These Oatmeal Raisin Chocolate Chip Cookies are super chewy and packed with flavor. You need just 10 ingredients and 10 minutes of active preparation time to make them.
At a glance. These cookies are...
- super soft and chewy cookies with slightly crisp edges.
- loaded with flavors.
- about ½ inch thick.
- extremely chewy because of the oats/flour ratio.
- done in less than 30 minutes including baking time (no chilling before baking required).
This recipe is very easy to make. You need just two bowls, an electric mixer, and 10 minutes of active preparation time. You can have one of those beauties in less than 30 minutes when you like to eat freshly baked and warm cookies.
Start with melting the butter. You can do this easily in the microwave. To make sure that the butter is not too hot when you use it, I recommend melting the butter by about ⅔ and then stir until the rest of the butter is melted. It should be dull and not look-through, then it’s perfect.
In a large mixing bowl, mix butter and brown sugar until combined about 1 minute. Then add egg and vanilla and mix to combine. I always use vanilla beans, but vanilla extract is also fine.
Then add flour, baking powder, and salt and stir to combine.
Please make sure that you spoon and level the flour to avoid adding too much flour to the cookie dough. Too many dry ingredients dry cookies out. And nobody wants dry cookies, right? They should be soft, chewy, with a slight crisp around the edges.
Speaking of chewy. The oats add an extra chewy factor to the cookies. They contain just 1 cup of flour but 1+¼ cups of oats. This ratio makes sure that the cookies are soft and chewy.
In the end, add raisins and chocolate. I added ½ cup of raisins and a ¼ cup of chocolate chips. Believe me. The chocolate chips belong to these cookies. They don’t overpower the taste, and the chocolate taste is just light, but it’s here. And this in a positive way. The light chocolate taste is a great fit for the cookies.
If you don't want to add chocolate chips to your cookies, you could skip the chocolate chips and replace them 1:1 with additional raisins or you skip it completely without any substitution.
- Do not overmix at any time.
Overmixing makes cookies dry and cakey rather than soft and chewy. The more you mix, the more air is in the cookies, the cakier they get.
- Measure the ingredients correctly.
I can’t point out how important it is to measure correctly. When you use cups for baking, please spoon and level the flour. If you pack the flour into the cup, you will end up with super dry and crumbly cookies. 1 cup packed flour doesn’t equal 1 cup of spooned and leveled flour. It is more likely a ratio of 1: 1.5. You achieve the most accurate and best baking results with a kitchen scale. A gram or an ounce is a gram or an ounce, there is no doubt.
- Divide the cookie batter by 12.
For best and even baking results, I recommend weighing the cookie dough and dividing it by 12. In this case, you can be sure, that all your cookies have the same consistency.
- Do not overbake the cookies.
Remove the cookies from the oven when they just lost their shiny surface. They should look dry, pale, and puffed. Don’t bake them until they are browned. This dries the cookies out completely.
Although they are best eaten fresh, it is possible to freeze them up to 3 months. Therefore, let cookies cool completely and tightly wrap each cookie in plastic wrap. Then put the separately wrapped cookies in freezer bags and remove as much air as possible.
To thaw them, remove from the freezer, unwrap, and let sit on the counter to come to room temperature. This takes about 1 hour.
I don’t recommend freezing unbaked cookie dough because it is so easy and quick to make that you unnecessarily lose moisture and end up with drier cookies.
They store well in an airtight container at room temperature up to 3 days.
Oatmeal Raisin Chocolate Chip Cookies
- ½ cup butter (113g)
- ⅝ cup brown sugar (125g)
- 1 large egg
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup all-purpose flour (120g)
- 1 tsp baking powder
- ½ tsp salt
- 1+¼ cups old-fashioned rolled oats (125g)
- ½ cup raisins (70g)
- ¼ cup semi-sweet chocolate chips (43g)
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- In a small heatproof bowl, microwave butter until ⅔ melted. Then stir until it's completely liquid. Transfer together with the brown sugar to a large mixing bowl and stir with a handheld or stand mixer fitted with a paddle or whisk attachment on medium-low speed just until combined, for about 1 minute. Add egg, and vanilla* and mix for about 30 seconds just until combined. Add flour, baking powder, and salt and mix until incorporated. Don’t overmix at any step or your cookies will dry out. Stir in oats. Fold in raisins and chocolate chips to combine.
- Weigh cookie dough and divide by 12. Arrange 6 cookies on one baking sheet with about 2-3 inches space in-between. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look pale, puffy and dry. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 3 days.