My chewy, oatmeal, raisin, & chocolate chip cookie recipe

Thats a handful both physically and mentally huh?

Because its cuddle up with a blanket and watch hallmark movies season. I am going to share with you my favorite cookies to make. Plus I really wanted an excuse to make cookies! The recipe is pretty elementary but also pretty delectable. Biting into this cookie is bittersweet. Every sweet, bite of a chewy oatmeal cookie is like catching up with an old friend — a friend that you can eat.

These are the best- full of texture, raisins, nuts, and last but not least CHOCOLATE! Now I promise you 3 dozen may seem like a lot at first glance but given the small size of the cookie plus if you suffer from cookie monster syndrome like me (Yes I made it up, but I bet if it was real I would have it for sure!) you shouldn’t have a problem eating them all at once!(;

OFF THE CAMERA FOR VARIOUS REASONS. BUT AT LEAST I WAS ABLE TO GET A QUICK PICTURE BEFORE THEY WERE ALL GONE!!! Oh and sorry about the all caps I just don’t want haters hating on me for a bad quality pictures..haha

I would like to kindly advise you that these are the BEST homemade oatmeal chocolate nut chip cookies EVER!!!

Its cookie makin’ time!

No this isn’t 3 dozen this was taken after we devoured the first batch….oops(;

How to make these babies:

makes about 3-dozen cookies (You might want to make a double batch!)

What you will need:



  • 3 1/2 cups of old fashioned oats
  • 1 cup of all- purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons of ground cinnamon


  • 2 sticks of softened butter (put butter out an hour before you start, if you are short on time use this technique.)
  • 3/4 cup of light or dark brown sugar (I used dark.)
  • 3/4 cup of granulated sugar
  • 2 eggs
  • 1 tablespoon of vanilla extract or 1/2 of a vanilla bean
  • 1 1/2 cup of raisins


Substitute 1 1/2 cup of raisins for what is listed below! I say go big or go home, but in the long run it is  your choice.  As long as you use the base listed above and follow directions, these are sure to delight.

*Reminder* It is okay to go a little over board with the add-ins… I know I sure did.

  • 1 cup of raisins
  • 2/3 cup of chocolate chips (Ghirardelli milk chocolate is my fave!)
  • 1/3 cup of chopped nuts of your choice ( I would use pecans or walnuts, unless you are allergic in that case who cares add more chocolate or raisins!)
Tools needed:
  • a few baking sheets
  • parchment paper
  • measuring cup
  • measuring spoons
  • cutting board
  • sharp knife
  • medium mixing bowl
  • stand mixer with paddle (again hand held mixer is good too)
  • spatula
  • tablespoon (for scoop’n)
  • ****Optional a wire cooling rack… if you don’t have one that is okay!


  1. Preheat the oven to 350°F: and line 2 large baking sheets with parchment paper or a Silpat.
  2. Combine the dry ingredients: In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
  3. Cream the sugars and butter: (I did this in the bowl of a stand mixer fitted with the paddle attachment, or even in a large bowl with a hand mixer,) cream the butter and sugars until light and fluffy, about 2 minutes.(: note: cream butter first then add the sugars, also have your spatula ready to scrape down the sides.
  4. Add the eggs and vanilla: Mix in the eggs one at a time and beat thoroughly after each addition, scraping down the sides of the bowl with your spatula if necessary. Beat in the vanilla extract.
  5. Mix in the dry ingredients: With the mixer on low, or by hand, gently mix in the dry ingredients until they are just combined and all the flour has been incorporated into the wet.
  6. Fold in the raisins: Fold the raisins into the dough so they’re evenly distributed throughout.After you do that you must taste it! (okay you don’t have to but I did)
  7. Scoop the dough onto the baking sheet: Drop BIG, FAT, & ROUNDED tablespoon-sized mounds of dough onto a parchment-lined baking sheet, don’t forget to space them about two inches apart.
  8. Bake the cookies: Transfer the baking sheets to the oven. Bake 10-12 minutes for soft and chewy cookies, if they aren’t crispy enough add a minute at a time watch them closely.
  9. Remove from the oven and cool: Remove the baking sheets from the oven. Cool the cookies for a few minutes on the baking sheets, and then to transfer to a wire rack to cool completely.
  10. Enjoy!

Please note: These cookies should last when stored properly. They probably won’t though, due to the magnificent taste factor!(; also I didn’t get a lot of pictures of them because after I took all the pictures on my sisters camera something happened and I couldn’t..well its a long story. I wish I would’ve gotten pictures of the making of these delightful cookies!

I hope you enjoyed my nutty, chewy, chocolate chip, oatmeal cookie recipe. I make these for my family all the time and they have always been a Butler favorite(:

xoxo Rae

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