A perfect oatmeal cookie with a soft, chewy middle and a crisp golden brown bottom and edges. For the raisin haters out there, I added chocolate chips, but feel free to substitute raisins if you think a perfect oatmeal cookie should have raisins.
I recently attended a wonderful tasting dinner at the new Brass Tag restaurant at Deer Valley Resort. We started the meal with one of my favorites of the night, their popular Oven Fired Chimichurri Chips with Gold Creek cheddar, gruyère, bacon, and ended the meal with a fun chocolate chip skillet cookie.
While we were nibbling on the cookie, the conversation turned to our favorite cookie, and someone mentioned oatmeal raisin cookies. Two out of six of us sitting at the table said how much they disliked oatmeal raisin cookies. Someone even said they felt cheated when they bit in to a cookie and instead of the chocolate chips they were expecting there were raisins.
Personally, I love oatmeal raisin cookies. The texture of the oatmeal is a great addition to a cookie and the raisins just add a little extra sweetness and texture. However, there’s no reason for you raisin haters out there to miss out on the wonderful chewy texture that oatmeal gives the cookies, so in this recipe, I just added chocolate chips instead.
The secret to perfect oatmeal cookies is chilling the dough for 30 minutes before you bake the cookies; you’ll get a taller, prettier, softer cookie. However, if you’re in a hurry to get your cookie fix, chilling the dough isn’t absolutely necessary. Decrease the baking time a few minutes if your dough isn’t chilled.
Perfect Chocolate Chip Oatmeal Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups old fashioned oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, mix the butter and brown sugar on medium speed until smooth and creamy. Reduce the mixer speed to low and beat in the eggs one at a time mix until well blended. Mix in the vanilla.
- Add the dry ingredients and mix just until blended. Stir in the oats and chocolate chips. Cover and refrigerate dough for 30 minutes.
- Using two spoons or a small cookie scoop, drop by rounded spoonfuls on to cookie sheets. Bake 12 to 14 minutes, until edges are set but the center is still soft.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- If your dough isn't chilled, your baked time will be reduced to 10 to 12 minutes.
More cookie recipes you might like:
Chocolate Chip Coconut Oatmeal Bar, Barbara Bakes
Oatmeal Raisinet Cookies, Barbara Bakes
Loaded Oatmeal Cookies, Sally’s Baking Addiction
Monster Pretzel Cookies, The BakerMama
Oatmeal Chocolate Chunk Cookies, Completely Delicious
PassTheKnife
These remind me of the delicious homemade cookies my mom would bake for a snack after school on the first day. What I’d give for one now!!
Melanie @ Carmel Moments
Mmm….what is it about chocolate and oatmeal? Perfect comfort food!
Pinned.
Happy Wednesday Barbara!
Ala
SO perfect, Barbara–this looks like the perfect balance of crispy and chewy. I love it–saving this recipe for sure!
Amanda
These cookies are perfect!! Love, love, love!
Carol at Wild Goose Tea
I love both raisins and chocolate chips in my oatmeal cookies. So often I have both. But it is amazing those people who don’t like raisins. I have found that too.
Rocky Mountain Woman
I personally love oatmeal raisin cookies, but I bet if I made these for my grandkids they wouldn’t complain about the chocolate chips!
Jess @ whatjessicabakednext
Wow-these cookies look amazing! Bookmarking the recipe! 🙂
Carol
Those sure do look perfect Barbara. We love oatmeal raisin cookies AND chocolate chip oatmeal cookies too…can’t wait to try your recipe.
Kitchen Belleicious
they do look perfect! I love the chewy oatmeal combined with the chocolate. Perfectly crispy and soft.
Cathy at Wives with Knives
I love a good oatmeal raisin cookie too. Guess I’ll have to try the recipe both ways. I have used both in the same cookie and never got any complaints. The critical part is the soft, chewy center. Yum.
Medeja
I just love oatmeal cookies with a glass of cold milk! 🙂
Lorraine @ Not Quite Nigella
I love raisins but I also love extra chocolate chips. Hmm maybe I should make two batches? 😛 xxx
Angie@Angie's Recipes
These cookies look awesome, Barbara. I have to bake a batch soon.
Jessica @ Sweet Menu
Oh these cookies look lovely! Just the right amount of golden – can’t wait to try!
Foodiewife
I, for one, am a raisin lover. Brown or golden, they are always plentiful in our pantry. You described the perfect cookie– chewy in the middle, crisp on the outside. These would make my boys happy, to have them ready for snacks.
Maegan @thebakermama
These look so yummy, Barbara! We love oatmeal cookies and my boys definitely prefer chocolate chips over raisins. Pinned & can’t wait to bake these for them!
Amanda
These do look perfect! Definitely a winner with the chocolate chips! 🙂
Jamie
Oh my gosh, Barbara, I was wanting to bake cookies and wanted something plump and chewy and these look so perfect!! I have pinned them to make another day.
Maureen | Orgasmic Chef
That big bowl of cookies in the photo has me swooning. I’ve always put raisins or sultanas in my oatmeal cookies but I love what you’ve done!
Rosa
They look marvelous! I am a sucker for oatmeal cookies.
Cheers,
Rosa