. Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
    3. Press a few chocolate chips and m&m’s into the top just before baking. 
    4. Don’t over bake the cookies. They will probably look a little underdone after 8-10 minutes, but they will bake a little more as they cool.
    5. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round. 

    Why are My Cookies Flat?

    The culprit for flat cookies is usually the butter. You want the butter to be soft, but not too soft. If the butter has gotten too warm, it will cause flat cookies every time. Whether it’s before the dough has been made or after the dough has been mixed, you want to keep the butter cool.

    If you know you are going to take a long time to bake the cookies, then pop the dough into the fridge in between batches.

    Another possible cause for flat cookies is not enough flour. Make sure you measure the flour correctly.

    a photo of a gooey chocolate chip m&m cookie that has been broken in half and pulled apart to see the melted chocolate chips.a photo of a gooey chocolate chip m&m cookie that has been broken in half and pulled apart to see the melted chocolate chips.

    Why You Will Love This Recipe

    Make ahead: This is a great recipe for making ahead of time. They freeze great before or after baking (see section below) or you can make the dough a day or so ahead of time and then bake it.

    Scalable: The measurements are super easy to double, triple or even quadruple depending on how many neighborhood treat plates you want to make!

    Simple: The recipe is easy to follow and the cookies look totally festive without any of the time or work of decorating.

    Cookie exchange: These cookies are a safe addition to a cookie exchange because they are loved by everyone!

    Make bars: If you want to make this even easier, you can make this recipe into bars. Use a 9×13 pan and bake at the same temperature for 20-25 minutes.

    Milk: You’ll never have a better cookie for dunking in a tall glass of milk in front of your favorite Christmas movie…Elf anyone?!

    Santa: I have it on good authority that this is a favorite cookie of the jolly one himself! Leave a plate of these Christmas cookies by your fireplace and they will be gone!

    Storing and Freezing

    Store the baked cookies at room temperature in an airtight container for 3-4 days. They will last for up to a week in the fridge.

    Freeze these cookies either before or after baking. If you want to freeze the dough, I prefer to scoop them into dough balls first and then place them on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

    When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

    If you want to bake the cookies and then freeze them, let them cool completely and then layer them carefully in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

    a photo of a pile of golden baked chocolate chip m&m Christmas cookies.a photo of a pile of golden baked chocolate chip m&m Christmas cookies.

    I saw a poll from both Martha Stewart and Betty Crocker that the most popular Christmas cookie recipe in America is the peanut butter blossom. Whhhaaattt?! I mean, I sort of get it because they are heaven, but what do they have to do with Christmas?! I’m set on making these Christmas cookies the new most popular Christmas cookie!

    More Christmas Cookie Recipes

    Servings: 24 cookies

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Resting Time: 30 minutes

    Total Time: 50 minutes

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    • Preheat the oven to 350 degrees F.

    • Line 2 cookie sheets with parchment paper. Set aside.

    • In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

      2 1/2 Cups Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Soda, 1/2 teaspoon Salt

    • In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.

      14 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1/2 Cup White Sugar

    • Add the egg and vanilla and stir again.

      1 Large Egg, 3 teaspoons Vanilla Extract

    • Scrape the sides of the bowl down and gradually add the dry ingredients until combined.

    • Switch to a wooden spoon (trust me, it will break the M&M’s to use the mixer) and stir in the chocolate chips and M&M’s. Scoop into balls on the cookie sheet. Press 2-3 M&Ms and chocolate chips on top from your leftovers and roll into smooth balls.

      1 1/4 Cup Semi Sweet Chocolate Chips, 1 Cup Christmas M&Ms

    • If desired, cover with plastic wrap and place in the fridge for 30 minutes or in a ziploc for overnight. Just remember to allow them to sit out for 15-20 minutes if overnight. Otherwise proceed to bake.

    • Place cookie dough balls on a parchment lined baking sheet, I prefer only 8, by doing sets of 2s and bake for 8-10 minutes. Cookies will appear slightly under-baked.  Remove from oven to cool.

    You should only be able to gently press into butter. If a finger goes through the stick you’ve let it get too soft

    Serving: 1cookieCalories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 108mgPotassium: 85mgFiber: 1gSugar: 22gVitamin A: 239IUVitamin C: 1mgCalcium: 29mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet

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