Oatmeal Raisin Chocolate Chip Cookies

I love oats in cookies. They’re in the famous Coronado Cookies from my cookbook, they’re in my Skillet Cookie, and now they’re in these delicious, classic Oatmeal Raisin Chocolate Chip Cookies. I love that these are spiced like oatmeal raisin cookies, but also have chocolate chips in there to give them that melty chocolatey goodness too.

These are soft, chewy cookies. I use ALL brown sugar to get as much chewiness as possible.

Salted Oatmeal Raisin Chocolate Chip Cookies

Makes about 3 dozen cookies

Ingredients

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 1/3 cups (275 g) brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (30 g) whole wheat flour (if you don’t have whole wheat flour, just use 1 1/2 cups (180 g) all-purpose flour)
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 3/4 cups rolled oats
• 1 1/2 cups raisins
• 1 1/2 cups chocolate chips
• Optional: flaky sea salt such as Maldon

Instructions

• Preheat oven to 350°F. Line three baking sheets with parchment paper.
• In a stand mixer, beat butter together with the sugar until light and fluffy, about 4 minutes. You’ll need to scrape down the bowl a few times. Beat in the eggs one at a time. Beat in the vanilla extract. Turn off the mixer.
• Add the flours, cinnamon, baking soda, and salt in a big pile on top of the butter mixture. Use a fork to combine all of the dry ingredients as much as possible. This just prevents us from having to dirty up an extra bowl! Turn the mixer back on, on low speed, and beat flour mixture into butter mixture. When it is almost, and only small flecks of flour remain, turn it off immediately! You do not want to overmix, the cookies will get tough!
• Add the oats, raisins, and chocolate chips. Turn the mixer back on, on low speed, for just a few turns of the paddle until the oats, raisins, and chocolate chips are incorporated.
• Spoon the dough out by the heaping tablespoon onto the baking sheets, leaving at least an inch and a half between cookies. Sprinkle with flaky sea salt if desired (DO IT!!!).
• Bake until cookie edges turn brown but the centers are still very pale and soft looking, 10 to 13 minutes. Allow to cool slightly on the pan, then transfer to a wire rack to continue cooling.
• Store in an airtight container at room temperature for up to 5 days, or freeze!

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 1/3 cups (275 g) brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (30 g) whole wheat flour (if you don’t have whole wheat flour, just use 1 1/2 cups (180 g) all-purpose flour)
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 3/4 cups rolled oats
• 1 1/2 cups raisins
• 1 1/2 cups chocolate chips
• Optional: flaky sea salt such as Maldon

Notes

• This recipe makes a LOT of cookies (woohoo!), so I freeze about 1/3 of the dough in dough balls. Bake at 350°F for 12 to 14 minutes for a cookie anytime you need it! They also freeze well once they’re baked!
• Using a tiny bit of whole wheat flour just deepens the flavor of these cookies, adds some dimension beyond just sweetness. But if you don’t have any, just use all-purpose!
• Only have white sugar? Use that! It’ll be a different texture, but it’ll work!
• No raisins? Chop up ANY dried fruit into small bits, about the size of raisins. Dried cherries, apricots, and dates would all work!
• No chocolate chips? Just omit them! Consider adding 1/4 tsp nutmeg for a more traditional Oatmeal Raisin Cookie vibe.

 

Author: Caroline Chambers