The Only Oatmeal Cookies I’ve Ever Liked!

Oatmeal cookies have always been one of my least favorite types of cookies until I recently figured out how tasty they are with chocolate chips instead of raisins! I did not originally realize that the raisins were my issue, or that, at the same time, my 13-year-old daughter LOVES oatmeal raisin cookies, and apparently the raisins are her favorite part!

A Healthy Oatmeal Cookie Recipe

So, I asked her to come up with a homemade version that is 100% whole-grain, doesn’t have a ridiculous amount of sugar, and has chocolate chips in at least half of the batch for me. She succeeded in coming up with a very tasty recipe that has me thinking that I may just have a newfound love for oatmeal cookies! The oatmeal gives the cookie a little more crunch than your typical chocolate chip cookie, without having to add in nuts (which some people are allergic to or just don’t like in cookies).

Now, of course with any amount of sugar, these are technically a “rule-breaking” treat, but we think that’s okay on occasion—especially when it’s made-from-scratch and everything else about it is whole-grain.

Every December I go to a Cookie Exchange party with my friends, and I like to bring something different that I can also share on the blog. This year, this recipe is the winner! It’s nice to finally be able to enjoy an oatmeal cookie.

chocolate chip and raisin oatmeal cookies

Oatmeal Cookies (with raisins and/or chocolate chips)

Adapted from Joy of Cooking by Sydney Leake


The best oatmeal chocolate chip cookies


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  3. In another large bowl, use an electric mixer (or stand mixer fitted with a whisk) to cream the butter and sugar together. Mix in the eggs and vanilla. 

  4. Turn the mixer down to low and slowly add the flour mixture to the butter mixture. Stop and use a spatula to scrape the sides as needed. 

  5. Divide the dough in half between the two bowls. Fold the raisins into one half and the chocolate chips into the other half. 

  6. Spoon out the cookie dough about 3 inches apart onto an ungreased baking sheet (lined with parchment, if desired) and bake one sheet at a time until golden brown, 8 to 12 minutes. Alternatively, you can bake both sheets at the same time on convection.

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