Loaded Chocolate Chip Oatmeal Cookies with Raisins & Dried Cranberries!
At long last the weather has turned cool enough for me to get back to baking! My mornings are typically a whirlwind of school lunches & double checking that everyone has matching socks, but once the last kiddo is on the school bus, I can finally break out the flour & brown sugar! With my pantry stocked, and a spatula in hand, I’ll get to work! What’s the first delicious sweet on my fall baking list? A family favorite chewy cookie recipe. But wait – this isn’t just a regular old cookie, but a completely loaded recipe, filled with oats, raisins, chocolate and dried cranberries! Perfect to enjoy for breakfast, or as an afternoon snack with a cup of tea! Pull out your mixer and preheat your oven, it’s time to make these Ultimate Loaded Oatmeal Raisin Cookies!
What Ingredients do you Need for These Loaded Oatmeal Raisin Cookies?
- all purpose flour
- old fashioned rolled oats
- baking powder
- baking soda
- room temperature butter
- light brown sugar
- dried cranberries or craisins
- white chocolate chips
- dark chocolate chips
Oatmeal Cookie Directions:
1) Preheat oven to 350 degrees Fahrenheit.
2) In a large bowl, cream together the butter, sugar, egg, and vanilla until light and fluffy.
3) In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
4) Add the dry ingredients to the wet ingredients and mix until everything is well combined.
5) Fold in the oats, raisins (and/or other desired mix-ins).
6) Chill the dough for at least 15 minutes.
7) Scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat. I like to use a cookie scoop for this so that all my cookies are uniform in size. If you don’t have a cookie scoop, you can just use a spoon or your hands to form balls of dough that are about 2 tablespoons in size.
8) Bake for 12-15 minutes or until golden brown around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
More Favorite Cookie Recipes That I Love!
Cooling and Storage Instructions for These Soft Raisin Cookies
1. Allow the cookies to cool slightly on the baking sheet, before transferring to a wire rack to cool completely.
2. Store the loaded oatmeal raisin cookies in an airtight container at room temperature for up to 1 week.
Baked cookies can also be frozen in individual portions. Simply let the cookies cool completely and layer in a Tupperware with parchment paper. Grab and go when a cookie craving hits! You’ll have a batch of chewy oatmeal raisin cookies on demand!Jump to Recipe
How Many Cinnamon Raisin Oatmeal Cookies Does this Recipe Yield?
My recipe for chewy Oatmeal Raisin Cookies yields 16 large cookies (as in the photos), or about 32 small cookies. Packed with flavor and different textures thanks to the addition of raisins, oats, and chocolate chips, this is a homemade oatmeal raisin cookie recipe to rival any store bought version! These cinnamon flavor infused buttery cookie dough balls, make a bakery level tasty treat that can be made at home!
Can the Recipe be Doubled or Halved?
This recipe can be halved, but it would be more difficult to double due to the volume of the ingredients. Because there is a variety of add ins in this “everything cookies recipe”, it’s better to make two separate batches if you need more oatmeal raisin cookie dough for your cookie trays. I wouldn’t want to risk breaking my mixer!
How do I Make my Cookies Chewy?
There are a couple of ways to ensure that your oatmeal cookie recipe stays nice and chewy! My favorite technique is to chill the dough for about 30 minutes before baking. This is a great way to make sure the butter doesn’t melt too quickly in the hot oven, which can result in a tough, flat cookie. Refrigerating also helps the dough have a little bit of time to “rest”, and evaporates some of the excess moisture.
What are Some Tips for Making These Easy Raisin Cookies?
1. Make sure all of your ingredients are at room temperature before beginning to bake. Room temperature butter & eggs mix together more easily, and produce a consistent cookie texture.
2. Chill your cookie dough in the refrigerator for at least 15 minutes before baking. This will help the cookies keep their shape while baking, and stop them from spreading too far in the hot oven.
3. Use a cookie scoop or a tablespoon, to portion the dough onto the baking sheet. Creating consistent portions is key to baking perfectly round cookies!
4. Squish those cookie dough balls to flatten the cookies a bit, for the best picture-perfect sweet! Use the bottom of a drinking glass, an espresso tamper, or even a wooden cookie press (as in the photos) to push firmly down on the oatmeal raisin dough. This will help the cookie spread in uniform circles while baking.
5. Be careful not to overbake the cookies! They should be lightly golden brown around the edges, with soft centers. If they over bake, these gourmet cookies will be dry and crumbly, instead of soft and chewy.
What are Some Possible Variations of the Recipe?
1. Use different types of dried fruit in place of the raisins, such as dried cherries or blueberries.
2. Add in a cup of butterscotch morsels for a sweet touch! Milk chocolate chips or white chocolate chips, would also be amazing in these loaded oatmeal cookies!
3. To make a twist on this classic; Stir in some toasted coconut flakes and walnuts. Bam! A batch of delicious walnut coconut cookies are ready to enjoy!
Play with a variety of oatmeal cookie “add ins”!
These cookies are loaded with oats & dried fruit, but you can also add so many other ingredients to make your own versions! Try mixing in peanut butter chips or candy coated chocolate candies for a Monster Cookie version. Substitute roasted Saigon cinnamon for an extra gourmet touch. Or, make this cookie a little bit healthy with a tablespoon each of flax seed, hemp seeds, and dried apricots!
Frequently Asked Questions for My Oatmeal Raisin Cookies Recipe
Can I use dark brown sugar instead of light brown sugar in an oatmeal cookie recipe?
Yes! You can use dark brown sugar instead of light brown sugar in an oatmeal cookie recipe! Light brown sugar and dark brown sugar can be used interchangeably in this oatmeal raisin recipe! Just use measure for measure.
Why are my cookies not spreading in the oven?
1. This is a common troubleshooting question! If the dough is too cold, it won’t spread in the oven and will result in a more “cake like” cookie. To fix this, let the dough warm up a bit on the counter or try flattening it out before baking.
2. The oven temperature might be too low. If the oven temperature is too low, cookies won’t spread and will be more likely to burn around the edges. Make sure your oven is properly calibrated and preheated before baking the cookies.
3. Your measurements might be off. Baking is a science, quite literally! The play between fats and sugars, leaveners and heat, is very important. If we start getting too ‘loose’ with measurements, the end results will show it!
Can I freeze this loaded cookies dough?
Yes, you can freeze cookie dough! Just place the dough in an airtight container and store it in the freezer for up to three months. When you’re ready to bake, thaw the dough overnight in the refrigerator and then follow your recipe as usual. These freezer friendly cookies make an excellent after school treat!
How do I make gluten free oatmeal raisin cookies with this recipe?
Readers with Celiac Disease can adapt this recipe for moist oatmeal raisin cookies in a snap! Replace the all purpose flour with your favorite brand of gluten free 1-to-1 flour and use the same measurements. The modified cinnamon raisin cookies are chewy and delicious! Grab your glass of milk and dunk away!
Why are These Cookies the Best?
1. They’re loaded with delicious ingredients like wholesome oats, raisins, and chocolate chips.
2. They’re perfect for satisfying your sweet tooth, especially when paired with ice cream! Make your own “cookiewich” recipe, with two cookies and some vanilla ice cream!
3. They’re easy to make and are a cookie jar favorite!!
Do I Need Dark Raisins or Can I Use More Varieties of Dried Fruit?
Raisins come in many different varieties, each with its own unique flavor. When it comes to baking, certain types of raisins work better than others. For example, I’ll sometimes use golden raisins in my oatmeal cookies, because they add a touch of sweetness without being too overpowering. Dark raisins are also a perfect match with chocolate chips, because they complement the chocolate flavor with their deep sweetness. Dried cranberries are another great addition, with their sweet tart bursts of flavor and bright red color!
Can I Add Different Types of Nuts into this Recipe?
If you’re looking to add even more texture to your cookies, there are a whole variety of nuts you can pair to make your own oatmeal cookie variations! Roasted pecans, chopped walnuts, and even almonds would all be brilliant oatmeal cookie add ins! Simply use the same amount of nuts that you would use for raisins.
Can You Make Loaded Oatmeal Cookies with Quick Oats or Steel Cut Oats?
Absolutely! I tend to use old fashioned rolled oats in my recipes, but you can use either quick oats or steel cut oats instead. Quick oats are smaller and will result in a softer cookie, while steel cut oats are larger and will give the cookie a bit more texture. Organic oats are another option for a batch of healthier oatmeal raisin cookies!
As Seen On NBC
Want to see something really neat? Check out my Cookie Segment on NBC, “Mass Appeal”! I’ll show you how to whip up this recipe from start to finish, with the amazing hosts! You can catch me making this recipe and more, on the set of channel 22 Springfield!
The Ultimate Loaded Oatmeal Raisin Cookies Recipe
- 2 baking sheets
- parchment paper
- 1 stand mixer or hand mixer
- 1 drinking glass or cookie stamp
- 2 sticks salted butter slightly softened but still cool to the touch
- 1 1/4 cups light brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 3 cups old fashioned rolled oats
- 1 cup raisins or dried cranberries
- 3/4 cup white chocolate chips
- 1/3 cup dark chocolate chips
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper. Reserve.
- In the bowl of a stand mixer (or, in a large mixing bowl with a hand mixer), cream together the butter and light brown sugar until combined.
- Next, add the vanilla extract to the bowl along with the 2 eggs.
- Beat on medium speed until well combined.
- In a separate large bowl, combine the flour, salt, baking powder, and ground cinnamon. Fork stir.
- Add the dry ingredients slowly to the creamed butter and sugar, on low to medium speed, until blended.
- Next, stir in the oatmeal, dried fruit, and chocolate chips, until incorporated.
- Scrape down the bowl and the beaters, and cover the cookie dough with plastic wrap. Pop into the refrigerator to chill for at least 15 minutes. This will stop the cookies from spreading too far while baking.
- After chilling, pull out your prepared cookie sheets and measure out 2 tablespoons of dough per cookie. Roll slightly in your hands and place on the cookie sheet.
- Next, either using your palm, the bottom of a drinking glass, or a cookie stamp, gently press down on the cookie dough evenly. We want the cookie dough to flatten and spread slightly.
- Continue scooping/rolling/pressing until you have 6-8 cookies per sheet.
- Bake the two pans on the center racks of your oven for 13-15 minutes, or until set with slightly browned edges.
- After baking, let the cookies cool on the baking sheets for 5 minutes, before transferring to a larger cooling rack.
- Repeat the process.
- Once cool, store in an airtight container.