These soft and chewy Chocolate Chip Oatmeal Raisin Cookies bring together the best of both worlds. With a perfect balance of hearty oats, sweet raisins, and gooey chocolate, these are packed with flavor in every bite. Enhanced with a touch of cinnamon, these cookies are the ultimate treat for any occasion, whether you're enjoying them fresh out of the oven or freezing them for later. Easy to make, crowd-pleasing, and quick to make whenever the craving hits, these cookies are a must-try.

Chocolate chip or oatmeal raisin? Why choose when you can have both? These Chocolate Chip Oatmeal Raisin Cookies combine the best of both worlds, blending the warmth of cinnamon, chewy oats, sweet raisins, and rich dark chocolate chips in every bite. Whether you're making them for your family throughout the week, a gathering, or a celebration, these cookies are guaranteed to be a crowd-pleaser. If you haven’t been sold yet, they’re incredibly easy to make, so you’ll have delicious homemade cookies in no time.

Let’s face it, sometimes you just need a cookie, and not just any cookie, but my Chocolate Chip Oatmeal Raisin Cookies. Soft and chewy on the inside with a slightly crispy edge, they offer the perfect balance of comfort and indulgence.

I can remember the aroma of sweet cinnamon and caramelized brown sugar as my oldest sister would bake a tray of Oatmeal Raisin cookies. Though she wasn’t much of a cook or baker, my family and I always waited eagerly and close by as she pulled the freshly baked cookies out of the oven.

While my Yaya’s Koulourakia will always hold a special place in my heart, these cookies come close when it comes to the ultimate and frankly, quintessential crowd-pleaser.

There’s Thousands of Recipes Online, Why Make These?

Best of both worlds: Combines the classic flavors of chocolate chip and oatmeal raisin cookies. So if you’re in a bind and cannot decide, look no further.

Perfect texture: With a mix of chewy oats, sweet raisins, and gooey chocolate chips, you’re in for an incredibly satisfying bite. I know it can be fun and satisfying to slam a tray down on the counter (you know those pan-banging cookies that hit the world by storm?), but in my opinion, you cannot beat this delicious, nostalgic cookie texture. The key to making these cookies is the sugar. The balance of sugar helps prevent the cookies from spreading too much and allows them to brown nicely. These cookies have just the right amount of sweetness, with a hint of cinnamon and nutty oats elevating the flavor.

East-to-make: Simple and easy to make, these cookies use pantry staples so you can have a quick and convenient batch when the craving hits.

Freezer-friendly: These cookies freeze well, making them ideal for saving a batch or a last-minute sweet. Make a batch of cookie dough and place pre-sectioned dough balls into the freezer, or bake them ahead of time and store some in the freezer. See the “storing” section below for more information.

How to Make: Ingredients and Steps

Ingredients -

Unsalted Butter: Since this recipe already contains salt, unsalted butter is best as it allows us to control the salt levels. Butter should be at room temperature as this will allow it to cream with the sugars.

Dark Brown Sugar: Adds moisture to the cookies to yield a soft, chewy cookie. I like to use dark brown sugar as it has a higher amount of molasses than light brown sugar and yields a deep, caramelized flavor that plays well with the oats. Light brown sugar can be used as a substitute.

Granular Sugar: Plays a role in the cookies spreading slightly and developing a crisp edge.

Eggs: Serves as a binding agent while adding structure to the cookie.

Vanilla Extract: Enhances the overall flavor of the cookies.

All-Purpose Flour: I have not used other types of flour with this recipe, and therefore cannot speak to how other flour types may affect the cookie. If you try one, please let me know how it works!

Baking Soda: Leveaning agent that helps the cookies rise.

Ground Cinnamon: Adds a warm, spicy sweet note to the cookies.

Kosher Salt: Balances the sweetness in the cookies while enhancing the overall flavors.

Old-Fashion Oats: Can’t have an Oatmeal cookie without the oats! They provide that chewy texture and nutty flavor.

Raisins: Cranberries can be used as an alternative and work beautifully with dark chocolate.

Chocolate Chips: I personally love dark chocolate over milk chocolate. I opt for 60% chocolate chips as this is the perfect balance between sweet and bitter.

Steps -

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

2. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape the sides as needed. This should take about 3 to 5 minutes.

3. Next, add the eggs, one at a time beating until each is combined, then add the vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the stand mixture, mixing until just combined. Add the oats, raisins, and chocolate chips until evenly distributed.

5. With a cookie scoop, place the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake between 10 to 12 minutes, or until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or allow to cool entirely!

Storing Recommendations

To keep your Chocolate Chip Oatmeal Raisin Cookies fresh, store them in an airtight container at room temperature for up to 5 days, which will preserve their soft, chewy texture.

If they are still around after the 5 days, you can refrigerate them for up to a week. Allow them to come to room temperature before enjoying, or microwave them for 5 seconds to bring back their softness.

These cookies are also freezer-friendly—perfect for making ahead! Store them in a freezer-safe container for up to 3 months. When that cookie craving hits, simply thaw them at room temperature and bake.