Few things rival the comfort of biting into a chewy, soft, and sweet cookie fresh out of the oven. The chocolate chip raisin oatmeal cookie recipe combines the nutty warmth of oats, the fruity pop of raisins, and the melty decadence of chocolate chips — all in one irresistible bite. If you’re looking for a go-to homemade cookie recipe that hits every nostalgic note while offering room for creativity, you’ve found it.
Whether you’re baking for a family gathering, a cozy night in, or prepping make-ahead freezer treats, this recipe will earn a permanent place in your kitchen.
In addition to being delicious, this cookie offers nutritional benefits. Ingredients like oats are packed with fiber and heart-healthy nutrients — Harvard Health confirms oats are excellent for digestion and long-term wellness. Meanwhile, choosing the right semi-sweet chocolate chips helps balance sweetness and texture. Not sure what type to use? The Kitchn offers a helpful guide on selecting the best chips for baking. And if you’re in the mood for something even more decadent, try this rich chocolate cake recipe for your next dessert project.
Ingredients Overview – What You’ll Need
Let’s talk ingredients. Each item in this recipe has a specific role, contributing to structure, flavor, and moisture retention.
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins (preferably plump and soft)
- 1 cup semi-sweet chocolate chips
These ingredients work together to create a classic oatmeal cookie texture — slightly crisp at the edges and buttery-soft in the center.
Tools & Equipment Checklist
Ensure consistency and ease with these essentials:
- Mixing bowls (1 large, 1 medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop
- Wire cooling racks
Step-by-Step Instructions
This easy-to-follow method yields perfect chewy oatmeal cookies every time.
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Cream Butter and Sugars
- In a large mixing bowl, beat the butter, brown sugar, and white sugar on medium-high until light and fluffy (about 3 minutes).
4. Add Eggs and Vanilla
- Beat in eggs, one at a time, followed by the vanilla extract.
5. Combine Wet and Dry Mixtures
- Slowly add the dry ingredients into the wet ingredients. Mix just until incorporated — avoid overmixing.
6. Fold in the Good Stuff
- Stir in rolled oats, raisins, and chocolate chips. Fold gently with a spatula until evenly distributed.
7. Chill the Dough (Optional)
- Chill for 30 to 60 minutes. This helps prevent spreading and improves flavor depth.
8. Scoop and Bake
- Scoop rounded tablespoons of dough onto your baking sheet.
- Bake for 10 to 12 minutes, until edges are golden and centers appear slightly underdone.
9. Cool Properly
- Let cookies rest on the sheet for 5 minutes.
- Transfer to wire racks to cool completely.
Pro Tips for Cookie Perfection
- Chill the dough to minimize spreading and intensify flavors.
- Use room-temperature butter for better creaming.
- Soak raisins in warm water (or rum) for 10 minutes to make them plump and juicy.
- For bakery-style results, sprinkle a touch of sea salt on top before baking.
- If cookies are spreading too much, use less butter or add a tablespoon of flour.
Recipe Variations to Try
This recipe is versatile and easily adaptable for different diets and preferences.
Make It Vegan
- Replace butter with vegan margarine.
- Substitute eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
Gluten-Free Option
- Use a 1:1 gluten-free flour blend.
- Make sure oats are certified gluten-free.
Add Flavorful Twists
- Stir in ½ cup chopped walnuts or pecans for crunch.
- Use dried cranberries instead of raisins.
- Add shredded coconut for a tropical note.
Storage and Freezing Instructions
Room Temperature
- Store in an airtight container for up to 7 days.
Freezing Baked Cookies
- Cool completely and freeze in layers with parchment between them.
- Good for up to 3 months.
Freezing Cookie Dough
- Scoop dough onto a tray and freeze.
- Transfer to a freezer-safe bag. Bake from frozen — add 2 minutes to bake time.
Nutritional Information (Per 2-Inch Cookie)
Approximate nutritional breakdown:
- Calories: 200
- Fat: 9g
- Carbohydrates: 27g
- Sugar: 15g
- Fiber: 2g
- Protein: 3g
Thanks to oats and raisins, these cookies provide a small but meaningful fiber boost and are more satisfying than many traditional sweets.
Common Mistakes and How to Fix Them
Avoid these issues to ensure consistent results:
- Flat cookies: Dough too warm or not enough flour. Chill before baking.
- Dry cookies: Overbaked or too much flour. Remove cookies when edges are golden but centers still soft.
- Burnt raisins: Fold them into the center of each dough ball so they don’t sit exposed on top.
- Uneven baking: Use a cookie scoop to ensure uniform size.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned?
You can, but the texture will be softer and less hearty. For a classic chewy bite, stick to rolled oats.
Can I skip raisins?
Yes. You can either double the chocolate chips or substitute with dried cranberries, chopped dates, or dried cherries.
Can I use dark chocolate chips?
Absolutely. Dark Chocolate Chip Raisin Oatmeal Cookie Recipe
provide a deeper, less sweet flavor that pairs well with oats and raisins.
Should I chill the dough?
Yes — even 30 minutes of chilling makes the cookies thicker and improves their flavor.
Can I use coconut oil instead of butter?
You can, but note that the texture will be different. Use solid (not melted) coconut oil and chill the dough before baking.
Conclusion – Bake With Confidence
There’s something timeless about the humble Chocolate Chip Raisin Oatmeal Cookie Recipe. It delivers the comforting texture of a childhood treat with enough depth to satisfy grown-up taste buds. The combination of sweet raisins, buttery oats, and melty chocolate brings together the best elements of the baking world in a single, satisfying bite.
This recipe isn’t just about creating something delicious — it’s about creating memories. Whether you’re gifting a batch to a friend, sharing them with family, or enjoying one quietly with your afternoon coffee, you’ll know you’ve baked something worth savoring.
Try it once, and it will likely become a permanent part of your go-to cookie rotation.
Chocolate Chip Raisin Oatmeal Cookie Recipe
Ingredients
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a large bowl, beat the butter, brown sugar, and white sugar until fluffy.
Add eggs one at a time, then mix in vanilla extract until combined.
Gradually mix in the dry ingredients until just incorporated.
Fold in the oats, raisins, and chocolate chips with a spatula.
(Optional) Chill the dough for 30–60 minutes to prevent spreading.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Cool cookies on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- Chill the dough for at least 30 minutes if you want thicker cookies that don’t spread too much while baking.
- You can soak the raisins in warm water, apple juice, or even rum for 10–15 minutes to make them plumper and juicier.
- If using salted butter, reduce the added salt in the recipe to ¼ teaspoon.
- Swap out raisins for dried cranberries, chopped dates, or omit entirely if preferred.
- For a nuttier texture, fold in ½ cup of chopped walnuts or pecans with the oats.
- This dough freezes well. Scoop portions onto a tray, freeze, and transfer to a bag for up to 3 months. Bake straight from frozen—just add 1–2 minutes to the baking time.
- Slightly underbaking (edges golden, centers soft) yields the best chewy texture after cooling.
- Want a gourmet touch? Sprinkle a pinch of flaky sea salt on top of each cookie just before baking.