Every Christmas season a huge batch of these fragrant, warm, sweet and delicious easy oatmeal raisin chocolate chip cookies come out of my oven. I prepare the cookie dough first and then freeze it. When I’m ready to bake, the pot holders, the baking pans and the mixture that I made myself come.
What makes these cookies so hard to resist? Friends and family have told me they are chewy, sweet and addictive. One cookie is not enough. They are devoured in no time.
Why you will love this recipe
The recipe itself is a basic cookie recipe that you will recognize as an avid baker. If you are a newbie in the kitchen, it is just as easy to follow the process below.
You can make the dough in advance and freeze it. This is what I do often, and breaking down the baking steps in stages makes life easier to manage, especially during the busy holiday season.
You can also pre-bake the cookies and freeze them until you’re ready to serve them. Or until you wrap them in colorful tins to give as gifts.
Use regular rolled oats for this recipe
The main ingredient in this cookie recipe is oatmeal. I used regular, traditional Quaker oats that I mixed in with the flour and other ingredients.
The origins of the oatmeal raisin cookie go back to Scottish oatcakes, which later transitioned from porridge to baked goods in the Victorian era. Cookbook sources indicate that the first recorded oatmeal cookie appeared in the late 19th century by Frannie Merrit Farmer, who popularized the oatmeal raisin cookie by using rolled oats and adding other sweet ingredients such as raisins, chocolate chips, and savory nuts. The cookie recipe grew in popularity and over the years international adaptations emerged, using unique ingredients from around the world.
Required ingredients
Basic baking ingredients in this recipe include staples like all-purpose flour, baking powder, eggs, sugar, vanilla extract, raisins, and chocolate chips. The main ingredient is oats. For this recipe I use the traditional Quaker oatmeal, no other brand works for me.
In addition to their well-known nutritional benefits, oats also offer versatility. And when baking, you notice a rich, nutty flavor in every bite. There’s also the rich texture of the cookie that oats add in a unique way.
As I always recommend: Be sure to use freshly purchased ingredients or those that have not yet reached their expiration date. Butter that has sat half-unpacked on the shelf of your refrigerator for so many months won’t work and can even give your baked goods a strange, rancid taste. Use newly purchased butter for any baking project. The same goes for eggs, flour and other ingredients.
This cookie recipe is versatile. Aside from the raisins and chocolate chips, one can experiment and add spices, dried fruits, and nuts to create a unique yet classic oatmeal raisin cookie.
The process of baking
The baking process for this recipe is simple and straightforward. If you’ve baked before, you know that you need to prepare the oven beforehand by preheating it.
Then mix the ingredients well. If necessary, use the electric mixer to mix everything evenly.
Once the batter is ready, spread it evenly in drops or tablespoons onto the prepared baking pan. And then it goes into the preheated oven for a few short minutes.
Once you master this recipe, you’ll make it again and again. These are deliciously sweet, chewy, rich cookies that are great for snacks, lunchbox treats, dessert, gifts, or anything a cookie can make your day.
Easy Oatmeal Raisin Chocolate Chip Cookies
This Easy Oatmeal Raisin Chocolate Chip Cookies recipe produces soft, chewy, sweet, and delicious homemade cookies that are a family favorite. We devour these quickly as I prepare a batch using the familiar ingredients of oats, flour, eggs, sugar, vanilla and the delicious addition of raisins and chocolate chips. You can even make these cookies in advance and freeze them until you’re ready to enjoy them. They make great gifts, lunchbox treats, snacks or desserts. This recipe on ArticleSubmission.news was inspired by Tracey Paska of former blog Tangled Noodle. This recipe makes about 18 to 20 cookies.
Servings: 4 People
Calories: 839kcal
- 1 cup softened unsalted butter, room temperature; like Kerry Gold
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 quite big eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Salt (iodized)
- 1 teaspoon baking powder
- 1 teaspoon hot water (to dissolve baking soda)
- 1 1/2 cups all-purpose flour; like King Arthur
- 2 cups oatmeal, such as classic Quaker oatmeal; (do not use the instant variety)
- 1 1/2 cups Chocolate chips
- 1/4 cup Raisins
- 1/2 cup chopped walnuts (unsalted)
-
Preheat oven to 350 F.Line baking sheets with baking paper and set aside.
-
In the bowl of the cake mixer, combine the sugar and butter. Cream butter and sugar until fluffy, about 2 to 3 minutes.
-
Dissolve the baking soda in the hot water in a small bowl. Mix well until there are no lumps.Add this dissolved baking powder to the creamed butter mixture along with the eggs and vanilla. Mix on medium speed until incorporated.
-
Add the flour to the mixture and mix well until well combined and the dough is smooth.
-
Remove the bowl from the mixer. Using a large wooden spoon, mix the oats, chocolate chips, raisins and walnuts into the dough by hand. Continue mixing until the final ingredients are evenly distributed.
-
Place the dough tablespoon by tablespoon on the baking tray lined with baking paper. Leave about 2 inches of space per drop so the cookie can spread completely.Bake at 350 F for 13 to 15 minutes.When finished, take it out of the oven. Let the cookies rest on the work surface. When they are firm enough, remove them with a spatula and let them cool on a wire rack.The cookies will be a little soft and look wet in the middle. As the cookies cool, they dry out and have a chewy consistency.
How to save cookies:
-
Store the baked cookies in a covered container in the refrigerator. These can be kept refrigerated for about 1 week.To freeze, wrap the cookies in plastic wrap and aluminum foil and store in a covered, freezer-safe container. They can be kept frozen for 1 month.
Cook’s comments:
-
When my schedule is hectic, I shorten the baking periods to make life easier to manage. I mix the cookie dough in advance and freeze it in a well-sealed container. This will last for 1 to 2 months. When I’m ready to bake, I thaw the dough in the fridge and then drop it by tablespoonfuls onto the baking sheet.Tip: To give as a gift: Arrange the cookies in decorative tins or plastic containers. I often put a written list of ingredients in the container just in case of a food allergy.
Portion: 100grams | Calories: 839kcal | Carbohydrates: 164G | Protein: 5G | Fat: 20G | Saturated fat: 12G | Polyunsaturated fat: 0.2G | Monounsaturated fat: 0.04G | Sodium: 289mg | Potassium: 375mg | Fiber: 2G | Sugar: 116G | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 3mg
Copyright notice: Hello friends! Please do NOT copy or plagiarize Quirino Kitchen recipes on this blog, my original recipes, stories, photos or videos. All images and content on this blog are COPYRIGHTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means that you are NOT permitted by law to copy, scrape, lift, frame, plagiarize, or use my content introductory recipe notes, Photos, essays, stories and recipe content on your websites, books, films, TV shows, videos without my permission. If you would like to republish this recipe or the content in the media mentioned above, please ASK MY PERMISSION or rewrite it in your own words and link back to my blog TheQuirinoKitchen.com to give the correct assignment. That’s legal. Thank you very much. Send me an email at (email protected)
