Oatmeal Chocolate Chip Raisin Cookies
Learn how to make the best oatmeal raisin chocolate chip cookies from scratch! They are easy to make, and you can use only chocolate chips, raisins, or leave out both. Soft centers, crispy edges, and a mind-boggling chewy texture. They are a family's favorite for a reason. Eat them either warm and fresh or prepare them in advance.
Ingredients
- 1 cupall-purpose flour, spooned and leveled
- ½ tspbaking soda
- ¼ tspsalt
- ½ cupunsalted butter, at room temperature
- ¼ cupgranulated sugar
- ½ cuppacked light or dark brown sugar
- 1 largeegg
- 1 ½ tspvanilla extract
- 1 ¼ cupsold-fashioned rolled oats
- ½ cupsemi-sweet chocolate chips
- ½ cupraisins
Directions
- 1
In a medium bowl, combine the flour, baking soda, and salt, and set aside.
- 2
In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. Then, add the egg and vanilla and mix for about 1 minute, until creamy and well combined. Add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the oats just until combined. Then add the chocolate chips and raisins and mix just until well distributed. Cover and chill for 1 hour.
- 3
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- 4
Scoop 16 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place 6-8 cookies, about 3 inches (7.5 cm) apart, on each prepared baking sheet and flatten slightly with your fingers. Bake one sheet at a time for 10-12 minutes or until the edges of the cookies are set and lightly browned and the centers look underbaked, pale, puffy, and dry.
- 5
Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.