Oatmeal Raisin Chocolate Chip Cookies are soft, thick, hearty cookies loaded with tons of sweet raisins and melty chocolate chips. Easy no-chill cookie recipe, perfect for an after-school snack or last-minute cookie craving.
For more oatmeal cookie recipes, try Oatmeal Cherry Cookies, Oatmeal Craisin Cookies, and Peanut Butter Oatmeal Bars next.
These chewy chocolate chip oatmeal raisin cookies combine everything there is to love about classic oatmeal raisin cookies and everyone's favorite chocolate chip cookies: they're thick, soft, chewy, and buttery and have lots of stuff in them. And no chill time! Because when a cookie craving strikes, there just isn't time to wait around.
❤️You're Going to Love These
- Thick, soft, chewy cookie with tender, soft centers and slightly crisp edges.
- Loaded with lots of raisins and dark chocolate chips for the ultimate chewy, gooey cookie.
- Cinnamon and dark brown sugar add warm, cozy flavor -- like someone's grandma made them.
- Cornstarch keeps them extra soft and tender.
- No chill time needed! Just mix, scoop, and bake for warm, fresh cookies in no time.
🍪Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Old fashioned oats. For the best texture, I recommend old-fashioned oats, sometimes called whole rolled oats. Quick oats or instant oats won't give you the chewiness or hearty texture.
- Brown sugar. This recipe uses more brown sugar than white for rich molasses flavor and soft, chewy texture. Dark brown sugar delivers the deepest flavor, but light brown sugar may also be used.
- Cornstarch. Cornstarch keeps the texture soft and tender and helps keep the cookies from spreading.
- Cinnamon. Two full teaspoons of cinnamon add warm, homey flavor. Use more or less to taste.
- Dark chocolate chips. The deep, rich, dark chocolate complements the sweetness of the raisins perfectly and tastes amaaaazing with cinnamon
🍫Substitutions or Variations
- Swap out some or all of the cinnamon for other warm spices like ginger, allspice, or cardamom.
- Try a different kind of dried fruit like dried cranberries, cherries, or blueberries.
- Use any chocolate chips you love, like semi-sweet chocolate chips, white chocolate chips, or chopped chocolate bars.
🥣How to Make Soft, Chewy Oatmeal Raisin Chocolate Chip Cookies
Step 1: In a large bowl, cream the butter with the sugars for 2-3 minutes until fluffy. Mix in the eggs, then the vanilla, until well combined.
Step 2: Sift in the flour, baking soda, cornstarch, cinnamon, and salt. Mix on low until just combined. Add the oats, raisins, and chocolate chips. Mix on low until incorporated throughout the dough.
Step 3: Use a large cookie scoop to form large balls of cookie dough (4-5 tablespoons) and tear them in half. Press them back together, torn side out. Place them a few inches apart on a parchment-lined baking sheet.
Step 4: Bake in a preheated oven at 375 for about 10 minutes. The centers will still look underdone. Cool for a few minutes on the pan, then transfer to a wire rack to cool completely (yeah, right, lol -- be sure to eat some while they're still warm!).
👉Top Tip: This recipe makes soft, thick cookies without chilling. For even thicker cookies, chill the dough for 30 minutes.
The top 6 cookies were made without chilling, the bottom 6 cookies were made with dough that was chilled for 30 minutes.
☑️Tips
- If you don't have a sifter or large mesh strainer, whisk the flour mixture together in a separate bowl.
- For the thickest cookies, form "tall" cookie dough balls.
- To get that rough, craggy texture on top, rip the dough balls apart and press them back together, torn-side out.
- For gooey, soft centers, bake them until they still look a little underdone.
- This recipe makes 24 large cookies. For smaller cookies, reduce the bake time by a few minutes.
🎁Storage
- Store leftover cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for about a week.
- Freeze oatmeal raisin chocolate chip cookies between layers of wax paper in a freezer bag or airtight freezer-safe container.
📅Make Ahead
- Make the cookie dough up to 3-5 days ahead of time and store it in the refrigerator covered in plastic wrap. Before baking, let it sit at room temperature for 15-30 minutes or until it is soft enough to scoop.
- To freeze the cookie dough, freeze balls of dough on a parchment-lined cookie sheet. Place the frozen cookie dough balls in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
❓FAQs
No. These cookies are designed to be no-chill, so you can bake them right away and still get thick, soft, and chewy cookies. BUT, if you want even thicker cookies, chill the dough for 30 minutes.
Yes. You can swap the raisins for dried cranberries or chopped nuts or leave them out entirely. You can also use milk or white chocolate chips instead of dark.
Cornstarch helps keep the cookies extra soft and tender while maintaining thickness. It’s a simple trick to get those big, thick bakery-style cookies we all love!
🎆More Delicious Cookie Recipes
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📖 Recipe
Oatmeal Raisin Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups old fashioned rolled oats
- 1 cup raisins
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 375. Line cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream butter and sugars until fluffy. Mix in eggs, then vanilla until well combined.
- Sift in the flour, baking soda, cornstarch, cinnamon, and salt. Mix on low speed until just combined. Add the rolled oats, raisins, and dark chocolate chips. Mix on low until combined.
- Bake immediately or chill the dough for 30-60 minutes for thicker cookies. Scoop dough into 3-4 tablespoon balls. For cookies with a craggy texture, rip the ball in half and press the two halves together with the torn sides out. Bake for 10-12 minutes or until the tops are golden brown and the centers are soft and appear underbaked. Internal temperature should read 175-185 degrees. Cool for a few minutes on the pan, then transfer to a wire baking rack to cool completely.
Notes
- If you don't have a sifter or large mesh strainer, whisk the flour mixture together in a separate bowl.
- This recipe makes soft, thick cookies without chilling. For even thicker cookies, chill the dough for 30 minutes.
- For the thickest cookies, form "tall" cookie dough balls.
- To get that rough, craggy texture on top, rip the dough balls apart and press them back together, torn-side out.
- For gooey, soft centers, bake them until they still look a little underdone.
- This recipe makes 24 large cookies. For smaller cookies, reduce the bake time by a few minutes.
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