Easy Oatmeal Raisin- Chocolate Chip Cookies

This recipe for Easy Oatmeal Raisin- Chocolate Chip Cookies results in soft, chewy, sweet and tasty homemade cookies that are a family favorite. We devour these quickly when I make a batch using the familiar ingredients of traditional oatmeal, flour, eggs, sugar, vanilla, and with the delicious addition of raisins and chocolate chips. You can even make these cookies ahead and freeze them till you're ready to enjoy them. These make great gifts, lunchbox treats, snacks or desserts. This recipe on The Quirino Kitchen was inspired by Tracey Paska of the former blog Tangled Noodle. This recipe makes about 18 to 20 cookies.

Cook Time15

Total Time15

Course: Dessert, Merienda, Snack

Cuisine: American

Keyword: Oatmeal Raisin Cookies

Servings: people

Calories: 839kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Electric mixer
Mixing bowls - Large and small
Baking sheets
Mixing spoons
Rubber spatulas
Measuring cups
Measuring spoons
Cookie rack

Ingredients

1 cup softened unsalted butter, room temperature; like Kerrygold
3/4 cup granulated sugar
3/4 cup brown sugar
2 whole large eggs
1 teaspoon vanilla extract
1 teaspoon salt (iodized)
1 teaspoon baking soda
1 teaspoon hot water (for dissolving baking soda)
1 1/2 cups all-purpose flour; like King Arthur
2 cups oatmeal, like the classic Quaker Oats; (do not use the Instant variety)
1 1/2 cups chocolate chips
1/4 cup raisins
1/2 cup chopped walnuts (unsalted)

Instructions

Preheat oven at 350 F.
Line baking sheets with parchment paper and set them aside.
In the bowl of the cake mixer, combine the sugars and butter.
Cream the butter and sugars till fluffy, about 2 to 3 minutes.
In a small bowl, dissolve the baking soda in the hot water. Mix well till there are no lumps.
Add this dissolved baking soda, together with the eggs, and vanilla to the creamed butter mixture. Mix on medium speed till incorporated.
Add the flour to the mixture and mix well till well-combined and dough is smooth.
Remove the bowl from the mixer. Using a large cooking spoon, mix by hand the oatmeal, chocolate chips, raisins, and walnuts into the dough. Keep mixing till these last ingredients are evenly distributed.
Drop the dough by tablespoonfuls on the lined baking sheet. Leave a space of about 2 inches per drop to give space for the cookie to spread fully.
Bake at 350 F for 13 to 15 minutes.
When done, remove from the oven. Let the cookies rest on the counter, then when they are firm enough, using a spatula, remove and cool on a cake rack.
The cookies will be slightly soft and look wet in the center. As they cool, the cookies dry up and have a chewy texture.

To Store Cookies:

Keep the baked cookies in a covered container in the refrigerator. These keep for about 1 week refrigerated.
To freeze, wrap the cookies in plastic wrap, and aluminum foil, and keep in a covered freezer-friendly container. They can keep frozen for 1 month.

Cook's Commnets:

When my schedule is hectic, I cut the baking stages to make life more manageable. I mix the cookie dough ahead of time and freeze it in a tightly-covered container. This keeps for 1 to 2 months. When ready to bake, I thaw the dough in the refrigerator, then drop them by tablespoonfuls on the baking sheet.
Tip: To give as gifts:, arrange the cookies in decorative tins or plastic containers. I often add a written list of ingredients in the container, just in case of food allergies.

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