Oatmeal Chocolate Chip Raisin Cookies
Published Apr 20, 2025
Raisins, semi-sweet chocolate chips, and old-fashioned rolled oats mixed together and baked to make a chewy oatmeal chocolate chip raisin cookie!
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Give me the Chocolate and THE Raisins!
I know there’s team Oatmeal Chocolate Chip Cookies and team Oatmeal Raisin Cookies and I’m here to tell you that you can be team Oatmeal Chocolate Chip Raisin Cookies. You don’t have to pick one or the other, and actually I really like the combination of both!
This recipe is a classic that’s helpful to have in your backpocket for when you want to make easy cookies during the weekend. I like that you don’t have to wait for softened butter or for the cookie dough to chill for a long time (just a 20-minute optional rest). They’re chewy, sweet, and so good!
Oatmeal Chocolate Chip Raisin Cookies Ingredients
- Dry ingredients: You’ll whisk together the flour, baking soda, baking powder, salt, and cinnamon in bowl! If you’re gluten-free, use your favorite gluten-free flour blend.
- Wet ingredients: These include the melted butter, dark brown sugar, egg, egg yolk, and vanilla extract. The extra egg yolk helps make the cookies chewier!
- Rolled oats: Make sure to use rolled and not instant oats. Instant oats would make the oatmeal chocolate chip cookies gummy not chewy.
- Raisins and chocolate chips: Obviously, you need both of these! I like to use semi-sweet chocolate chips, but you could use milk or dark chocolate.
Popular Additions
- Add toasted coconut. Chocolate and coconut are incredible together. Try mixing in ½ cup of shredded, toasted coconut.
- Make them nutty. Add ¼ to ½ cup of peanut or almond butter to the wet ingredients.
- Switch up the dried fruit. Instead of the raisins, use dried cranberries or cherries. If you do this, I also recommend adding a tablespoon or orange or lemon zest!
- Add more chocolate. I’ll never say no to chocolate! Add ¼ cup cocoa powder to the dry ingredients.
How to Make Oatmeal Raisin Chocolate Chip Cookies
My Best Oatmeal Raisin Cookie Recipe Tips
- Let the butter cool a bit after melting. If you don’t, the hot butter could scramble the egg!
- Be careful of over-mixing. You want to mix the dry ingredients into the wet ingredients just until you can see no streaks of flour. If you over-mix the dough, the cookies won’t be as tender.
- Don’t skip chilling the dough. For the best oatmeal chocolate chip cookies, you’ll need to rest the dough. It will be really soft and hard to scoop after mixing! I like to pop the batter in the fridge while it rests for at least 20 minutes.
- Make sure to space the cookies far enough apart. They will spread a good amount as they bake, so you want the cookies to be at least 2 inches apart to begin with!
Recipe Help & FAQs
Kept in an airtight container, the cookies will last for about 5 days at room temperature and longer in the fridge.
I like to freeze the cookie dough balls by themself on a parchment-lined baking sheet, then transfer them to a zipper-lock freezer bag. You can store them in the freezer for up to 3 months. To bake the cookies, do so directly from frozen! You might just need to add a couple of minutes onto the baking time.
This usually happens to me if I accidentally over-baked them! Next time, take the cookies out of the oven when the centers still look a little soft. They’ll firm up as they cool!
More Oat Cookie Recipes
- Granola Nut Cookies
- No-Bake Pb Chocolate Oatmeal Cookies
- Breakfast Oat Cookies
- PB Oatmeal Cookies
- Apple Butter Oat Cookies
- Classic Oatmeal Cookies
- Easy Oatmeal Raisin Cookies
- Banana Oatmeal Cookies
- Cinnamon Apple Oatmeal Cookies
If you try this Oatmeal Chocolate Chip Raisin Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Oatmeal Chocolate Chip Raisin Cookie Recipe
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup melted butter
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1½ cups old-fashioned rolled oats
- ¾ cup raisins
- ¼ cup semi sweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk together the melted butter, sugar, whole egg, egg yolk, and vanilla, until well combined.
- Stir the dry ingredients into the wet ingredients. Fold in the oats, raisins, and chocolate chips until well combined. Set the dough aside for 20 minutes to allow them to set.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. You should get about 18 cookies. Divide the cookie dough between the two prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Yumna, these cookies are definitely delicious! I cooked them in two batches and I’m glad I did because the first ones didn’t spread out a lot while in the oven. I spread out the dough a little with the second batch and they turned out great!
The cooking time gave me trouble, the 11 minutes my cookies look pale, and if exceed time the cookie burn from the bottom. Any idea how to fix it ?
Can you tell me what kind of pan you’re using? If it’s a darker pan, it can have this effect. I like to make sure I’m using aluminum pans lined with parchment paper and it bakes perfectly!
Yes it is a darker pan :/
Okay next time I will try aluminum. Thank you so much !!!
My cookie puffed up and stayed in a ball shape – I was expecting them to spread and flatten. Any ideas why this could be? Thanks
Oh no! So sorry they didn’t flatten out. I’m not sure why that would’ve happened but I would love to help you troubleshoot! Did you follow the recipe exactly or make any changes?
Good dessert and picnic treat
Thank you! So happy you liked them!!
Any suggestions for a good butter replacement if I’m trying to make these dairy free?
I recommend trying a vegan butter or coconut oil, I think either would work well in a 1:1 ratio. Let me know how it turns out!