Chocolate Chip Raisin Oatmeal Cookie Recipe
This chewy chocolate chip raisin oatmeal cookie recipe is packed with flavor and texture. Easy to make, perfect for any occasion, and highly customizable with gluten-free or vegan options.
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.