Oatmeal Chocolate Chip Cookies are a classic recipe snack that your family will love. These cookies bake up to golden brown perfection and are chewy and delicious!
Looking for the perfect bake sale or party cookie? Look no further than these oatmeal cookies. They contain milk chocolate chips, old fashioned oats, and raisins. This recipe makes 24 delicious cookies that pair perfectly with milk or coffee.
Last month, I bought a tub of old fashioned oats as a filler item for an Amazon Pantry order. I figured my kids would demolish it for breakfast, but I was far from wrong.
Now that the weather is warmer they stopped eating oatmeal. I really wanted to use some of these oats up so I thought some Oatmeal Chocolate Chip Cookies would be perfect. I also need to make a few batches of these Three Ingredient Healthy Muffins.
My kids love fresh-baked cookies after school so they will be pleasantly surprised later when they come home and find these cookies prepared for them. I also made some lemon shortbread cookies that I will be sharing on my lifestyle blog next week.
How to Make Oatmeal Raisin Chocolate Chip Cookies
Making these cookies is pretty easy and simple if you have a well-stocked pantry with baking essentials. You will need both granulated sugar, brown sugar, baking soda, vanilla extract, 1 egg, 1 stick of butter (unsalted), raisins, chocolate chips, and a pinch of salt to make these perfect oatmeal cookies.
How to Get Chewy Oatmeal Cookies
The best advice I can give to obtain that all around deliciously chewy cookie texture is to use both brown and white sugar together in your cookie recipe. You will also want to use unsalted butter that is not softened. Allow your stand mixer to cream the butter and sugar for 4 ish minutes until they are well-combined.
You will most importantly need to refrigerate the dough for at least 2 hours. I placed my dough on a large piece of plastic wrap and formed it into a log shape. I covered all surfaces and then refrigerate it for 2 hours.
If you do not refrigerate the dough the cookies will all spread into each other and will be thin and not chewy. You can also make this dough 24 hours in advance. Just made sure it is sealed tightly.
When I was ready to bake my cookies (I used a large baking sheet), I lined my sheet pan with parchment paper and then added 12 tablespoon-sized balls of dough (2 inches apart on the sheet)
How long to Bake Oatmeal Raisin Chocolate Chip Cookies
I baked these cookies for exactly 11 minutes at 350 degrees. I had the pan on the middle rack (light aluminum, parchment lined) which worked well.
Once the timer went off, I used oven mitts to remove the sheet from the over, and allowed the cookies to harden for 5 minutes before moving them to a cooling rack and starting the next batch.
Can I skip the Chocolate Chips?
If you do not want to add chocolate chips to your oatmeal cookies recipe, you can skip on adding them! Additionally, you can add 1/2 cup of nuts to this recipe if you desire!
More Cookies Recipes You’ll Love
- Almond Flour Chocolate Chip Cookies
- Flourless Chocolate Cookies
- S’mores Cookies
- Swedish Heirloom Cookies
- 3 Ingredient Peanut Butter Cookies
- Peanut Butter Chip Chocolate Cookies
- Oatmeal Bacon Cookies
Oatmeal Raisin Chocolate Chip Cookies
- 1 stick unsalted butter
- 1 egg large
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 3/4 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup raisins
- 1 cup chocolate chip cookies
- In a stand mixer, add your butter, egg, extract, and both sugars.
- Cream until well-combined ( about 3-4 minutes).
- Add in your flour, oats, cinnamon, baking soda, and salt.
- Mix over low-medium speed until dough is combined.
- Fold in chocolate chips and raisins.
- Remove batter from stand mixer bowl, and scrape down sides.
- Add batter to a large plastic wrap sheet and roll. Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
- Preheat oven to 350 degrees fahrenheit.
- Once dough is fully chilled, pluck off tablespoon sized balls of dough and place them on a parchment-lined baking sheet.
- Bake for 11 minutes.
- Allow cookies to harden for 5 minutes before transferring them to a cooling rack.
- Repeat steps above for batch number 2.
- Store cooled cookies in an airtight container.