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!
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 Directions:
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.
Gluten-Free: To make gluten-free oatmeal raisin cookies, substitute 2 cups (240g) of 1-t0-1 gluten-free flour for whole wheat and all-purpose flour.