Addictively chewy, chocolaty, nutty, and buttery Oatmeal Raisin Chocolate Chip Cookies. You'll love how easy they are to bake, yet how satisfying, tender, and nostalgic they are. Make a batch of these chewy oatmeal chocolate chip cookies today!
This recipe was originally published on July 6, 2019. It was updated with new photos and a refined recipe on August 21, 2023.
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Table of contents
With chewy centers and crisp edges, these oatmeal raisin chocolate chip cookies are a favorite for a reason. Warm brown sugar, tender oats, and rich chocolate chips bring the flavors of lighthearted days and great childhood memories.
Omit the raisins to make classic chewy oatmeal chocolate chip cookies, or indulge in the chocolate-covered raisin-like combo of plumb raisins and chocolate chips. Either way, this is a tried and true recipe you can count on to create more good memories, lighter days, and happy tastebuds. Enjoy!
Why You'll Love Oatmeal Raisin Chocolate Chip Cookies
- Easy Recipe: Cream the butter and sugars, whip in eggs, and then stir in the dry ingredients, oats, raisins, and chocolate chips. Simple steps that produce the best chewy oatmeal cookies!
- Rich and Chocolaty: As if they couldn't get any better, traditional oatmeal raisin chocolate chip cookies are elevated to a new level with the addition of chocolate chips.
- Party-Ready: Whether you bring a plate of these chewy cookies to your next potluck or bake sale, they're always an enthusiastically welcomed addition. Bonus: they also make a fantastic housewarming gift!
- Easily Made Gluten-Free: Use certified gluten-free old-fashioned oats and replace both the all-purpose and whole wheat flour with 1-to-1 gluten-free flour to make gluten-free oatmeal raisin chocolate chip cookies. So buttery and delicious you'll never miss the gluten!
Ingredients
All it takes is a handful of simple ingredients you can find in your pantry or in most grocery stores to make these perfectly chewy cookies:
- Old-Fashioned Oats: Also known as rolled oats, these oats offer nuttiness and chew to the cookies.
- Raisins: Purple raisins bring the best oatmeal raisin cookie experience Choose jumbo size for extra plump raisins.
- Semi-Sweet Chocolate Chips: Or semi-sweet chocolate chunks.
- Brown Sugar: Packed firmly to measure. Both light and dark brown sugar are great in these hearty cookies.
- Sugar: White granulated sugar.
- Vanilla Extract: For the best flavor, use pure vanilla extract.
- Large Egg: Brought to room temperature.
- Large Egg Yolk: The secret ingredient to give these oatmeal raisin cookies their extra chewy texture.
- Cinnamon & Salt: Ground cinnamon adds warm spice; sea salt or kosher salt enhances the sweetness of the sugars.
- Baking Soda: Helps the cookies rise, making them light and tender.
- Unsalted Butter: Softened to room temperature.
Substitutions
- Flour: Use additional all-purpose flour in place of the whole wheat flour.
- Oats: Quick oats can substitute for the old-fashioned variety, though the cookies won't be as hearty or nutty.
How to Make Oatmeal Raisin Chocolate Chip Cookies
Whip up this oatmeal cookie recipe in just a few simple steps. Here's how to make them:
Step 1: Preheat oven to 375 degrees and line two large cookie sheets with parchment paper or a silicone baking mat.
Step 2: Using an electric mixer, cream together the butter, light brown sugar, and granulated sugar together in a large bowl until creamy and smooth.
Step 3: Scrape down the sides of the mixing bowl. Add the egg, egg yolk, and vanilla extract to the creamed butter mixture and mix together until a light cream color and smooth.
Step 4: In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, salt, and baking soda together until combined.
Step 5: Add the dry ingredients to the wet ingredients and blend in on low speed until combined, scraping down the sides of the bowl as needed.
Step 6: Stir the old-fashioned oatmeal, raisins, and chocolate chips into the batter until combined.
Step 7: Scoop the cookie dough by 2 tablespoons onto the prepared baking sheet at least 2-3 inches apart.
Step 8: Bake cookies in the preheated oven for 9-12 minutes or until golden brown on the bottom of the cookies and around the edges. Cool on a wire rack and enjoy.
Recipe Pro-Tips
- Carefully Measure the Flour: For the best results, measure the flour by weighing it on a food scale. Alternatively, measure the flour by spooning it into the cups and leveling off the tops.
- Don't Overmix the Batter: This will make the cookies tough rather than tender and chewy.
- Chilling the Cookie Batter: Though you do not need to chill the cookie batter for this recipe, you can chill it covered in the refrigerator for 30 minutes to 1 hour if desired.
Recipe Variations
- Classic Oatmeal Raisin Cookies: Satisfy traditional oatmeal raisin cookie cravings by omitting the chocolate chips from the recipe and increasing the raisins to 1 ½ cups.
- Nutty Oatmeal Cookies: ¾ cup chopped walnuts add extra nuttiness and old-fashioned flavor.
- Dark Chocolate Oatmeal Raisin Cookies: Replace the semi-sweet chocolate chips with dark chocolate chunks for a deeper and richer chocolate flavor.
- White Chocolate Chip Cranberry Oatmeal Cookies: Substitute white chocolate chips for the semi-sweet chips and dried cranberries for the raisins for a mellow and sweet cookie that's perfect for the holidays!
Storage Directions
- Storage: Leftover cookies will keep covered in an airtight container at room temperature for 3-4 days.
- Freezing: The chewy oatmeal raisin cookies can also be frozen in a freezer zip-top bag for up to 3 months.
- Defrosting: Thaw frozen cookies at room temperature for 30 minutes -1 hour, until defrosted through.
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Tools Needed to Make This Recipe
- Measuring Cups & Spoons
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Cookie Sheets
- Parchment Paper or Silicone Baking Mats
- Cookie Scooper
More Cookie Recipes
- Chewy Whole Wheat Chocolate Chip Cookies
- Oatmeal M&M Cookies
- Banana Bread Cookies
- Edible Peanut Butter Cookie Dough
- Chocolate Coconut Cookies
- Strawberry Shortbread Cookies
- Birthday Cake Cookies
Recipe Card
Oatmeal Raisin Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ⅓ cup granulated white sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup (120g) whole wheat flour
- 1 cup (120g) all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups old-fashioned oatmeal
- 1 cup raisins
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees and line two large baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until creamy and smooth.
- Scrape down the sides of the mixing bowl. Add the egg, egg yolk, and vanilla extract to the creamed butter mixture and mix together until a light cream color and smooth.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, salt, and baking soda together until combined.
- Add the dry ingredients to the wet ingredients and blend in on low speed until combined, scraping down the sides of the bowl as needed.
- Stir the old-fashioned oatmeal, raisins, and chocolate chips into the batter until combined.
- Scoop the cookie dough by 2 tablespoons onto the prepared baking sheet at least 2-3 inches apart.
- Bake the cookies in the preheated oven for 9-12 minutes, or until golden brown on the bottom of the cookies and around the edges. Cool on a wire rack and enjoy.
Notes
- Storage: Leftover cookies will keep covered at room temperature for 3-4 days.
- Freezing: The oatmeal cookies can also be frozen in a freezer-safe container for up to 3 months.
Great recipe! Always get rave reviews when I make them. I have made many times and always come out the same - delicious. Works great at sea level and in the mountains.
Such a great cookie recipe! My whole family loved it so much!
Awe thanks for the kind words, Ai! So glad to hear you enjoyed the recipe!!
Chelsea
Great recipe, I wish I had made a double batch.I soaked the raisins and added butterscotch chips instead of chocolate. I'm already planning on making them again. It's a real arm workout trying to stir in the oats and chips, but so worth it.
Hi, Tracy!
Thanks so much for reviewing and sharing! So glad you liked the cookies -- your variation sounds delicious! Have a great day,
Chelsea
1
This is a really good recipe. I made these yesterday and they were even more moist today! I soaked the raisins in hot water for a little while to plump them before adding and I also added 1/2 c peanut butter chips and 1 c toasted coconut. I’ll be saving this recipe for future use! My family loved them, great for taking on airline or road trips!
Hi Kati!
Ooh, those sound like tasty additions! So glad to hear that you liked the recipe. Thank you for reviewing and sharing!
All the best,
Chelsea