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4.41 from 22 votes

Dad's Oatmeal Chocolate Chip Cookies with Raisins

Prep Time10 minutes
Cook Time8 minutes
Refrigerate1 hour
Total Time1 hour 18 minutes
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American
Keyword: chocolate chip, Cookies, oatmeal, oatmeal cookies, raisin
Servings: 48
Author: Sweet Basil

Ingredients

  • 3/4 Cup Raisins
  • 1/2 teaspoon Baking soda plus more (below)
  • 1/2 Cup Butter unsalted, barely softened, but still firm
  • 1/2 Cup Brown Sugar dark, firmly packed
  • 1/2 Cup Sugar
  • 3/4 Cup Flour
  • 1/4 Cup Oat Flour *see note
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons Cornstarch
  • 1 1/2 teaspoons Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1 Pinch Cloves
  • 1 1/2 Cups Oats old fashioned, not quick
  • 1 Large Egg
  • 2 teaspoons Vanilla
  • 3/4 Cup Chocolate Chips milk, semi sweet or dark chocolate or chocolate chunks
  • 1/2 teaspoon Sea Salt
US Customary - Metric

Instructions

  • In a very small saucepan over medium heat, add the raisins and just enough water to barely cover them. Stir in the baking soda and heat until simmering. 
    3/4 Cup Raisins, 1/2 teaspoon Baking soda
  • Drain the raisins and set aside to cool.
  • Make sure the butter is softened enough to leave your fingerprint, but not so soft you can easily press down through the butter. 
  • In a standing mixer with the paddle attachment, add the butter and both sugars and beat for 3 minutes. 
    1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/2 Cup Sugar
  • Meanwhile, in a blender, add 1/4 cup old fashioned oats and pulse until it becomes a fine powder. I like to do 1/2 cup and save the extra 1/4 cup for next time.
    1/4 Cup Oat Flour
  • In a small bowl, add the flour, oat flour, baking soda, cornstarch, cinnamon, nutmeg, cloves, and whole oats, stir to combine. 
    3/4 Cup Flour, 1/2 teaspoon Baking Soda, 1 1/2 teaspoons Cornstarch, 1 1/2 teaspoons Cinnamon, 1/8 teaspoon Nutmeg, 1 Pinch Cloves, 1 1/2 Cups Oats
  • Crack the egg into the butter and add the vanilla. Beat until just combined.
    1 Large Egg, 2 teaspoons Vanilla
  • Add the flours into the mixture, and slowly turn on the mixer, mixing until it has almost come together. Gently add the raisins and chocolate chips and continue to mix. 
    3/4 Cup Chocolate Chips
  • Scoop the dough into rounded balls on a cookie sheet and cover with plastic wrap. Refrigerate for 1 hour or up to over night. 
  • You can bake these cookies right away but they spread more and have a little less flavor.
  • See notes on refrigeration over 1 hour. 
  • Preheat the oven to 350 degrees F. 
  • Bake for 8 minutes. Cool and enjoy with a sprinkle of flaked sea salt if desired. 
    1/2 teaspoon Sea Salt

Notes

*Note: add 1/4 cup old fashioned oats to a blender and pulse until it becomes a fine powder.
 
Note- If you refrigerate the dough for longer the cookies will not spread. You can gently press them a little before you bake them or using the bottom of a glass or flat spatula, press them when they come out of the oven. 
 
 
Cookies can be stored in an airtight container for up to 2 weeks.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 66mg | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg