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oatmeal chocolate chip cookies on baking rack
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Oatmeal Raisin Chocolate Chip Cookies

These oatmeal raisin chocolate chip cookies are a classic old-fashioned treat -- just like Grandmother made them! They're easy to make, simply mix and bake!
Course Dessert
Cuisine American
Keyword chocolate chip, cookies, oatmeal
Prep Time 15 minutes
Cook Time 30 minutes
cooling time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 36 cookies
Calories 134kcal
Author Sara Garska

Equipment

  • mixing bowl
  • mixing spoon
  • Cookie sheet or pan

Ingredients

Dry Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Goodies

  • 1 cup raisins (or other dried fruit)
  • 1/2 cup pecans (or other chopped nuts)

Wet Ingredients

  • 1 cup oil
  • 2 eggs
  • 1/2 cup milk

Instructions

  • Preheat oven to 375°F.
  • Mix all the dry ingredients with a spoon.
    stirring together oats, flour, and chocolate chips
  • Add the wet ingredients and stir until everything is mixed thoroughly.
    oatmeal chocolate chip cookie batter in mixing bowl
  • Scoop cookie dough onto a prepared cookie sheet.
    oatmeal cookie batter on baking sheet
  • Bake for 10 to 14 minutes, depending on size of cookie. Tablespoon-sized cookies like we made will take about 13-14 minutes.
  • When the cookies are lightly brown on top, remove from oven and transfer to wire rack to cool.
    oatmeal raisin chocolate chip cookies on baking rack
  • Store in an airtight container.

Notes

Tips for Making the Best Oatmeal Cookies

Flour: The recipe calls for all-purpose flour. For this batch, I used Bob’s gluten-free flour and loved the results.
Oats: Use old-fashioned, whole, or rolled oats. Do NOT use quick, instant, or steel cut oats.
Goodies: I used raisins, pecans, and chocolate chips. Other ideas are dried cranberries and walnuts. The original recipe calls for 1 ½ cups of these add-ins. I bumped it up to 2 cups because the goodies are what I love the most about these cookies.
Size: You can make them whatever size you want. Just do all on the pan the same size. The batch in the pictures are about 2 tablespoons each and took 14 minutes to bake.
Oil: This recipe just said “oil.” Since I don’t use canola or vegetable oils, I used a “light-tasting” olive oil. This didn’t affect the taste at all since it doesn’t have the smell or taste of regular olive oil.
Shaping the cookies: Because the dough is loose and doesn’t stick tight together, these cookies are not uniform in shape. This is fine and part of their charm. The little pieces that stick out, get crunchy and delicious. 
 

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg