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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.
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.
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…
- 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.
- Beat: Combine sugars and butter and beat them together until creamy in a stand mixer with the paddle attachment.
- Grind: Make oat flour (see section below) by grinding and pulsing them in a blender or food processor.
- Mix: Combine all the dry ingredients and spices in a medium bowl and stir to combine.
- Beat: Add the egg and vanilla to the butter mixture and beat to combine.
- Combine: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold: Gently fold in the raisins and chocolate chips.
- 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.
- Bake: Preheat the oven to 350 degrees F and bake for 8 minutes.
- Sprinkle: Sprinkle with sea salt if you want and then nom nom nom!
Head down to the recipe card for all the detailed instructions.
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.
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!
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:
Prevent your screen from going dark
- 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
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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
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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.
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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- 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.
Calories: 83kcal
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