This is the only chocolate chip oatmeal cookie recipe you’ll ever need! These cookies are heavenly! They have everything you are looking for - tons of chocolate flavour, nuttiness without the nuts, raisins, spice and everything nice, and hits the perfect balance between subtle tenderness and chew.
This recipe yields quite a few cookies - and, that’s a good thing, as you won’t mind sharing. So, grab a spoon and come and bake with me!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 48 cookies
Ingredients:
3 1/4 cups quick or instant oats (See Notes below)
1 1/4 cups all-purpose flour (See Notes below)
1/2 tsp baking soda
1/2 Tbsp cinnamon
1 tsp kosher salt
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 tsp orange zest, optional
1 1/2 cups semi-sweet chocolate chips
1/4 cup raisins (See Notes below)
Instructions:
Preheat the oven to 350F and line a 21”x15" rimmed baking sheet with parchment paper.
To a medium bowl, add the oats, flour, baking soda, cinnamon and salt. Whisk together until combined and set aside.
To a small saucepan, add the butter and cook over medium heat for 5 minutes or until melted. Once melted, set your timer for 5 minutes. We are making brown butter here, so make sure you stay by the stove and watch the butter cook - as it can change in the blink of an eye. Gently tilt the pan back and forth or use a spoon to swirl the butter. As the butter cooks, it will bubble, and you should notice a change in both colour and aroma. The brown butter is ready when it turns golden brown and gives off a nutty aroma. You should also see tiny brown flecks at the bottom of the pan. Turn off the heat and pour the brown butter into a large heat proof mixing bowl. Set aside and allow the butter to slightly cool for 5 minutes.
Once the butter has slightly cooled, add both the brown and granulated sugar to the large bowl and whisk until fully combined. Then, add the eggs, vanilla, orange zest (optional) and whisk for an additional minute or until the mixture is light and fluffy.
Add the dry ingredients to the butter and egg mixture and, using a large spoon, mix until the streaks of flour have disappeared. Then, fold in the chocolate chips and raisins and mix until combined.
Transfer the cookie dough to the refrigerator for at least 30 minutes.
Remove the cookie dough from the refrigerator and, using a spoon, portion out 48 cookies. Each cookie should be approximately 1 Tbsp in volume and 1 inch in diameter. Then, using your hands, roll the cookie dough into a ball.
Transfer the cookies to the baking sheet, leaving about 1 1/2 inches between cookies, as they will slightly spread during baking.
Bake the cookies for 15 minutes or until the edges are nice and golden brown.
Let the cookies rest on the baking sheet for 10 minutes and then transfer them to a baking rack to fully cool. Serve and enjoy!
Notes:
To Make the Oatmeal Cookies Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour and ensure that the oats you are using are gluten-free. For this recipe, I have used Cup4Cup Gluten-Free Multipurpose Flour and Only Oats - Instant Oats, and they work beautifully here.
Refrigerating the Cookie Dough: Once your cookie dough comes together, you want to transfer it to the refrigerator for at least 30 minutes. This will allow the cookie dough to: (1) set and firm up and it will make it easier to portion out; and (2) ensures that your cookies maintain their shape during baking - keeping any spreading to a minimum.
Using a Cookie Scoop: I like to use a cookie scoop to portion out the cookies. This will ensure that your cookies bake evenly given their uniform size.
Substituting the Raisins: If you’re not a fan of raisins, you can simply substitute them with dried cranberries on a 1:1 basis. Or, if you prefer a little crunch to your cookie, feel free to replace the raisins with your choice of nuts. Sliced almonds and chopped pecans work nicely in this recipe.
