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Chocolate Chip Oatmeal Raisin Cookies

Chocolate Chip Oatmeal Raisin Cookies

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 1 hr 52 mins
Total Time 2 hrs 7 mins
Course Cookie
Servings 4 dozen


  • 3/4 cup 12 Tablespoons unsalted butter, softened
  • 1/4 cup organic coconut oil
  • 1 cup organic sugar
  • 1 cup light brown sugar lightly packed
  • 2 large cage free eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups white whole wheat flour
  • 1/2 Tablespoon 1 1/2 teaspoons baking powder
  • 1/2 Tablespoon 1 1/2 teaspoons Himalayan pink salt (yeah, it's a lot, but it's for the salty-sweet combo; you can also use a flaky sea salt)
  • 1/2 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 2 cups raisins
  • 1 12- ounce package semi-sweet chocolate chips


  • Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment cream the butter, coconut oil, and sugars until light and fluffy, 3-5 minutes.
  • Beat in the eggs one at a time, fully incorporating the first before adding the second.
  • Stir in the vanilla extract.
  • In a medium bowl, whisk together the white whole wheat flour, baking powder, salt, and ground cinnamon.
  • Gradually beat in the flour mixture.
  • Remove bowl from mixer and stir in the oats, raisins, and chocolate chips.
  • Portion out dough with a #40 cookie scoop, 6 on a sheet at a time to allow room for spreading. Flatten slightly before baking.
  • Bake for 12-14 minutes, or until the edges are lightly browned.
  • Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.