Oatmeal Raisin Chocolate Chip Cookies

Overview

Oatmeal Raisin Chocolate Chip Cookies on baking paper

Oatmeal Raisin Chocolate Chip cookies

By Amy // Posted Jul 30, 2022 // Category Cookies

My Oatmeal Raisin Chocolate Chip Cookies were inspired by my recent travels to Nova Scotia, Canada. They were a staple at most of the bakeries I went to, and I can understand why as they’re the perfect cookie! Good range of textures and so buttery.

I love how the raisins slightly caramelise when baked, releasing an intense fruity hit. I think it pairs brilliantly with the oats and chocolate. Oats means healthier right? It helps that the oats reduce the guilt a bit. 

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tips

1. Ingredients

You need rolled oats and not quick oats for this recipe. The butter and eggs need to be completely at room temperature. Feel free to use just one kind of sugar, like just white or soft brown. I used half half because it helps the cookie spread more and I really like the crisp edges you get in cookies. Sultanas would also work as good replacement to raisins. 

2. Equipment

You need to line 2-3 baking trays with baking paper. Also, you need either a stand mixer or electric beater so that you can cream the butter and sugar well. You also need a large and medium mixing bowl, along with a spatula and cooling rack.

3. Room temperature ingredients

Your butter and egg need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help the creaming (see next tip), the process where butter and sugar is beaten to create air pockets that expand during baking. Remember to wait until the butter/sugar gets to a light and fluffy stage when creaming which should take around 3-4 mins.

4. Consistency of cookies

If you’d like your cookies on the thicker side, I would recommend refrigerating the cookies for around an hour before shaping and baking. I didn’t put my cookie dough in the fridge as I wanted the cookies to spread and be more crisp.

RatingDifficultyBeginner

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Yields1 Serving
Prep Time15 minsCook Time13 minsTotal Time28 mins

 80 g rolled oats (1 cup)
 120 g plain flour (1 cup)
 ½ tsp baking powder
 ½ tsp fine salt
 113 g unsalted butter, at room temperature (1/2 cup)
 100 g soft brown sugar (1/2 cup)
 100 g white sugar (1/2 cup)
 1 egg, at room temperature
 ½ tsp vanilla extract
 120 g milk/dark chocolate buttons (3/4 cup)
 120 g raisins (3/4 cup)

1

Preheat the oven on to 175C (350F). Line two baking trays with baking paper, set aside.

2

Prepare the dry ingredients. In a medium-sized mixing bowl, whisk the oats, flour, baking powder and salt together. Set aside.

3

Prepare the wet ingredients. In a large mixing bowl, beat the butter and brown/white sugar together using a stand mixer or electric beater at a medium speed until light and fluffy, ensuring you scrape the sides and bottom of the bowl. Add the egg and vanilla extract and beat until incorporated.

4

Add the oat mixture to the butter mixture and beat at a low speed until it just comes together. Gently fold in the chocolate chips and raisins until the mixture just comes together.

5

Using a cookie scoop, scoop balls around 3 cm large and place onto the lined baking tray. Each cookie should have ample spacing to allow the cookies to spread. I put around 7 cookies per tray. Bake for around 13-15 minutes or until each cookie has become brown on the edges and is beginning to slightly brown on the top. Allow the cookies to cool on the baking tray for around 10 minutes, then transfer to a cooling rack.

6

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.

Category

Ingredients

 80 g rolled oats (1 cup)
 120 g plain flour (1 cup)
 ½ tsp baking powder
 ½ tsp fine salt
 113 g unsalted butter, at room temperature (1/2 cup)
 100 g soft brown sugar (1/2 cup)
 100 g white sugar (1/2 cup)
 1 egg, at room temperature
 ½ tsp vanilla extract
 120 g milk/dark chocolate buttons (3/4 cup)
 120 g raisins (3/4 cup)

Directions

1

Preheat the oven on to 175C (350F). Line two baking trays with baking paper, set aside.

2

Prepare the dry ingredients. In a medium-sized mixing bowl, whisk the oats, flour, baking powder and salt together. Set aside.

3

Prepare the wet ingredients. In a large mixing bowl, beat the butter and brown/white sugar together using a stand mixer or electric beater at a medium speed until light and fluffy, ensuring you scrape the sides and bottom of the bowl. Add the egg and vanilla extract and beat until incorporated.

4

Add the oat mixture to the butter mixture and beat at a low speed until it just comes together. Gently fold in the chocolate chips and raisins until the mixture just comes together.

5

Using a cookie scoop, scoop balls around 3 cm large and place onto the lined baking tray. Each cookie should have ample spacing to allow the cookies to spread. I put around 7 cookies per tray. Bake for around 13-15 minutes or until each cookie has become brown on the edges and is beginning to slightly brown on the top. Allow the cookies to cool on the baking tray for around 10 minutes, then transfer to a cooling rack.

6

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.

Oatmeal Raisin Chocolate Chip Cookies
Nutrition Facts

Amount Per Serving
Calories 226
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 5.7g29%
Cholesterol 27mg9%
Sodium 128mg6%
Potassium 121mg4%
Total Carbohydrate 34g12%
Dietary Fiber 1.3g6%
Sugars 18g
Protein 2.7g6%

Calcium 2%
Iron 5%
Vitamin D 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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