Bake the Ultimate Chewy Oatmeal Raisin Cookies With a Chocolatey Twist
These soft and chewy oatmeal raisin chocolate chip cookies combine the best of both worlds—classic oatmeal raisin and chocolate chip! Made with brown sugar, rolled oats, and your choice of mix-ins, they’re perfectly customizable for the whole family.
I loved oatmeal raisin cookies growing up (still do!), so when my kids want to make cookies from scratch, this oatmeal raisin chocolate chip cookie recipe is our go-to! Although, our Cut-Out Sugar Cookies with Buttercream Icing is a close second!
This recipe is so simple but so good and easily customizable. Raisins, walnuts, cranberries, chocolate chips, dark chocolate chunks, pecans…the options are limitless! If you’re looking for more great cookies recipes, we have a lot of them!
I love to pair one of these cookies with a delicious Homemade Chai Latte or Cinnamon Dolce Latte for a lovely afternoon treat.
What Are Oatmeal Raisin Chocolate Chip Cookies?
These cookies are a delightful fusion of two beloved classics: traditional oatmeal raisin cookies and chocolate chip cookies! They feature a perfectly chewy texture from rolled oats, with plump raisins and mini chocolate chips scattered throughout the buttery, brown sugar-kissed dough.
What makes these cookies so special? Their versatility! You can customize the mix-ins however you like and maintain that perfect chewy texture at the same time.
The combination of coconut oil and grass-fed butter creates a rich and tender crumb, while the brown sugar adds a subtle caramel flavor that complements both the raisins and chocolate chips.
These aren’t your ordinary oatmeal cookies…they’re elevated with high-quality ingredients and chocolate chips!
Why Make These Oatmeal Raisin Chocolate Chip Cookies?
Why make these oatmeal raisin chocolate chip cookies? These cookies are more than just a sweet treat; they’re a perfect baking project for the whole family that brings together wholesome ingredients with indulgent flavors.
Using grass-fed butter and organic ingredients elevates them above typical store-bought versions, while the gluten-free option makes them accessible to those with dietary restrictions.
They’re also incredibly versatile, allowing you to adjust the mix-ins based on your family’s preferences.
- Perfect texture: These cookies achieve that ideal chewy center with slightly crisp edges thanks to the combination of coconut oil and butter.
- Kid-friendly project: They’re simple enough for little helpers but delicious enough for the whole family.
- Make-ahead friendly: The dough can be refrigerated or frozen for later use.
- Customizable: You can choose whatever mix-ins you like!
- Wholesome ingredients: These cookies are made with high-quality, organic ingredients for a better-for-you (and your family!) cookie.
Should You Soak Raisins Before Baking Cookies?
While it’s not absolutely necessary, soaking raisins before adding them to your cookie dough can make them exceptionally plump and juicy. Simply place the raisins in warm water for 10-15 minutes, then drain and pat dry before folding them into your dough. This extra step helps prevent the raisins from pulling moisture from your dough during baking.
Are Oatmeal Raisin Cookies Healthier Than Regular Cookies?
While all cookies should be enjoyed in moderation, oatmeal raisin chocolate chip cookies do offer some nutritional benefits compared to standard cookies.
- The rolled oats provide fiber and protein
- Raisins add natural sweetness and minerals.
- Quality ingredients like grass-fed butter add nutrients.
- Sucanat and other natural sweeteners make these cookies a better choice than processed alternatives.
But they should still be considered a treat (and not a health food!).
What Is the Secret to Making Cookies Soft and Chewy?
Baking chewy cookies is completely attainable. Here are six tips to keep in mind when you bake these—and other—delicious cookies:
- Use a combination of butter and coconut oil for the ideal texture.
- Remove cookies from the oven when they’re just set but still look slightly underdone.
- Use brown sugar to help retain moisture and add the chewiness factor.
- Measure flour properly (don’t pack it down!) to prevent dry cookies.
- Let the dough rest for 30 minutes before baking so the oats absorb moisture.
- Use room temperature ingredients to help ensure even mixing and baking.
Oatmeal Raisin Chocolate Chip Cookies Ingredients
- Coconut oil
- Grass-fed butter: For a dairy-free or vegan option, use extra coconut oil or a butter substitute of choice.
- Brown sugar
- Cane sugar or sucanat
- Eggs: To make vegan, use a flax egg.
- Vanilla extract
- All-purpose flour: I either mill my own flour or use the organic AP flour from Costco. If making these gluten-free, we like to use Bob’s Red Mill 1:1 gluten-free flour.
- Baking soda, Salt
- Cinnamon
- Whole rolled oats: I really like the sprouted, gluten-free ones from Costco, but any whole rolled oats will do! Obviously, if you want to make this recipe gluten-free, you will need to make sure you use gluten-free whole rolled oats.
- Optional toppings: Mix in raisins, mini chocolate chips (We like the Enjoy Life mini chocolate chips), dark chocolate chunks, cranberries, walnuts, pecans, etc.
Oatmeal Raisin Chocolate Chip Cookie Variations
- Nut lover’s version: Add chopped pecans and/or walnuts for extra crunch.
- Trail mix style: Replace half the raisins with dried cranberries and add pumpkin seeds.
- Double chocolate: Use a mix of dark and white chocolate chips instead of raisins.
- Extra spiced: Add 1/4 teaspoon each of nutmeg and allspice for a warming flavor.
- Tropical twist: Replace raisins with dried pineapple and add toasted coconut.
Freezing Cookies and Dough
- Freezing baked cookies: Arrange cookies in a single layer on a baking sheet and freeze for 1–2 hours. Once solid, transfer them to a freezer-safe container or zip-top bag with parchment paper between layers. They can be stored for up to 3 months.
- Freezing cookie dough: Portion the dough into balls and freeze on a baking sheet. Once frozen, store in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the bake time.
Tips for Reviving Baked Cookies
- If cookies become slightly dry, place a slice of bread in the storage container to add moisture.
- To enjoy that “just-baked” taste, warm them in the microwave for 5–10 seconds.
By following these tips, you can enjoy your oatmeal raisin chocolate chip cookies fresh, whether you’re saving them for later or preparing in advance!
I hope you love this recipe!
Oatmeal Raisin Chocolate Chip Cookies
These soft and chewy oatmeal raisin chocolate chip cookies combine the best of both worlds—classic oatmeal raisin and chocolate chip! Made with brown sugar, rolled oats, and your choice of mix-ins, they’re perfectly customizable for the whole family.
Ingredients
- 1/2 cup coconut oil
- 6 Tablespoons butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup sucanat or cane sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups whole rolled oats
- 2 cups inclusions of choice: I used 1 cup raisins + 1 cup chocolate chips
- Optional inclusions: chocolate chips, raisins, walnuts, cranberries, pumpkin seeds, pecans, dark chocolate chunks
Instructions
- Preheat the oven to 350.
- In a large bowl or stand mixer whip together the butter, coconut oil and sugars on medium until creamy.
- Slowly add the eggs, one at a time. Then add the vanilla extract and mix well.
- In a separate bowl combine flour, baking soda, salt and cinnamon until well mixed. Then add the mixture to the wet ingredients and stir well to combine.
- Finally, fold in the oats, then the raisins and chocolate (and other includsions you may be using). Add the inclusions one at a time, folding well before adding another to ensure they distribute evenly.
- Drop 1 tablespoonful of dough onto a cookie sheet sprayed with olive or coconut oil.
- Bake for 8-10 minutes or until lightly golden.
- Cool and enjoy!
Notes
- Easily make this recipe gluten-free with gluten-free flour and gluten-free oats.
- Switch up the inclusions for lots of fun recipes! Just keep the total to 2 cups.
- To freeze, you can freeze the dough or the baked cookies. Place on a baking tray and flash freeze overnight before transferring to a freezer container. Once frozen, store in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the bake time.
- If cookies become slightly dry, place a slice of bread in the storage container to add moisture.
- To enjoy that “just-baked” taste, warm them in the microwave for 5–10 seconds.
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