Oatmeal Raisin Chocolate Chip Cookies
There is something so satisfying about dipping a delicious cookie in a cold glass of milk, don’t you think?! These oatmeal raisin chocolate chip cookies are perfect for dunking!
It never ceases to amaze me how often food can bring back memories that can be so comforting. That’s how I feel about this recipe! Sitting on the living room floor, feet stretched out under the coffee table, a plate of cookies and a cold glass of milk for dunking!
Growing up one of my favourite cookies that my mom used to make were old fashioned oatmeal raisin cookies. They were always soft and chewy, and the raisins were plump and sweet.
While I may have added chocolate chips to the mix, these cookies are every bit as chewy and delicious as I remember them. They are lightly spiced with cinnamon, nutmeg and cloves for an extra depth of flavour.
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These cookies are big and wholesome, and made with simple pantry ingredients.
Ingredients You Will Need
- Milk chocolate chips
- Sultana raisins
- old fashioned oats
- butter
- brown sugar
- granulated sugar
- all purpose flour
- eggs
- vanilla
- baking soda and salt
- salt
- cinnamon, allspice and cloves
How to make Oatmeal Raisin Chocolate Chip Cookies
Be sure to check out the full ingredient list and instructions in the printable recipe card below!
Add sugars and butter to bowl of electric mixer, mix for about 2 minutes. Add eggs and vanilla.
Add oats, flour, baking soda and spices to a mixing bowl, and mix well. Add to sugar/butter mixture.
Mix on low just til combined. Add raisins and chocolate chips, and stir until well blended throughout the dough.
Using a large cookie scoop, scoop the dough out onto parchment lined baking sheet, and bake at 350 for 9 to 11 minutes, just until edges are golden brown. Transfer to cooling rack until cool.
Drizzle them with a bit of melted chocolate for an extra yummy treat!
Tip: Have at least one cookie scoop in your kitchen drawer. I have a set of 3 scoops and use them all. They make portioning just the right amount of cookie dough easy every time. I use the small one to make these Toblerone shortbread, but based on how everyone loves them, I think I might try making them with the medium scoop next time!
These oatmeal raisin chocolate chip cookies are the perfect combination of chewy and sweet. Just like a remember them! And, yes I still dunk my cookies! These brickle drop cookies are another perfect cookie for all my fellow dunkers!
Whether you’re in the mood for a comforting treat, baking for the holidays or just want a homemade snack to pack into lunches, why not bake up a batch of these delicious cookies – you won’t be disappointed!
Oatmeal Raisin Chocolate Chip Cookies
A delicious twist on classic oatmeal cookies with the addition of sweet raisins, decadent chocolate chips, and just a hint of spices.
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cup rolled oats (not quick oats)
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 cup chocolate chips
- 1/2 cup sultana raisins
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Add butter and sugars to a mixing bowl or bowl of stand mixer, and beat until light and fluffly (about 2 minutes).
- Add eggs, one at a time, mixing between each. Add vanilla with the last egg and mix well.
- In a separate mixing bowl, whisk together oats, flour, baking soda, salt and spices until well combined; add to butter mixture and mix on low speed just until combined.
- Stir in chocolate chips and raisins just until combined.
- Scoop out dough onto cookie sheets leaving room between as they will spread out. Bake at 350 degrees for 9 to 11 minutes, just until edges begin to brown.
- Remove from oven and transfer to a cooling rack to cool. Drizzle with melted chocolate if desired.
Notes
Use a large cookie scoop for nice big cookies. It should hold about 3 to 3 1/2 tabespoons of dough.
Don't overbake. Bake just until edges and bottom of cookie are golden.
