Old Fashion Oatmeal Raisin Chocolate Chip Cookies

 These chewy oatmeal cookies are made from scratch, just like grandma use to make. This basic recipe has crispy edges, and soft-chewy centers. Make them with raisins and chocolate, or omit which ever you'd like, they will still be insanely delicious!

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Oatmeal cookies have always been one of my favourite homemade cookies. I love how hearty they are and how they can both be crispy and chewy at the same time. With a hint of cinnamon and rich brown sugar, these cookies truly taste like the goodness coming out of grandma's kitchen.

My kids have always kept away from oatmeal cookies, stating they were "old people" cookies. Imagine how surprised I was when these cookies didn't even last 2 days! That's how good these are. Even my picky youngest said they were super delish!

Which Oatmeal is Best for Cookies?

The answer to this is quite simple- old fashion oats. They are larger, heartier and give amazing texture to cookies. Old fashion oats are a whole grain, which have been steamed and rolled (flattened). Quick cooking oats are rolled more thinly and cut, which leads to less texture and quicker cooking time. Instant oats are almost ground, which makes them great for a quick breakfast, but not practical for cookie baking.

Do I Have to Soak Raisins Before Baking?

Depending on your raisins and your recipe, you may want to soak your raisins before baking with them. I love baking with golden raisins, since they seem softer than sultanas. Both made from the same type of grapes, sultanas can sometimes be dry and meal-y. Soaking them in a bit of warm water to plump them up before baking, can help add moisture to cookies and cakes. 

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Equipment Needed for This Recipe

• mixing bowls (2)
• mixer 
• measuring cups
• measuring spoons
• cookie scoop
• baking sheets
• parchment paper

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Old Fashion Oatmeal Raisin Chocolate Chip Cookies

1 C flour

3/4 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 1/2 C old fashioned rolled oats

1/2 C unsalted butter

3/4 C packed dark brown sugar

1/4 C sugar

2 large eggs

1 tsp vanilla 

1 C raisins (sultanas or golden raisins)

1 C chocolate chips (I used leftover Hershey Kisses which I chopped up)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a medium mixing bowl combine the flour, oats, cinnamon, baking soda and salt. Set aside.

In a large mixing bowl, cream the butter, brown sugar and sugar, until light and fluffy. Add in the eggs, and vanilla, beating until combined. 

Add the dry ingredients and mix until almost combined. Mix in the raisins and chocolate chips, beating until combined.

Using a cookie scoop, scoop the dough onto parchment lined baking sheets. Bake in preheated oven for 10-12 minutes, until edges begin to brown slightly. Let cool for 10 minutes, before transferring to a wire rack to cool completely. 

Keep in an airtight container for up to 4 days, if they last that long!