Oatmeal Raisin Chocolate Chip Cookies
If you’re in the mood for delicious cookies but also indecisive and can’t decide whether to make chocolate chip cookies or oatmeal raisin cookies, this recipe is for you! It combines these two classic recipes into a single mouth-watering and foolproof cookie recipe. These cookies are chewy and gooey with chocolate on the inside yet crunchy on the outside. They’re sweet from the chocolate chips and raisins but also have a subtle hint of saltiness from the added sea salt. In total, it will make about 16 medium to large sized cookies so there will be plenty to share once you make them.
How to Make Oatmeal Raisin Chocolate Chip Cookies
As an overview, this recipe calls for mixing together dry ingredients, then wet ingredients, then combining the two before adding the oats, chocolate chips, and raisins. You’ll then bake them for roughly 12-14 minutes at 350 degrees or until they’re golden brown and crunchy on the edges but still chewy on the inside.
Cookie-making Tips
– Mixing the wet ingredients: We used our Kitchen Aid with the Flat Batter handle to easily mix the wet ingredients for about 3-4 minutes. However, if you don’t yet have one of these, using a hand mixer is fine too. Just make sure not to over-mix the dough for too long.
– Why You Should Refrigerate Cookie Dough: using trial and error, we’ve found that a key secret to making cookies is cooling the cookie dough in the fridge before cooking it. As Martha Stewart says, doing this creates a firmer dough (which prevents cookies from spreading out too much when baking) and also imparts a richer and deeper flavor. Trust us, it’s worth not skipping this step! We recommended storing it in the fridge for at least 1 hour before baking although if you’re an advanced planner, feel free to make the dough in advance and bake it later (it can be stored for about 2-4 days in the fridge or in the freezer for up to 2 months according to the USDA.
– Cooling the cookies: We definitely won’t judge you if you want to try a cookie fresh out of the oven. However, we recommend transferring the remaining cookies to a wire cooking rack rather than letting them sit on the baking sheet. This is because when left on the hot baking sheet, they will continue to cook and you might end up with overdone cookies, especially on the bottom. If you don’t yet have wire cooling racks, you can alternatively just transfer them to some paper towls on the countertop.
Other Similar Cookie Recipes
If you liked this recipe, be sure to check out some of GradFood’s other delicious cookie recipes. And let us know in the comments below how they turned out!
Oatmeal Raisin Chocolate Chip Cookies
Ingredients
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse sea salt
- 1 cup unsalted softened butter
- 2 eggs
- 2 tsp vanilla extract
- 1.5 cups brown sugar
- 1 ¾ cups oats
- 1 cup semisweet chocolate chips
- 1 cup raisins
Instructions
- In one bowl, sift together the flour, baking soda, baking powder, and sea salt. In another large bowl, combine the butter, eggs, brown sugar, and vanilla extract. You can either use a hand mixer or a Kitchen Aid (with the flat batter attachment) to mix together the wet ingredients on low speed for about 3-4 minutes or until thoroughly combined.
- Then, slowly add the dry ingredients as you continue to mix until everything is well combined and it resembles cookie dough. At this point, switch to using a spatula to mix in the chocolate chips, raisins, and oats.
- Place the bowl with dough in the refrigerator for at least 1 hour to firm up. When it is getting close to an hour in the fridge, preheat your oven to 350 degrees.
- Now, use an ice cream scoop to scoop out 16 equally sized balls of dough onto 2-3 parchment-lined baking sheets.
- Cook in oven for 6 minutes, then pull them out and bang them down to deflate them, then place them back in the oven for another 6-8 minutes or until the edges have turned golden brown and the inside is cooked through.
- Remove cookies from oven and let them cool on a cooling rack until ready to eat.
Recommended Amazon Products for this Recipe:
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
