If you are craving a treat that feels like a warm hug on a plate, look no further than this heartwarming Oatmeal Cookies with Raisins or Chocolate Chips Recipe. It’s a timeless classic that combines the wholesome chewiness of old-fashioned oats with the sweet surprise of raisins or chocolate chips, perfectly spiced with cinnamon and nutmeg. Whether you like your cookies soft or a bit crispy, these cookies deliver every time, making them a beloved favorite for snack time, after-school bites, or a cozy afternoon with tea or coffee.
Ingredients You’ll Need
This recipe relies on a handful of simple but thoughtful ingredients, each playing a crucial role to bring out the best in your cookies. From the nutty toasted oats to the rich brown sugar and warm spices, every component matters in creating that irresistible balance of flavors and textures.
- Old-fashioned rolled oats: Toasting these enhances their flavor and adds a wonderful nutty crunch.
- All-purpose flour: The backbone of your cookie texture, carefully measured for perfect chewiness.
- Ground cinnamon: Adds warmth and seasonal spice that complements both raisins and chocolate chips beautifully.
- Ground nutmeg: A subtle spice that deepens the cookie’s flavor complexity.
- Baking soda: Helps cookies rise just right and spread to a lovely shape.
- Cornstarch: Keeps cookies tender by softening the texture.
- Kosher salt: A pinch balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and ensures a melt-in-your-mouth quality; room temperature for easier mixing.
- Light brown sugar: Gives the cookies moisture and a deep caramel note.
- Granulated sugar: Adds crispiness to the edges and perfect sweetness.
- Large eggs: Bind everything together and contribute to the cookie’s structure.
- Pure vanilla extract: A splash of fragrant warmth that elevates the entire cookie.
- Raisins or chocolate chips: The choice is yours! Raisins bring chewy bursts of fruity sweetness, while chocolate chips add a melty, indulgent texture.
How to Make Oatmeal Cookies with Raisins or Chocolate Chips Recipe
Step 1: Prepare Oats and Preheat Oven
Begin by preheating your oven to 350°F. Toasting the oats enhances their flavor and brings out a delightful nuttiness that sets these cookies apart. Spread them evenly on a rimmed baking sheet, give them a stir halfway through, and toast until golden and fragrant, about 8 to 10 minutes. Don’t rush this step; it really makes a difference!
Step 2: Mix Dry Ingredients
While the oats cool, whisk together the flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and your toasted oats in a large bowl. This blend of dry ingredients ensures each bite is bursting with spice and perfectly balanced texture.
Step 3: Cream Butter and Sugars
Using an electric mixer on medium speed, beat the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy—about one to two minutes. This step incorporates air which helps make your cookies tender yet perfectly structured.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, to maintain that airy texture. Then mix in the pure vanilla extract, infusing your dough with sweet warmth and a lovely aromatic touch.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, beating gently until just combined to avoid overmixing. This keeps your cookies tender and helps them bake evenly. Finally, stir in your choice of raisins or chocolate chips for those delightful bursts of flavor in every bite.
Step 6: Shape Cookies
Using a cookie scoop or tablespoon, drop dough onto parchment-lined baking sheets, spacing them about two inches apart to allow spreading. Each cookie should be roughly two tablespoons of dough, ensuring a uniform bake.
Step 7: Bake Cookies
Bake in batches for 10 to 12 minutes, keeping an eye out for crisp edges and centers that are set but still soft. After baking, let the cookies cool on the sheet for five minutes before transferring to a wire rack. This cooling step allows them to firm up just perfectly.
How to Serve Oatmeal Cookies with Raisins or Chocolate Chips Recipe
Garnishes
While these cookies are delicious on their own, you can elevate their presentation by sprinkling a tiny pinch of flaky sea salt on top right after baking. This little touch contrasts beautifully with the sweetness and highlights the cookie’s rich flavors.
Side Dishes
Pair these cookies with a cold glass of milk, a cup of hot tea, or freshly brewed coffee for a comforting snack or dessert. They also work wonderfully alongside vanilla ice cream for a simple yet indulgent treat.
Creative Ways to Present
For a charming twist, serve the oatmeal cookies stacked with a layer of peanut butter or cream cheese frosting between two cookies, turning them into delightful sandwich treats. Wrapping them in parchment and tying with twine makes a perfect homemade gift too!
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature. They will stay fresh and chewy for up to five days, making them perfect for an easy grab-and-go snack throughout the week.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. Frozen cookies keep well for up to three months and thaw quickly at room temperature.
Reheating
To bring back that freshly baked warmth, pop your cookie in the microwave for 10 to 15 seconds or warm in a low oven for a few minutes. This slight reheating revives the soft, chewy texture and melts any chocolate chips to gooey perfection.
FAQs
Can I substitute the raisins with other dried fruits?
Absolutely! Dried cranberries, chopped dried apricots, or even chopped dates work wonderfully in this recipe, offering different flavors and textures that keep the cookies interesting and delicious.
How do I make these cookies gluten-free?
Simply swap the all-purpose flour for a gluten-free baking blend that measures like regular flour. Just make sure it contains xanthan gum or add a pinch separately to help bind the ingredients together.
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can be used in a pinch, old-fashioned rolled oats provide the best texture and chewiness that define this cookie. Quick oats tend to make the cookies denser and less chewy.
Why do I toast the oats before adding them?
Toasting the oats brings out a deeper nutty flavor and gives the cookies an irresistible aroma. It also adds a lovely crunch that contrasts nicely with the soft cookie base.
What if I don’t have cornstarch; can I skip it?
Cornstarch is key for tender cookies, but if you don’t have it, you can try substituting with an equal amount of arrowroot powder or potato starch. Skipping it entirely may make the cookies a bit firmer and less soft.
Final Thoughts
There is something truly comforting and satisfying about making and sharing this Oatmeal Cookies with Raisins or Chocolate Chips Recipe. It’s a recipe that invites you to slow down, enjoy simple pleasures, and delight in the cozy flavors of cinnamon, oats, and sweet pockets of raisin or chocolate. Whether it’s a treat for yourself or a gift for someone special, these cookies are sure to bring smiles and warm memories each time you bake them.
Print
Oatmeal Cookies with Raisins or Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch, approx. 24 minutes total
- Total Time: 39 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic oatmeal cookie recipe features toasted old-fashioned oats combined with warm spices and a buttery dough, resulting in perfectly chewy and flavorful cookies. Optional raisins or chocolate chips add a delightful touch of sweetness. These cookies are easy to make, perfect for snacking, and yield 24 delicious servings.
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-Ins (Optional)
- 1 cup raisins (optional, or substitute with chocolate chips)
Instructions
- Prepare Oats and Preheat Oven: Preheat the oven to 350°F. Spread the oats evenly on a rimmed baking sheet and toast them, stirring once halfway through, until they turn golden and fragrant, about 8–10 minutes. Remove from oven and allow the oats to cool completely before using.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, cornstarch, kosher salt, and the cooled toasted oats until evenly combined.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the unsalted butter, packed light brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined, about 1–2 minutes. Then, beat in the eggs one at a time, mixing thoroughly after each addition. Finally, add the pure vanilla extract and mix until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients, beating on low speed or stirring just until combined. Avoid overmixing. Gently fold in the raisins or chocolate chips if using.
- Shape Cookies: Using a tablespoon or cookie scoop, drop about 2 tablespoons of dough per cookie onto baking sheets lined with parchment paper. Space the cookies approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in batches at 350°F for 10 to 12 minutes or until the edges are crisp and the centers are set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Toasting the oats enhances their flavor and adds a nutty depth to the cookies.
- You can substitute raisins with chocolate chips for a different flavor profile.
- Make sure butter is at room temperature for easier creaming with sugars.
- Store cookies in an airtight container at room temperature for up to one week.
- For chewier cookies, slightly underbake and allow them to set on the baking sheet.
