Meet easy oatmeal raisin chocolate chip cookies: chewy spiced oatmeal cookies filled with sweet raisins and melted milk chocolate and semisweet chocolate chunks. They come together in one bowl with no electric mixer nor chilling required! You don’t even need to wait for butter to come to room temperature.
You certainly wouldn’t be able to guess they’re this easy by taste though. The cookies are made with brown sugar, vanilla, cinnamon, nutmeg and espresso for an incredible depth of flavour. Plus, they have the perfect chew from old-fashioned oats. Add in some high quality chocolate, and you have a hearty yet bakery-worthy cookie.
Why you’ll love these cookies
- These cookies are as easy as they come, one bowl, no special equipment, and no wait times. Just mix and bake!
- More depth of flavour than your normal cookie without any weird flavours standing out
- Packed with raisins and chocolate for a hearty yet indulgent granola vibe
- Uses old-fashioned oats rather than quick oats for a chewy texture
Problems this recipe solves
- No effort required to make these cookies. They are truly easy cookies.
- No arguing over raisins or chocolate. This recipe lists the amount for having both, but you can always leave one out and double the other.
- No waiting for dessert time, after all if there’s oats, it’s breakfast.
- Unsalted butter: If using salted butter, omit the salt.
- Brown sugar: Brown sugar contains molasses, which makes these cookies moist, chewy and rich. It’s best to use dark brown sugar as it will have better flavour, but both light and dark are fine.
- Granulated sugar: Granulated sugar gives the cookies crisp edges.
- Egg: The egg binds the ingredients and adds richness.
- Vanilla extract: Vanilla enhances the flavour of the cookies.
- All-purpose flour: Flour gives the cookies structure.
- Cinnamon: Cinnamon gives the oatmeal cookies their classic warm flavour.
- Nutmeg: Nutmeg enhances the flavour of cinnamon.
- Espresso powder: Espresso powder brings out the chocolate without adding any actual coffee flavour.
- Baking soda: Baking soda leavens the cookies. It’s not interchangeable with baking powder.
- Table salt: Salt balances the sweetness. If using kosher salt or sea salt, double the amount listed in the recipe.
- Old-fashioned oats: Also known as slow cook oats, iris oats, rolled oats, whole oats, large flake oats. These add texture and chewiness to the cookies.
- Chocolate: I find a combination of milk and semisweet chocolate works well in this cookie, but feel free to use whatever you’d like. You can use chips, chopped chocolate or both.
- Raisins: Use any variety of raisins you’d like. Just make sure they’re not dried out or else they’ll become hard after baking. If they’re dried, soak in some water until softer, then drain, dry, and use as usual.
Whisk together melted butter and sugars.
Fold dry ingredients into the wet ingredients.
Scoop the cookies. It’s best to have the cookies as circular as possible as they’re hard to reshape after baking.
Add egg and vanilla extract. Whisk until smooth.
Fold in oats, raisins and chocolate.
Bake until the top looks dry like the image above.
Oatmeal cookies work well with all sorts of mix-ins. Here are some ideas.
- Just chocolate or raisin cookies: Omit one mix-in and double the other. Bake as usual.
- Breakfast cookies: Use a combination of nuts, seeds and dried fruits. As long as they are approximately the same weight as the raisins and chocolate in the recipe below, it works.
- Caramel oatmeal cookies: Stuff the cookies with a soft caramel before baking. If you want an extra sweet and creamy cookie, replace the raisins and milk chocolate chips with lots of white chocolate chips.
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry. However, if they’re not done even after for 12 minutes, just leave them in the oven for a couple extra minutes, as your oven may not be hot enough.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
These cookies can be stored at room temperature in an air-tight container for 3-4 days. If storing for longer, you can store the baked cookies in the freezer in an airtight container.
You can also freeze the unbaked scooped cookies and bake from frozen. Freeze the scooped and stuffed cookies on a parchment-lined baking sheet until solid, then transfer to an airtight container and freeze. Bake from frozen at 350F for 13-15 minutes.
Old-fashioned oats are best as they are in larger pieces. This means that the cookies will have more texture from the oats. Avoid instant oats and steel-cut oats as they will cook differently. Find a list of common names for old-fashioned oats in the ingredients section above if you want to check you have the correct oats.
These cookies spread into thick cookies on their own. If you want them to be thinner, flatten them before baking and reduce the bake time a bit.
The cookies will no longer look wet in the center. They will be lighter in colour and dry to the touch. The bottom of the cookies will be golden brown. They will be soft out of the oven but finish cooking as they cool.
Do not substitute the sugars with maple syrup or honey. Maple syrup or honey will make these cookies much cakier. However, if you’d like to use dark chocolate to reduce the sugar quantity, or use other dried fruits, nuts or seeds to add nutritional value, go ahead!
Yes! Scoop into 1.5 tbsp scoops and bake at the same temperature for 8 minutes.
This oatmeal cookie recipe is truly perfect. The cookies are chewy, packed with raisins and chocolate and full of flavour. If you’re looking for the best cookies that are indulgent but acceptable for breakfast, these are it!
When you make them, tag me on Instagram @bakewhenitrains so I can see your mouth-watering cookies.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
Your baking friend Sherene ❤️
Easy Oatmeal Raisin Chocolate Chip Cookies
- 115 g unsalted butter melted
- 40 g brown sugar
- 40 g granulated sugar
- 1 egg
- 1 teaspoons vanilla extract
- 115 g all-purpose flour
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp espresso powder
- 1/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 100 g old-fashioned oats
- 100 grams chocolate chips
- 100 grams raisins
- Preheat oven to 350℉. Line a baking sheet (also known as cookie sheets) with parchment paper.
- In a large bowl, combine melted butter, granulated sugar and brown sugar.
- Add egg and vanilla extract. Whisk until smooth.
- Add flour, cinnamon, nutmeg, espresso, baking soda and salt. Fold with a spatula until just combined.
- Fold in oats, chocolate chips and raisins until just combined.
- Scoop with a 1/4 cup cookie scoop and place on the baking sheet 2 inches apart.
- Bake for 10-12 minutes or until the center looks dry.
- Let the cookies cool on a baking sheet or wire rack before storing in a container.