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stack of oatmeal raisin chocolate chip cookies on a white countertop.
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Oatmeal Raisin Chocolate Chip Cookies

Thick, chewy Chocolate Chip Oatmeal Cookies are soft-baked cookies filled with tender oats, chewy raisins, and gooey chocolate chips. Fast, easy cookie recipe with no chill time. Perfect oatmeal cookie for holiday baking, lunch box treats, after-school snacks, or anytime.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 258kcal
Author: Cara Lanz

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. 

Nutrition

Calories: 258kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 173mg | Potassium: 157mg | Fiber: 2g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg