Addictively chewy Oatmeal Raisin Chocolate Chip Cookies, thanks to a quick and easy hack. Read on for step-by-step illustrated directions.
As my summer salad obsession has grown, so has another odd -- given the season -- fixation: baking. These Chewy Oatmeal Raisin Chocolate Chip Cookies are a product of that rabbit hole I've eagerly crawled down into.
With nutty oats, a chewy cookie, sweet cinnamon, and chunky raisins and chocolate, they've been the perfect therapy to whip up after a long day and even better to bring to picnics, potlucks, and other summer get-togethers.
The best thing is: the oven isn't on long, as the cookies only bake 10-14 minutes, so you can get the benefit of some Quaker oatmeal chocolate chip cookies while hardly heating up your kitchen.
Bake and see for yourself! I'm convinced you won't be disappointed. If you're anything like me, you might even find yourself making them again within the week!
These Oatmeal Raisin Chocolate Chip Cookies are...
- Lower in fat and sugar than typical chocolate chip cookies
- Chewy, nutty, and just the right amount of spicy.
- Full of chocolate chips and raisins.
- Easy to make (just follow the illustrated instructions below!).
- Perfect for adults and kids alike!
I've tested them out almost anywhere it's appropriate for me to be bringing food and it's a resounding "Yum!" anytime someone bites into a cookie.
Be the hit of your next get together-- or even just a Monday night -- with these delicious cookies!
How to make these chewy oatmeal raisin cookies:
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, cream together unsalted room temperature butter, granulated sugar, and dark brown sugar until the sugar is thoroughly mixed into the butter and the whole mixture is light and fluffy. This should take about a minute or two on medium-high speed. Scrape down the sides of the mixing bowl after creaming.
First, make sure both of your eggs are at room temperature (see below, for a pro-tip!) and separate one of the eggs. You do this by cracking the egg open and moving the yolk from one side of the shell to the other while the egg white drips out. Once separated, add the yolk to the creamed butter. Save the egg white for another use, if desired.
Pro-tip: easily bring your eggs to room temp by placing them in a dish of warm (not hot) water for 5-10 minutes.
Add the second egg and vanilla extract and then whip them all in for about 30 seconds - 1 minute, or until the eggs are fully incorporated, scraping down the sides halfway.
Measure out the dry ingredients. If you have a scale, weighing your flour is the most accurate way to measure it. Otherwise, scoop the flour into the measuring cup (instead of using the measuring cup to scoop it out) to get the second most accurate measurement.
I know this sounds very particular, but trust me-- it's worth it!! And scales are only about $10 on Amazon!
Add the dry ingredients to the creamed ingredients and mix, starting on slow and building up to medium speed, for about a minute or so, or until all the flour is fully incorporated. It will still be a bit wet. Scrape down the sides to make sure everything's fully incorporated, too.
Add in the old fashioned oatmeal to the batter and mix in-- starting on low and building up to medium speed -- for about 30 seconds to a minute, or until the oatmeal is fully mixed in. The batter will be starting to get dryer and thicker. This is just what we want!
Remove the paddle from the mixer or put down your hand mixer and mix in the raisins and chocolate chips with a rubber spatula or wooden spoon. This will help them to mix in without getting all crunched up by the mixing paddle.
Scoop the batter out onto a parchment paper lined baking sheet. I like larger cookies so I scoop them out by 1.5-2 tablespoons. You can scoop them out smaller if you like smaller cookies, though.
Bake them for 10-14 minutes at 350 degrees, depending on the size of your cookies. Let cool at room temperature and enjoy!
Other delicious baked goods recipes:
- High Altitude Chocolate Chip Cookies
- Peanut Butter Brookies
- Lemon Blueberry Muffin Bread
- High Altitude Sugar Cookies
- No-Yeast High Altitude Beer Bread
- High Altitude Peanut Butter Cookies
- Whole Wheat Naan Bread
- Coconut Quinoa Chocolate Chip Cookies
- Vanilla Spiced Coconut Granola
- Classic Coffee Cake (Two Ways!)
- Protein Breakfast Cookies
- Marbled Chocolate Peanut Butter Banana Bread
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Chewy and utterly addictive Oatmeal Raisin Chocolate Chip Cookies. Wow any crowd you serve them to with their complex and nutty-sweet flavor and chunks of chocolate and raisins.
For best results, make sure your butter and eggs are at room temperature before using.
- ¾ cup unsalted butter, at room temperature
- ½ cup packed dark brown sugar
- ¼ cup granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup (or 150 g) whole wheat flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cup old fashioned oatmeal
- 1 cup raisins
- 1 cup chocolate chips
- Preheat oven to 350 degrees and line to large baking sheets with parchment paper.
- Cream the butter and sugars in a mixing bowl fitted with a paddle attachment or in a large bowl using a hand mixer. Cream for about 1-2 minutes, or until the mixture is light and fluffy.
- Add in the egg, egg yolk, & vanilla and mix for about more minute, or until the egg is fully incorporated. Scrape down the sides about half way through mixing.
- Measure out the dry ingredients -- the whole wheat flour, salt, baking soda, and cinnamon --into a smaller bowl. Whisk together briefly with a fork and then add to the butter mixture. Mix, starting on low and then building up to medium speed, for another 30 seconds - 1 minute, or until all the flour is mixed in.
- Add the oatmeal to the mixing bowl and mix in starting on low and building to medium speed for about another 30 seconds to 1 minute, or until the oatmeal is evenly distributed throughout the batter and the batter is stiff
- Remove the batter from the mixing bowl stand or put down the stand mixer and mix in the raisins and chocolate chips with a rubber scraper or wooden spoon, until all the pieces are mixed in.
- Scoop out the dough in 1.5-2 tablespoons onto the parchment paper, spacing them about 1.5 inches apart on each side. Bake each sheet for 10-14 minutes, depending on how large or small you scooped the cookies, or until the cookies are starting to brown around the edges and look golden, but aren't burning on the bottom. I recommend checking them at 10 minutes and then adding on additional time as you need it.
- Move trays to a cooling rack and let cool for 5-10 minutes, then move the cookies directly to the cooling rack and let them come to room temperature. Enjoy!
1. These cookie will last covered in a refrigerator for 5-7 days or in a freezer safe container in the fridge for 1-2 months.
2. Quickly bring the eggs to room temperature by placing them in a dish of warm water (not hot) for 5-10 minutes.
Amount Per Serving Calories 201Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 33mgSodium 90mgCarbohydrates 28gFiber 2gSugar 15gProtein 3g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.