I was really craving some cookies at the weekend. I am a bona-fide cookie monster. That's why I don't bake them very often. When I do bake them, I cannot leave them alone. Especially when they are as delicious as this Oatmeal Chocolate Chip Raisin Cookie Recipe!
I adapted this recipe from one which I found on the page, Also the Crumbs Please. What I liked about it was that it contained some of my favorite cookie ingredients. Oats, raisins, chocolate chips. I love that flavor and texture combination!
I also liked that it only made 16 beautifully moreish cookies. I could give half of them away and still have a few to enjoy myself without going overboard. Yes, I do have next to no willpower when it comes to cookies.
I was not disappointed. This was an excellent recipe and made 16 largish beautiful oatmeal cookies. I liked that there was no cinnamon in the recipe. I am not overly fond of the combination of cinnamon and chocolate. I think if you wanted to you could also add some pecans or walnuts. I do hope you will be tempted to give these tasty cookies a go!
WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP RAISIN COOKIES
There is nothing out of the ordinary here. Just simple baking cupboard ingredients.
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (120g) butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) packed soft light or soft dark brown sugar
- 1 large free range egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (100g) old fashioned rolled oats
- 1/2 cup (90g) semi sweet chocolate chips
- 1/2 cup (75g) raisins
Do try to make sure all of your ingredients are at room temperature when you go to make these cookies. I know you will be chilling them, but they will combine much better if they are at the same temperature.
To get the proper texture in these you really do need to use the large flake old fashioned oats. They give a really nice chew to the cookie, and also crisp up nicely on the edges.
I used old fashioned dark raisins and semi sweet chocolate chips. I like the Kirkland brand of chocolate chips. The ones you get at Costco. I use regular salted butter and pure vanilla extract.
The mix of granulated sugar and brown sugar help to give this cookie a really nice flavor. I used soft dark brown sugar which has a slightly higher molasses content than the soft light brown sugar.
If I was in the U.K. I would use Muscovado sugar. I used it all the time in my baking when I lived over there. I really loved the delicious flavors that it added to my baked goods. We cannot get it here and I really miss it.
HOW TO MAKE OATMEAL CHOCOLATE CHIP RAISIN COOKIES
These are no more difficult to make than any other cookie. You do need to chill the dough for an hour prior to baking. Do make the effort to do so. You can bake them without chilling, but the cookies will be thinner and crisper, and you will lose the chewy middles.
Cream the butter and both sugars together until light and creamy. Beat in the egg and vanilla until well combined.Stir together the flour, baking soda and salt. Add this to the creamed mixture and stir together to combine. Stir in the oatmeal.Stir in the chocolate chips and raisins making sure they are evenly distributed. Cover with some plastic cling film and refrigerate for one hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with some baking parchment and set aside.
Using 2 TBS of the cookie dough at a time, shape into 16 round evenly shaped balls. Place the balls on the cookie sheets, leaving 3 inches in between each ball of dough. Flatten slightly with the palm of your hand.
Bake in the preheated oven for 12 to 15 minutes, until the edges of your cookies are golden brown and crisp and the centers are puffed and dry.Leave to cool on the baking sheets for 5 minutes before scooping off onto a wire rack to finish cooling completely. Store in an airtight container.
The cookie monster in me really enjoyed these delicious oatmeal cookies. On the first day they were beautifully crispy edged and chewy in the middle. Don't be tempted to overbake them or you will lose those chewy middles. They will continue to bake a little bit after you remove them from the oven.
They were even delicious the day after baking, although some of the crispy edge had disappeared. They still tasted really, really good. I am, quite simply, in love with this delicious cookie.
I don't really actually eat a lot of sweet things. I do like a bit of cake every now and then, and I am a bit of a cookie monster. So much so that I only bake them once in a blue moon. Here are some other favorite cookie recipes of mine!
QUARTER CUP COOKIES - I downsized an old recipe for what was called Ten Cup Cookies. They were given that name because they were made using 10 (1 cup in size) ingredients. What you have here is an incredibly moreish peanut butter cookie, studded generously with oats, coconut, raisins, pecans and chocolate chips. The recipe makes 13 dangerously deliciously addictive cookies.HERMIT COOKIES (SMALL BATCH) - If I had to pick a favorite cookie (and I really hope I never have to) I would pick these delicious Hermit cookies. They are chock full of walnuts and raisins and are lightly spiced with cinnamon and nutmeg. Cold brewed coffee adds another delicious flavor note, making these nigh near impossible to resist!
Yield: 16 cookiesAuthor: Marie Rayner
Oatmeal Chocolate Chip Raisin Cookies
Prep time: 1 H & 15 MCook time: 15 MinInactive time: 5 MinTotal time: 1 H & 35 MThese are the best oatmeal cookies, with lovely crisp edges, chewy middles and plenty of chocolate chips and raisins! Betcha can't eat just one!Ingredients
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (120g) butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) packed soft light or soft dark brown sugar
- 1 large free range egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (100g) old fashioned rolled oats
- 1/2 cup (90g) semi sweet chocolate chips
- 1/2 cup (75g) raisins
Instructions
- Cream the butter and both sugars together until light and creamy. Beat in the egg and vanilla until well combined.
- Stir together the flour, baking soda and salt. Add this to the creamed mixture and stir together to combine. Stir in the oatmeal.
- Stir in the chocolate chips and raisins making sure they are evenly distributed. Cover with some plastic cling film and refrigerate for one hour.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with some baking parchment and set aside.
- Using 2 TBS of the cookie dough at a time, shape into 16 round evenly shaped balls. Place the balls on the cookie sheets, leaving 3 inches in between each ball of dough. Flatten slightly with the palm of your hand.
- Bake in the preheated oven for 12 to 15 minutes, until the edges of your cookies are golden brown and crisp and the centers are puffed and dry.
- Leave to cool on the baking sheets for 5 minutes before scooping off onto a wire rack to finish cooling completely. Store in an airtight container.
Notes
If you do not chill the cookie dough prior to baking you will have thinner, crisper cookies.
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