I think this may be the first time a raisin has made it to an A Bee Bakes post. In a nutshell, I’m not a fan of them. Dried cranberries and cherries, I love, but raisins…especially in chocolate chip cookies, what a let down.
If you don’t care for raisins in your cookies either, then simply omit them. You’ll still get to enjoy the oats, chocolate chips, and maybe toss in a couple chopped almonds for good measure.
I know I’m the minority on this topic though, and oatmeal raisins cookies are a classic for a reason. People love them. I get the appeal. Chewy oatmeal, warm cinnamon, and the pop of tart fruit from the raisin really do provide comfort in a bite. Enjoy!
Oatmeal Raisin Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/2 cups oats, old fashioned & rolled
- 1/2 cup raisins
- 1/2 cup chocolate chips
- 1 cup flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- handful optional chopped nuts
- In a large bowl, cream the butter, brown sugar, and sugar, about 1 minute. Beat in the egg and vanilla, beating until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined. Stir in the oats, raisins, chocolate chips and optional nuts.
- Cover and chill dough for 30 minutes in the refrigerator.
- Preheat oven to 350F degrees. Line two cookie sheets with parchment paper.
- Using a 1-2 tablespoon cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the center is set and the edges are golden. Let cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.