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<\/div>\n<\/p>\n These thick and chewy Oatmeal Raisin Chocolate Chip Cookies have buttery caramelized edges and a balance of sweet raisins and bittersweet chocolate in every bite. You\u2019ll want to pack them in your kid\u2019s lunches, enjoy them with a glass of milk for an afternoon snack, or take them to your next bake sale!<\/p>\n My favorite dessert will always be a big chocolate chunk cookie<\/a>, but these oatmeal raisin chocolate chip cookies have recently made a compelling case for the top spot.<\/p>\n I like to think of these as a more grown-up take on classic chocolate chip cookies. The flavor is unexpectedly complex, deeper and more nuanced than the typically straightforward oatmeal raisin cookie<\/a>. Coffee soaked raisins and a hit of espresso powder give these a depth that leaves everyone (especially me!) coming back for more.<\/p>\n The play of sweet juicy raisins and semisweet chocolate is the best part about the recipe, and it was also the trickiest part to get right in testing. The chocolate can easily overpower the raisins, so I scaled it back and used semi-sweet instead of dark chocolate so both flavors could shine.<\/p>\n The result is a surprisingly sophisticated cookie, that belongs everywhere from a lunchbox to a holiday cookie tray.<\/p>\n Courtney<\/span>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Step 1: Soak the raisins<\/strong>. In a bowl, soak the raisins in hot coffee for 10 to 15 minutes. Drain, then blot dry with a paper towel.<\/p>\n<\/div>\n Step 2: Whisk the dry ingredients. <\/strong>In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, espresso powder, and cinnamon.<\/p>\n<\/div>\n<\/div>\n Step 3: Combine wet ingredients.<\/strong> In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy and a bit lighter in color, 2 to 3 minutes. Beat in the eggs one at a time, then stir in the vanilla.<\/p>\n<\/div>\n Step 4: Add dry ingredients and chill.<\/strong> Add the flour mixture to the bowl and beat on low speed until combined. Add the drained raisins along with the chocolate chips and beat on low until well distributed. Cover the dough and place in the fridge to chill for at least 2 hours or overnight.<\/p>\n<\/div>\n<\/div>\n Step 6: Bake the cookies.<\/strong> Preheat the oven to 350 degrees and line two sheet pans with parchment paper. Scoop 2 tablespoon portions of dough onto the prepared pans and bake for 10 to 13 minutes, rotating the pans and shuffling top to bottom midway through. Pull them out when the outside is browned but the inside still looks light, puffed, and soft. Top with additional chocolate chips, if desired. Allow the cookies to set up on the pan for 10 minutes before transferring to a wire rack to cool completely.<\/p>\n<\/div>\n<\/div>\n PRO TIP: <\/strong>This 2 tablespoon cookie scoop<\/strong><\/a> is the exact size I use for this recipe. Go slightly smaller for a dainty cookie, or size up if you want a big bakery style cookie, just remember to adjust your bake time accordingly.<\/p>\n Chilling the dough solidifies the butter, which slows down spreading in the oven and helps the cookies bake up thick and chewy instead of thin and crispy. It also gives the oats time to hydrate and deepens the overall flavor.<\/p>\n<\/p><\/div>\n Old fashioned rolled oats are recommended for the best chewy texture. Quick oats are cut smaller and will absorb liquid faster, resulting in a softer, flatter cookie with less texture.<\/p>\n<\/p><\/div>\n Soaking the raisins in hot coffee plumps them up and keeps them soft after baking, plus it adds a subtle depth of flavor. If you are short on time, you can skip this step.<\/p>\n<\/p><\/div>\n Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The cookie dough can also be frozen in portioned balls and baked straight from frozen.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Sign up for the\u00a0NeighborFood email community<\/strong><\/a>\u00a0to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on\u00a0Instagram<\/strong><\/a>\u00a0and\u00a0Pinterest<\/strong><\/a>. Made our recipe? Leave us a star rating or comment below!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n In a bowl, soak the raisins in hot coffee for 10-15 minutes. Drain, then blot dry with a paper towel.<\/p>\n 1\/2 cup raisins, <\/span>1\/2 cup hot coffee<\/span><\/p>\n<\/li>\n Meanwhile, in another medium mixing bowl, whisk together the oats, all purpose flour, baking soda, salt, espresso powder, and cinnamon.<\/p>\n 2 cups old fashioned rolled oats, <\/span>1 3\/4 cups all purpose flour, <\/span>1 teaspoon baking soda, <\/span>1 teaspoon salt, <\/span>1 teaspoon espresso powder, <\/span>\u00bd teaspoon cinnamon<\/span><\/p>\n<\/li>\n In the bowl of an electric mixer, beat together the butter and sugar on medium speed until creamy and a bit lighter in color, 2-3 minutes. Beat in the eggs, one at a time, then stir in the vanilla.<\/p>\n 1 cup 2 sticks unsalted butter, <\/span>1 1\/2 cups brown sugar, <\/span>2 eggs, <\/span>2 teaspoons vanilla extract<\/span><\/p>\n<\/li>\n Add the flour mixture to the bowl and beat on low speed until combined. Add the drained raisins along with the chocolate chips. Beat on low speed until well distributed.<\/p>\n 1\/2 cup semi sweet chocolate chips<\/span><\/p>\n<\/li>\n Cover the dough with saran wrap, then place in fridge to chill for at least 2 hours or overnight.<\/p>\n<\/li>\n Preheat the oven to 350 degrees and line two sheet pans with silicone mats or parchment paper. Scoop 2 Tablespoon portions of dough onto the prepared sheet pans, then bake for 10-13 minutes, rotating the pans and shuffling top to bottom midway through. Remove the cookies from the oven when the outside is browned but the inside still looks light in color, puffed, and soft. Top with a few additional chocolate chips, if desired.<\/span><\/p>\n<\/li>\n If desired, use a large upside down glass or round cookie cutter to shape the cookies. Place the cutter on top of the cookies and spin it around a few times for a perfect round shape. Dot the warm cookie with extra chocolate chips, if desired. Allow to set up on the pan for 10 minutes, then transfer to a wire rack to cool completely.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"\"](\"https:\/\/neighborfoodblog.com\/wp-content\/uploads\/2026\/07\/oatmeal-raisin-chocoilate-chip-cookies-4.jpg\")
<\/figure>\nOatmeal Raisin Chocolate Chip Cookies<\/h2>\n
Key Ingredients<\/h2>\n
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How to Make Oatmeal Raisin Chocolate Chip Cookies<\/h2>\n
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<\/figure>\nStorage and Make-Ahead Instructions<\/h2>\n
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<\/figure>\nTips for the Best Oatmeal Raisin Chocolate Chip Cookies<\/h2>\n
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FAQs<\/h2>\n
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<\/figure>\nMore Cookie Recipes to Try<\/h2>\n
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