Oatmeal Chocolate Chip Raisin Cookies

I love a good Oatmeal Cookie. But I couldn't quite decide on Chocolate Chips or Raisins for the mix-ins... so I added both. And I'm not at all upset about the results!

These are simple drop cookies. But a few important notes I'd like to share with you to create the ultimate oatmeal cookie texture.

First, soak your raisins. Raisins by definition are very dry. Rather than stuff a dry raisin into the cookie and shove it in a hot oven only to dry out some more, I'd recommend allowing your raisins to sit in some boiling water before mixing into the dough. The soaked raisins will offer a luscious chew to your cookie.

Second, afford your dough some time to rest overnight. Yes, I know, it can be a pain to wait, especially when the cookie craving strikes. But trust me. Oatmeal Cookies are so much more delightful when the oats have had a bit of time to soften in the fridge. If you're in a pinch, I might recommend swapping the rolled oats for quick oats for a similar outcome.

Happy baking!

Oatmeal Chocolate Chip Raisin Cookies

Ingredients

· ¼ cup raisins

· ¼ cup golden raisins

· 1 cup or 2 stick butter, softened

· 1 cup brown sugar

· ¼ cup sugar

· 2 eggs

· 1 tbsp vanilla extract

· 1 ½ cup flour

· ½ cup oat flour

· 1 tsp baking soda

· ½ tsp baking powder

· 1 tsp cinnamon

· ¼ tsp nutmeg

· ½ tsp salt

· 2 ½ cup rolled oats

· ½ cup semi sweet chocolate chips

· Flaky salt

Combine the raisins in a small bowl. Pour over boiling water and allow to soak while preparing the cookies.

In the bowl of a standmixer, cream together the softened butter and sugars until fluffy and smooth. Beat in the eggs one at a time. Add the vanilla extract. Scrape down the bowl.

Add the flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl. Mix until just combined, periodically scraping down the bowl.

Drain the raisins.

Add the oats, raisins and chocolate chips to the batter. Mix until combined.

Transfer the dough onto a large sheet of plastic wrap. Using your hands, shape the dough into a log and wrap tightly in the plastic. Chill overnight.

Preheat oven to 350F.

Using a cookie scoop, spoon the cookie dough onto greased baking sheets. Ensure about 2 inches of space on the pan between each of the cookies. Sprinkle the tops of each cookie with a bit of flaky salt.

Bake for 12-14 minutes until the cookies are golden brown around the edges.

Makes 2 dozen cookies

Notes

I’d encourage you to chill the dough overnight rather than baking the same day. The time spent in the fridge allows the oats to soften resulting in a more pleasant, soft texture once baked.

Gluten Free Friendly!

I had greatest success with Cup4Cup gluten free flour blend.