These classic cookies have chewy centers teeming with chocolate chips and raisins that give way to crispy, golden edges. Warm spices like cinnamon, nutmeg, and Dutch-processed cocoa powder make each bite full of warm, tender, chewy comfort.

What are you doing in the next 30 minutes?

Something regrettable, probably. I mean, really, when was the last time an idle half hour worked out in your favor?

Rather, make yourself (and your probation officer) happy by baking these delicious oatmeal chocolate chip cookies instead! Their toothsome centers are a perfect contrast to their crispy edges, all while keeping textural interest with raisins and chocolate chips.

These cookies are perfect for the fall and winter seasons for their warmth. Cinnamon, nutmeg, cocoa powder, and dark-brown sugar create a cozy flavor profile, then made even better with melted, gooey chocolate chips dotted throughout.

See, doesn’t this sound like a much better idea?

And if you like all-things oatmeal and granola, check out my Chocolate Granola Cereal for an instant boost to your mornings, 2pm snack break, or late night dessert adventures!

Plus, I’m currently working on a chocolate overnight oats and homemade chocolate granola bars, so stay tuned for those!

Why Chocolate Lovers Make This Recipe

• Classic cookie — oatmeal raisin cookies are one of the most popular cookies in the United States, especially around the fall and winter seasons for their warm spices and chewy comfort.
  
• Quick and easy recipe — these cookies can go from idea to table in about 30 minutes, so you better be able to cash the checks your cravings will be writing. Don’t start what you can’t finish.
  
• Chewy goodness — if you’re a fan of chewy cookies with crispy, golden edges, then these will be positively addictive to you.
  
• Simple ingredients — I didn’t even need to go to the store to make these cookies, since this recipe maximizes household staple ingredients for even more stress-free enjoyment.

Ingredients and Variations

As mentioned above, you already have most (if not all!) of the ingredients to make oatmeal chocolate chip cookies. Some key notes on a few below:

Old-fashioned rolled oats — affordable, available in bulk, and perfect for a wide variety of recipes, old-fashioned rolled oats are the key ingredient in this cookie recipe. They might be also be called “rolled oats” or “old-fashioned oats” at your grocery store.

I would NOT recommend substituting with quick or instant-oats, since these will cook too quickly when baked in the oven, resulting in piles of mush on your baking tray.

Raisins — For those who couldn’t (or wouldn’t!) decide between oatmeal raisin or chocolate chip cookies, I did both. 😉 This recipe doesn’t use as many raisins as you might have added in the past, but that’s to make more room for the chocolate chips!

If you don’t have raisins on hand, you can substitute with dried cranberries, sultanas, or currants. Just note that if you are using sultanas, the cookies might be a tad sweeter with a louder, brighter flavor than regular raisins.

Or, if you feel like your two cookie worlds are colliding, you can omit the dried fruit altogether!

Dark-brown sugar — dark-brown sugar makes chewy, delectable cookies infused with warm, caramel notes from the molasses that’s mixed in with the sugar.

Granulated sugar — using granulated sugar helps add some extra sweetness to this recipe’s otherwise warm and earthy flavor profile. Plus, granulated sugar helps cookies develop their crispiness and spread more in the oven during baking, so the combination of both sugars creates a perfectly-textured cookie.

Bread flour — bread flour results in a chewier cookie, but you can substitute 1:1 with all-purpose flour if that’s all you have on hand.

Baking soda — baking soda helps brown the cookies more (versus baking powder) and also allows for more spreading during baking.

Dutch-processed cocoa powder — this alkalized cocoa powder has a more intense chocolate flavor than unsweetened cocoa powder and is available in all major grocery stores.

Storage Instructions

Keep leftover cookies (ha, good one, I know) in an airtight container or resealable bag. Store in a cool, dry place for up to 1 week.

My #1 favorite cookie recipe, as it is the definition of decadence. Chewy double-chocolate cookies with gooey, fudgy centers and packed with chocolate chips and dark chocolate chunks.

This is my all-time FAVORITE cookie recipe to make. Seriously, I ate four of these cookies during the photoshoot you see pictured here. In quiet moments, you can actually hear the faint rustle of the remaining cookies quaking on the counter.

These cookies are the ultimate treat. Warm, gooey, fudgy, chocolaty…what more spectacular words do you need?! I specially designed them to be as gooey as possible in the middle, too, so that they were very reminiscent of fudgy brownies, or “brownie cookies,” as some call them. Get in the kitchen and try them for yourself!

Why Chocolate Lovers Make This Recipe

• Chocolate heaven — every morsel of this cookie drips with chocolate, making this an exceptional recipe for when you REALLY need a cocoa fix.
  
• Chewy and gooey — to me, these are the two most comforting characteristics of certain foods, whether sweet or savory. Time simply stops after taking a bite; a momentary reprieve from the day’s troubles.
  
• Crowd-pleasing — this is the baked good that produces the biggest smiles on my friends’ faces whenever we get together for homemade meals. Don’t be surprised if you receive a text from your friends and family a few hours later letting you know that they are already all gone!

Ingredients and Variations

While this recipe contains a multitude of ingredients, it is incredibly simple to prepare in a matter of minutes. Some notes on a few ingredients below:

Dark brown sugar — not only does dark brown sugar add a depth of flavor with more caramel notes, but it also increases the moisture in baked goods.

Egg yolks — egg yolks contain mostly fat, which helps enrich the texture and flavor of baked goods. The more fat in a recipe, the fudgier the consistency– precisely what we’re after in this recipe!

Bread flour — responsible for the delicious chewiness of the cookies, rather than using all-purpose flour.

Dutch-processed cocoa powder — as with most of my recipes, I opt to use Dutch-processed cocoa powder for it’s deeper chocolate flavor. You can also substitute with unsweetened cocoa powder without needing to change anything about the recipe.

Espresso powder — an optional ingredient, but espresso and chocolate share the same flavor compounds, meaning that adding just a dash will help bring out deeper, richer cocoa notes.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then relish in gooey excellence.

A thoughtfully-developed edible cookie dough recipe that prioritizes food safety without sacrificing taste! Classic, nostalgic chocolate chip cookie dough made with an exceptionally creamy finish and an abundance of chocolate chips comes together in just 15 minutes.

In our increasing world of instant-gratification, why spend nearly an hour baking cookies (or longer, if the dough has to chill) when you can have cookie goodness in fifteen minutes?

This isn’t rhetorical; seriously, why would you? I mean, don’t get me wrong, I love me some chewy chocolate chip cookies or double chocolate chip cookies during INTENSE chocolate cravings, but it’s hard to beat that in the time it takes you to shower, you could be scooping heaps of this creamy, nostalgic treat into your mouth with reckless abandon.

Edible Cookie Dough and Food Safety

CAUTION!!! Working with and consuming raw egg and/or raw wheat flour can lead to contracting foodborne illnesses such as E. coli and Salmonella, among others.

While many other edible cookie dough recipes advise to either pasteurize raw eggs in the microwave and/or heat treat flour before use, both processes are very scientific and need proper time and temperature control to work, and these are easy to mess up in a home environment.

To make the best informed decision for you and your household, you can read about the FDA’s guidance around egg safety and Purdue University’s findings about the risks and low efficacy around heat-treating flour at home.

This recipe makes appropriate adjustments that significantly reduce the chances of getting sick, primarily through using pasteurized liquid eggs whites in place of whole, raw eggs, and coconut flour as opposed to raw or heat-treated wheat-based flour.

Why Chocolate Lovers Make This Recipe

• Safe to eat — while many other raw cookie dough recipes include heat treatments and pasteurizing eggs at home, this recipe eliminates all uncertainty from the beginning by making sensible substitutes for the riskiest ingredients of raw eggs and raw flour.
  
• Quick and easy — with even less time and ingredients needed than baking regular chocolate chip cookies, this recipe fits into even the busiest schedule. And dare I say, this may be the best few minutes you spend all week. 😉
  
• Gluten-free — coconut flour is naturally gluten-free, taking the guesswork around making any swaps or adjustments to this recipe. Just prepare as-is and enjoy!
  
• Make ahead — cookie dough is a trusty friend throughout many of life’s ups and downs, from breakups, to fun with kids and friends, to much-needed moments of unapologetic self-indulgence. As such, you can easily make this recipe ahead of time and store in either the fridge or freezer so you stash is ready at a moment’s notice.

Ingredients and Variations

This scrumptious cookie dough comes together with just a few common ingredients at your local grocery store. Key notes on some of the ingredients include:

Butter — the quantity of butter in this recipe helps dissolve the amount of sugar through the creaming method. Using less butter runs the risk of having a much grainier final product.

Granulated and brown sugars — incorporating both white and dark brown sugars imparts that warm, classic cookie dough flavor with just the right amount of sweetness.

Liquid pasteurized eggs — pasteurized eggs are sanitized so that they can be safely consumed raw. While you can pasteurize eggs at home, I find this process both finicky and risky if done incorrectly. Thus, I opted to use pre-pasteurized egg whites from the store. However, you can also purchase whole pasteurized eggs at some grocery store– the carton should explicitly be labeled as “pasteurized”–at which point, you can use the entire egg, and can eliminate the whole milk in this recipe.

Whole milk — because the liquid eggs above are only the egg whites, adding whole milk provides that full fattiness that would have been derived from yolks to yield the same textural results, but without any of the risk.

Coconut flour — nut flours are considered by the FDA to be safe to consume raw, and you need only a fraction of coconut flour as opposed to all-purpose flour, allowing for this cookie dough to maintain it’s creamy deliciousness. Additionally, using a small amount of coconut flour

Storage and Reheating Instructions

If you (somehow) happen to have any leftovers, store the cookie dough in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the dough for up to 3 months.

When ready to eat, simply allow for the dough to sit out on the counter for 10-20 minutes until softened.

One of my all-time FAVORITE recipes! Chewy double-chocolate cookies baked to warm, fudgy perfection with crackled tops that provide just the right amount of crunch. Then, roll and dust with powdered sugar for the ultimate wintery dessert. Don’t be surprised if your entire first batch is snapped up right out of the oven!

Baking cookies is a staple in many holiday traditions around the world. They are fun and simple to make (especially with family and friends!), and offer a coziness that helps combat the chill of the colder autumnal and wintery months. Sugar cookies are especially popular around Christmas, and now you can add this recipe to your holiday repertoire!

This recipe tastes so much better and fresher than the boxed mix since it uses Dutch-processed cocoa powder and dark brown sugar that creates a depth of chocolaty goodness!

What Are Chocolate Crinkle Cookies?

A holiday classic, crinkle cookies are chewy and chocolaty with a brownie-like texture, crackled tops, and are rolled in and dusted with powdered sugar.

Why Chocolate Lovers Make This Recipe

• Fudgy — chewy cookie lovers, rejoice! These lovelies almost venture into brownie territory with their fudgy centers, yet you never forget you’re eating a scrumptious cookie. Win, win!
  
• Addictive — this is one of those recipes where you should automatically scale up, as the first batch will disappear within minutes. Ask me how I know…
  
• Holiday classic — due to their near-universal appeal (who doesn’t like chocolate and powdered sugar together!?), bake these for your next Christmas party, holiday office potluck, or similar occasion.
  
• Aesthetically-pleasing — these cookies have a lot of visual appeal due to the dark, chocolatey cookie contrasting with the bright powdered sugar that accentuates every crackle you worked so hard to craft!

Ingredients and Variations

These cookies come together so quickly, and with just a few pantry staples. Some notes on a few ingredients below:

Dark brown sugar — I find that adding dark brown sugar adds another complementary note to cocoa, while prohibiting the cookies from spreading too much in the oven. If you don’t have dark brown sugar, you can substitute 1-1 with light brown sugar.

Whole egg and an extra egg yolk — the combination of a whole egg with an additional yolk ensures these cookies build structure while maintaining their gooey, fudgy interiors.

Bread flour — for the chewiest cookies, use a flour with a high protein content for pillowy cookies with warm, fudgy centers.

Cocoa powder — I always try and use Dutch-processed cocoa powder whenever possible since it has a more intense chocolate flavor. Whichever cocoa powder you decide to use, just make sure it’s high-quality.

Semi-sweet chocolate chips — adds extra texture and gooeyness.

Powdered sugar (along with granulated sugar, if needed) — rolling the dough balls in powdered sugar (and granulated sugar, see “Tips for Success”) creates a beautiful visual contrast of light and dark, with the powdered sugar accentuating all of those beautiful crackles and crinkles on top of each cookie.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then enjoy!

America’s favorite cookie! Fluffy, tender chocolate chip cookies containing chewy centers that give way to crispy edges and absolutely loaded with chocolate chips and dark chocolate. Pair with an ice cold glass of chocolate milk for the ultimate nostalgic treat.

Americans eat about 7 BILLION chocolate chip cookies a year, making it the top-selling cookie in the country. So with this being a chocolate blog, I had to throw my hat in the ring with this deliciously chewy chocolate chip cookie recipe!

There are thousands of different chocolate chip cookie recipes out there, each claiming to the “best ever,” but I’m not out to prove anything. I just made cookies the way I like them: chewy centers, crispier edges, and a whole lotta chocolate. I hope you like them, too. 🙂

And for a twist on a classic, try my Double Chocolate Chip Cookies for even more intense chocolate flavor, or Edible Cookie Dough for another nostalgic snack!

Reasons Why Chocolate Lovers Make This Recipe

• A classic recipe — almost everyone has nostalgic memories of sinking their teeth into a chewy, chocolaty cookie as a child, and I wanted to harness that essence in this recipe.
  
• Gooey and chewy — I adore chewy cookies for their pleasing texture and lack of mess (as opposed to the crumbs you get from crispier cookies). And the addition of chocolate morsels creates pockets of melted chocolate.
  
• Ready in no time — spontaneously baking cookies whenever the craving strikes is part of the magic and fun. Thankfully, this recipe needs little time to come together, leaving you with a bounty of chocolate chip cookies that…might not see the end of the day, if we’re all honest. 🙂

Ingredients and Variations

Chocolate chip cookies are notoriously easy to make, and require just a few ingredients. Some notes on a few key ingredients below:

Melted butter — I know, pretty unconventional, right? While cookies get natural lift when creaming together butter and sugar, I opt for melted butter since it produces a delightfully chewy cookie.

Dark brown sugar — in my opinion, chocolate chip cookies that only use white sugar are really just sugar cookies with chocolate chips. Brown sugar, and especially dark brown sugar, imparts a rich, caramelized sweetness that is simply a must in this recipe.

Egg and egg yolk — egg whites provide structure and lift, while the yolks impart extra fat for chewy cookies.

Chocolate morsels — when your chocolate tolerance is as high as mine, you’ll find that only using chocolate chips won’t cut it anymore. Include chopped chocolate pieces or commercially-produced morsels for even more chocolaty goodness.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then remember…no survivors. 😉

Video