10 Chocolate Chip, Raisin and Oatmeal Cookie Recipes

Ugh, there’s nothing like the smell of cookies baking, right? Whether you’re team chocolate chip, a raisin lover, or swear by oatmeal, this roundup has a cookie for every craving. Dive into 10 irresistible recipes that’ll make your kitchen the coziest spot in the house!

Classic Chewy Oatmeal Chocolate Chip Raisin Cookies

Perfectly chewy, loaded with oats, raisins, and chocolate chips—these cookies are the ultimate lunchbox win. Ready in under 30 minutes, they're a total crowd-pleaser.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Add-ins

• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. (Tip: Parchment prevents sticking and helps cookies bake evenly.)
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. (Tip: Don't overcream; you want a dense, chewy texture, not a cakey one.)
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. (Tip: Spoon and level your flour—don't scoop directly to avoid packing it in.)
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. (Tip: Overmixing develops gluten, making cookies tough.)
6. Fold in the oats, chocolate chips, and raisins using a spatula until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are golden brown and the centers still look slightly soft and puffy.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Soft and chewy in the middle with slightly crisp edges, these cookies pack a triple punch of oats, raisins, and chocolate. Try them warm with a glass of cold milk—or crumble them over vanilla ice cream for an easy dessert upgrade.

Vegan Oatmeal Raisin Chocolate Chip Cookies

Unbelievably chewy and packed with oats, raisins, and chocolate chips—these vegan cookies are a total game-changer. No eggs, no dairy, just pure plant-based perfection. Ready in 30 minutes flat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1/2 cup melted coconut oil (not hot!)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• a splash of unsweetened almond milk (about 2 tbsp)

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (a good sprinkle)
• 1 and 1/2 cups rolled oats
• 1/2 cup raisins (a generous handful)
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Make your flax egg: mix 1 tbsp ground flax with 3 tbsp water in a small bowl. Let it sit for 5 minutes until thick and goopy—that's your egg replacer.
3. In a large bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla, flax egg, and almond milk until smooth. Tip: Make sure the coconut oil isn't hot or it'll cook the flax egg.
4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually stir the dry mix into the wet until just combined—don't overmix or cookies get tough.
5. Fold in the oats, raisins, and chocolate chips. The dough should be thick but scoopable. If it's too dry, add another splash of almond milk.
6. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Flatten slightly with your fingers—these don't spread much.
7. Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone. Tip: They'll firm up as they cool, so don't overbake.
8. Cool on the sheet for 5 minutes, then transfer to a wire rack. Tip: Letting them rest on the sheet ensures a soft, chewy texture.

A soft, chewy center with crisp edges—these cookies hit every texture note. Serve with a cold glass of oat milk or crumble over vegan ice cream for a next-level sundae.

Gluten-Free Oatmeal Chocolate Chip Raisin Cookies

Grab your whisk because these gluten-free oatmeal chocolate chip raisin cookies are about to become your new obsession. No weird flours, no compromise—just crazy good texture from certified oats and almond flour.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup gluten-free certified rolled oats
• 1 cup almond flour
• 1/2 cup dark chocolate chips
• 1/2 cup raisins
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and vanilla, beat until combined.
5. Stir in the dry ingredients until just incorporated. Tip: don't overmix or cookies will be tough.
6. Fold in oats, chocolate chips, and raisins. Tip: chill dough for 10 minutes if it's too sticky for easier scooping.
7. Scoop rounded tablespoons of dough onto prepared sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers are still soft. Tip: let cookies cool on pan for 5 minutes before transferring to a wire rack; they firm up as they cool.

Soft in the middle, crisp at the edges—these cookies are a game changer. Serve with a tall glass of oat milk for the ultimate cozy treat.

No-Bake Oatmeal Chocolate Chip Raisin Cookies

Just toss these on the stove and you're minutes away from chewy, peanut buttery cookies that disappear fast. No oven, no fuss—just big flavor.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 2 cups granulated sugar
• 1/2 cup milk
• 1/2 cup butter (1 stick)
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups quick-cooking oats
• 1/2 cup mini chocolate chips
• 1/2 cup raisins

Instructions

1. Line two baking sheets with parchment paper or silicone mats.
2. In a medium saucepan, combine sugar, milk, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
3. Let it boil for exactly 1 minute—set a timer! Overboiling makes cookies dry and crumbly.
4. Remove from heat. Immediately stir in peanut butter and vanilla until smooth and well combined.
5. Add quick-cooking oats, raisins, and mini chocolate chips. Stir vigorously until everything is evenly coated. The mixture will thicken as it cools, so work fast.
6. Drop by rounded tablespoonfuls onto the prepared sheets, spacing them about 2 inches apart. If the mixture gets too stiff, microwave it for 10 seconds to soften.
7. Let cookies sit at room temperature until completely set, about 30 minutes. They should be firm but still slightly chewy. For faster setting, pop them in the fridge.

With a chewy, satisfying bite and just the right amount of sweet-salty kick, these no-bake cookies are a total crowd-pleaser. Wrap a few in wax paper for an on-the-go snack or crumble them over vanilla ice cream for a quick sundae.

Crispy Oatmeal Chocolate Chip Raisin Cookies

Alright, let's bake these crispy oatmeal cookies that shatter like glass. A twist: golden raisins + milk chocolate chips for that sweet-salty magic.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

For the cookies

• a stick of unsalted butter, melted
• a cup of brown sugar, packed
• a large egg
• a teaspoon of vanilla extract
• a cup and a half of all-purpose flour
• a teaspoon of baking soda
• a half teaspoon of salt
• a cup of rolled oats
• a half cup of golden raisins
• a cup of milk chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk melted butter and brown sugar until smooth and no lumps remain.
3. Add egg and vanilla extract, whisk until fully combined and glossy.
4. In a separate bowl, whisk together flour, baking soda, and salt until evenly mixed.
5. Gradually add dry ingredients to wet mixture, stirring with a spatula just until no streaks remain. Tip: Overmixing develops gluten and makes cookies tough, so stop as soon as it comes together.
6. Fold in rolled oats, golden raisins, and milk chocolate chips until evenly distributed. Tip: Chilling the dough for 10 minutes makes it easier to scoop and helps cookies hold their shape.
7. Scoop tablespoon-sized balls of dough and place them 2 inches apart on prepared sheets. Flatten each ball slightly with your palm for a thinner cookie.
8. Bake for 14 minutes, until edges are deep golden brown and centers look just set. For extra crispiness, add 1–2 minutes—watch closely to avoid burning. Tip: Rotate pans halfway through for even baking.
9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll crisp up as they cool.

My favorite way to eat these? Crumbled over vanilla ice cream. They stay crunchy for days—if they last that long.

Oatmeal Chocolate Chip Raisin Cookie Bars

Ready for the chewiest, most satisfying cookie bars? These Oatmeal Chocolate Chip Raisin Bars are packed with oats and raisins, baked in a pan for maximum softness. No fuss, just pure comfort.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Bars

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat the softened butter with both sugars until light and fluffy — about 3 minutes. Tip: Don’t rush this; proper creaming creates a tender texture.
3. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Tip: Whisking aerates the flour and ensures even distribution of leaveners.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing or your bars will be tough.
6. Fold in the oats, chocolate chips, and raisins until evenly distributed. The dough will be thick — use a sturdy spatula. Tip: If your raisins are dry, plump them in hot water for 10 minutes, then drain before adding.
7. Press the dough evenly into the prepared pan. Use your hands or the bottom of a glass to flatten.
8. Bake for 22-25 minutes, until the edges are golden and the center is set but still soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
9. Let cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang to cool completely before cutting into 16 bars.

Killer texture: chewy edges, soft centers, and bursts of chocolate and raisins in every bite. Serve warm with a scoop of vanilla ice cream for the ultimate dessert. These bars also freeze beautifully — just wrap individually and grab one when the craving strikes.

Breakfast Oatmeal Chocolate Chip Raisin Cookies

Grab your mixing bowl—these breakfast cookies are about to change your morning game. They're packed with whole wheat flour, oats, and flaxseed, so you can feel good about eating cookies for breakfast.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Mix

• a cup of whole wheat flour
• a cup of rolled oats
• a couple of tablespoons of flaxseed meal
• half a teaspoon of baking soda
• half a teaspoon of salt
• half a teaspoon of cinnamon (optional but trust me)

Wet Mix

• a quarter cup of melted coconut oil or butter
• a quarter cup of maple syrup or honey
• one large egg
• a splash of vanilla extract

Add-Ins

• a generous half cup of chocolate chips
• a half cup of raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the whole wheat flour, rolled oats, flaxseed meal, baking soda, salt, and cinnamon. Tip: Toast the oats in a dry skillet for 3 minutes before adding for a deeper flavor—let them cool first.
3. In a large bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Pour the dry mix into the wet mix and stir with a spatula until just combined. Tip: Don't overmix—stop when no flour streaks remain for tender cookies.
5. Fold in the chocolate chips and raisins.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set and lightly golden. Tip: For chewier cookies, pull them out at 10 minutes—they'll firm up as they cool.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just one bite and you'll get that perfect balance—chewy oats, melty chocolate, and sweet raisins. Serve them warm with a glass of milk for a cozy breakfast, or pack one for an on-the-go snack that actually fuels you.

Double Chocolate Oatmeal Raisin Cookies

Get ready to level up your cookie game with these double chocolate oatmeal raisin cookies. Cocoa powder and white chocolate chips bring the richness, while chewy oats and sweet raisins add texture that’ll make you forget regular cookies exist. Trust me, one bite and you’re hooked.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup white chocolate chips
• 3/4 cup raisins

Instructions

1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. Pro tip: use room temp butter for the best texture.
3. Beat in the egg and vanilla until combined. Scrape down the sides of the bowl.
4. Gradually add the dry ingredients to the wet mixture, mixing on low just until incorporated. Don't overmix or the cookies will be tough!
5. Fold in the rolled oats, white chocolate chips, and raisins using a spatula. The dough will be thick and chunky.
6. Chill the dough for 30 minutes. This step is crucial—it prevents excessive spreading and intensifies flavor.
7. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough (about 1.5 inches apart) onto the prepared sheets. For uniform cookies, use a cookie scoop.
9. Bake for 10-12 minutes, until the edges are set and the centers look slightly soft. They'll continue baking on the sheet.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly crisp on the edges and chewy in the middle, these cookies are a total crowd-pleaser. Serve them warm with a glass of cold milk or crumble them over vanilla ice cream for an easy dessert upgrade.

Oatmeal Chocolate Chip Raisin Energy Bites

Ready for a snack that hits all the right notes? These no-bake energy bites are basically dessert masquerading as fuel—peanut butter, oats, chocolate chips, and raisins rolled in coconut. No oven, no excuses.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• a cup of old-fashioned rolled oats
• a heaping 1/2 cup of creamy peanut butter
• 1/3 cup of honey (or maple syrup)
• a splash of vanilla extract (optional)
• 1/2 cup semisweet chocolate chips
• 1/2 cup raisins
• 1/2 cup shredded coconut, for rolling

Instructions

1. In a large bowl, combine the rolled oats, chocolate chips, and raisins. Toss them together so everything is evenly distributed.
2. In a separate microwave-safe bowl, warm the peanut butter and honey together for about 15 seconds until thinned. Stir in a splash of vanilla if you're feeling fancy.
3. Pour the wet mix into the dry ingredients. Stir fiercely with a spatula until every oat is coated—no dry pockets allowed. For easier mixing, switch to clean hands and knead it like dough.
4. Pop the bowl into the fridge for 10 minutes. This firms up the mixture so it's less sticky to handle—don't skip this step unless you enjoy sticky fingers.
5. Line a small plate with shredded coconut. Scoop out dough by the tablespoon (about 1.5 tablespoons each) and roll into compact balls between your palms.
6. Roll each ball in the shredded coconut until fully coated. Place them on a parchment-lined tray.
7. Set the entire tray in the fridge for at least 30 minutes to set. Pro tip: if you can resist, let them chill overnight for the best texture.

Undeniably addictive, these bites are chewy, sweet, and perfectly portable. Try popping one post-workout or as a midday pick-me-up—just don't blame us when you reach for number three.

Soft & Gooey Oatmeal Chocolate Chip Raisin Cookies

Ever had a cookie so soft it practically melts? These oatmeal chocolate chip raisin cookies are that—gooey, buttery, and packed with brown sugar goodness.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup packed brown sugar
• 1 large egg
• a splash of vanilla extract (about 1 tsp)

Dry Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups old-fashioned oats

Add-ins

• 1 cup semi-sweet chocolate chips
• ½ cup raisins

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
3. Whisk in egg and vanilla until fully combined.
4. In a separate bowl, whisk flour, baking soda, and salt together.
5. Gradually stir the dry mixture into the wet until just incorporated—no flour streaks. Tip: Overmixing leads to tough cookies, so stop as soon as it comes together.
6. Fold in oats, chocolate chips, and raisins with a spatula until evenly distributed.
7. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared sheets.
8. Bake for 10–12 minutes until edges are golden, but centers still look slightly soft and underdone. Tip: Underbaking is key to that gooey texture; the cookies will set as they cool.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zap a cookie in the microwave for 10 seconds to get that fresh-from-the-oven goo. These are perfect with a cold glass of milk or crumbled over vanilla ice cream for a next-level treat.

Conclusion

Happy baking! I hope this chocolate chip, raisin, and oatmeal cookie lineup inspires you. Try one (or all!) and let me know your fave in the comments. Don’t forget to save this roundup on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.