Oatmeal Raisin Chocolate Chip Cookies can be made in the air fryer or the oven! They’re soft and chewy with the comfort of rolled oats, melty chocolate chips, and pops of fruity raisins.
Be sure to check out the video and tips below. 👇
Warning: One cookie is never enough!👆🏼
🎥 How to make oatmeal raisin chocolate chip cookies
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❤️ Why You'll Love These Oatmeal Raisin Chocolate Chip Cookies
- Soft and chewy: Brown sugar and rolled oats create cookies with soft centers and slightly crisp edges.
- Two cooking methods: Make these cookies in the air fryer for smaller batches or bake them in the oven.
- Budget-friendly ingredients: Made with everyday pantry staples like flour, oats, sugar, and baking soda.
- Packed with flavor: Every bite has chocolate chips, sweet raisins, and hearty oats.
- Make-ahead friendly: Chill the dough in advance and bake fresh cookies whenever you need them.
🥄 Ingredients needed
These soft and chewy oatmeal raisin chocolate chip cookies are made with simple pantry ingredients. Brown sugar keeps the centers soft, rolled oats add texture, and the combination of chocolate chips and raisins makes every bite delicious!
- All-purpose flour (1 cup / 120 g): Gives the cookies structure while keeping them soft and tender.
- Baking soda (½ teaspoon): Helps the cookies rise slightly and develop those lovely golden edges.
- Salt (¼ teaspoon / approximately 1.5 g): Balances the sweetness and brings out the chocolate flavor.
- Unsalted butter (½ cup / 113 g): Use softened, room-temperature butter for a rich, buttery flavor and easier mixing.
- Granulated sugar (⅓ cup / 65 g): Adds sweetness and helps create slightly crisp edges.
- Light brown sugar (⅔ cup / 140 g, packed): Adds moisture and gives the cookies their soft, chewy centers.
- Vanilla extract (1 teaspoon / 5 ml): Adds a lovely warm flavor that complements the oats and chocolate.
- Large egg (1): Helps bind everything together and gives the cookies structure.
- Rolled oats (1½ cups / 135 g): Add a hearty, chewy texture. Old-fashioned rolled oats work beautifully in this recipe.
- Raisins ½ cup (50 g). Add little bursts of natural sweetness and a lovely chewy texture to every bite.
- Semisweet chocolate chips (1 cup / 150 g): Bring delicious pockets of melted chocolate to every cookie.
👩🏼🍳 How to Make Oatmeal Raisin Chocolate Chip Cookies
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until just combined.
Step 3: Combine the ingredients
Add the dry ingredients to the wet ingredients and mix on low speed until almost combined. Fold in the rolled oats, chocolate chips, and raisins until evenly distributed. Avoid overmixing to keep the cookies soft and chewy.
Step 4: Shape and chill the cookie dough
Scoop the dough into evenly sized balls and place them on a parchment-lined baking tray. Refrigerate for 1 hour to help the cookies hold their shape during baking.
When ready to cook, arrange the chilled cookie dough balls in your air fryer basket, leaving space between each cookie.
Step 5: Air Fry the Cookies
Air fry the chilled cookie dough at 170°C/325°F for approximately 7 minutes, working in batches and leaving enough space between the cookies to spread.
The cookies are ready when the edges are lightly golden and set, but the centers still look slightly soft. They'll continue to firm up as they cool.
Step 6: Let the Cookies Cool
Allow the cookies to rest in the air fryer basket for 5 minutes before carefully transferring them to a wire rack. Repeat with the remaining cookie dough.
Oven Method
Preheat the oven to 190°C/375°F.
Arrange the chilled cookie dough balls on a parchment-lined baking tray, leaving space between each cookie.
Bake for 8–10 minutes, until the edges are just set.
Allow the cookies to cool briefly before transferring them to a wire rack.
💗 A Little Note From My Kitchen
The trick with these oatmeal raisin chocolate chip cookies is knowing when to take them out! I like to look for lightly golden edges while the centers are still a little soft. It's tempting to leave them cooking for longer, but they'll firm up as they cool. That's how you get those lovely chewy middles instead of crunchy cookies!
Tips and Tricks
- Chill the dough: Refrigerate for at least 1 hour before baking. This helps prevent the cookies from spreading too much and keeps them thick and chewy.
- Use rolled oats: Old-fashioned rolled oats give these cookies their lovely chewy texture. Avoid instant oats, which can change the consistency.
- Don't overmix: Once you've added the flour, mix just until combined to keep the cookies tender.
- Soften your butter: Room-temperature butter creams more easily with the sugars, helping create a smooth cookie dough.
- Give them space: Leave room between the cookies in your air fryer basket or on your baking tray so they can spread evenly.
- Let them cool: Allow the cookies to rest for a few minutes before transferring them to a wire rack. This helps prevent them from breaking.
- Air fryer tip: Cook a small test batch first, as air fryer temperatures and cooking times can vary between models.
More Easy Baking Recipes You'll Love
If you love easy homemade treats, try my 4-ingredient banana bread next! It's another simple air fryer recipe that's perfect for a quick breakfast, afternoon snack, or something sweet with your coffee.
❓FAQS
Yes! These oatmeal raisin chocolate chip cookies cook beautifully in the air fryer. Air fry at 170°C/325°F for approximately 7 minutes, working in batches. Allow the cookies to rest for 5 minutes before transferring them to a wire rack.
Chilling the dough for at least 1 hour helps prevent the cookies from spreading too much during baking. It also helps create thicker cookies with soft, chewy centers.
Absolutely! Preheat your oven to 190°C/375°F and bake the chilled cookie dough for 8–10 minutes, until the edges are lightly golden and the centers are still soft.
Yes! Simply leave out the raisins or replace them with extra chocolate chips. You can also substitute dried cranberries for a slightly tart flavor.
Use brown sugar, avoid overmixing the dough, and don't overbake the cookies. Remove them when the edges are set but the centers still look slightly soft. Store the cooled cookies in an airtight container to help maintain their texture.
Yes! Scoop the dough into balls and freeze them on a baking tray until firm. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before baking according to the recipe instructions.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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Print
Oatmeal Raisin Chocolate Chip Cookies (Soft & Chewy)
- Total Time: 1 hour 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Oatmeal Raisin Chocolate Chip Cookies can be made in the air fryer or the oven! They’re soft and chewy with the comfort of rolled oats, melty chocolate chips, and pops of fruity raisins.
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup (140 g) packed light brown sugar
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups (135 g) rolled oats
- ½ cup (50 g) raisins
- 1 cup (150 g) semisweet chocolate chips
Instructions
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the butter and sugars
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until just combined.
Combine the ingredients
- Add the dry ingredients to the wet ingredients and mix on low speed until almost combined. Fold in the rolled oats, chocolate chips, and raisins until evenly distributed. Avoid overmixing to keep the cookies soft and chewy.
Shape and chill the cookie dough
- Scoop the dough into evenly sized balls and place them on a parchment-lined baking tray. Refrigerate for 1 hour to help the cookies hold their shape during baking.
Air Fry the Cookies
- When ready to cook, arrange the chilled cookie dough balls in your air fryer basket, leaving space between each cookie.
- Air fry the chilled cookie dough at 170°C/325°F for approximately 7 minutes, working in batches. Leave enough space between the cookies to allow them to spread.
- The cookies are ready when the edges are lightly golden and set, but the centers still look soft. They will continue to firm up as they cool.
Let the Cookies Cool
- Allow the cookies to rest in the air fryer basket for 5 minutes before carefully transferring them to a wire rack. Repeat with the remaining cookie dough.
Oven Method
- Preheat the oven to 190°C/375°F. Arrange the chilled cookie dough balls on a parchment-lined baking tray, leaving space between each cookie. Bake for 8–10 minutes, until the edges are just set. Allow the cookies to cool briefly before transferring them to a wire rack.
Notes
Air Fryer Tip: Every air fryer is different, so cooking times may vary slightly. Cook the cookies in batches without overcrowding the basket. Each batch takes approximately 7 minutes, but the total cooking time will depend on the size of your air fryer.
STORAGE: Keep in an airtight container for up to 4 days at room temperature, or freeze for up to 2 months. Reheat in the air fryer for 1–2 minutes for that fresh-baked feel.
- Prep Time: 15 minutes
- 1 hour: chilling time
- Cook Time: 7 minutes
- Category: Baking, Dessert
- Method: air fryer, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
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