Grandma's Oatmeal Chocolate Raisin Toffee Cookies remind me of my grandmother. Made with chocolate chips, toffee bits, raisins and sometimes nuts as well.
She always did. So to me that's what you do. It just tastes right to me! No matter what you add, or plain, these cookies always put a smile on everyone's face!
You really have to try them. If you are a reader of the blog you already know how I feel about desserts. No meal is complete without something sweet! That's why I adore Grandma’s Oatmeal Chocolate Raisin Cookies!
I am always up for trying new additions and flavors. This combination is my absolute favorite. Actually any combination will do! My oh my! These cookies are almost too good! Just kidding! There is no such thing!
When I make these cookies I almost always make a double batch. They freeze beautifully!
Ingredients for Grandma's Oatmeal Chocolate Raisin Cookies
- oats
- butter
- brown sugar
- flour
- egg
- vanilla
- baking soda
- cinnamon
- salt
Options
- walnuts or pecans
- toffee bits
- chocolate chips
- raisins
How to make Grandma's Oatmeal Chocolate Raisin Cookies
Using your handheld or stand mixer cream the butter, sugars, egg, and vanilla together, on medium speed, until smooth.
Slowly add the flour, oats, baking soda, cinnamon, and salt together and mix on low until blended.
Add any combination of raisins, chocolate chips, toffee bits and/or nuts. Stir with a spoon or on low speed.
Dough will be thick. Chill dough for at least an hour to help reduce spreading.
Form discs of dough about 2 inches wide and ¾-1 inch high.
Bake until very lightly browned on the edges. The centers will look uncooked and shiny.
Remove from the oven and let cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below. Just in case!
Our Best Cookie Recipes
Double Chocolate Espresso Nut Cookies
Chocolaty Chocolate Macadamia Nut Cookies
Chocolaty Macadamia Nut Cookies
Glazed Mint Chocolate Chip Cookies
White Chocolate Turtle Cookies
The Best Peanut Butter Chocolate Chunk Cookies
Chocolaty Cherry Cheesecake Cookies
Molasses Oatmeal Chocolate Raisin Cookies
The Ultimate Chocolate Chunk Cookie
White Chocolate Brownie Cookies
This is the type of cookie you pair with an ice cold glass of milk! Take a peek at our video below!
Grandma’s Oatmeal Chocolate Raisin Cookies Video
Grandma’s Oatmeal Chocolate Raisin Cookies
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 ½ cups rolled oats
- ½ cup butter, unsalted, room temperature or 1 stick
- ⅔ cup brown sugar, packed
- 1 large egg
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 teaspoon cinnamon, ground
- ½ teaspoon salt
Options, pick any 2 or 3
- ½ cup raisins
- ½ cup chocolate chips
- ½ cup skor or heath toffee bits
- ½ cup walnuts or pecans, chopped
- butter or cooking spray
Instructions
- Using your handheld or stand mixer cream the butter, sugar, egg, and vanilla together, on medium speed, until smooth. Scrape down the sides and bottom of the bowl as needed.
- Slowly add the flour, oats, baking soda, cinnamon, and salt together and mix on low until blended.
- Add any combination of raisins, chocolate chips, toffee bits and nuts. Stir with a spoon or on low speed.
- Dough will be thick. Chill dough for at least 60 minutes in the refrigerator to help reduce spreading.
- Preheat your oven to 350 degrees. Prepare your rimmed baking sheets with cooking spray. Set aside.
- Form discs of dough about 2 inches wide and ¾-1 inch high.
- Bake for 20-25 minutes until very lightly browned on the edges. The centers will look uncooked and shiny.
- Remove from the oven and let cool on your baking sheet for at least 5 minutes before transferring to a wire rack. Enjoy!
Notes
John Conner
Isn't there more sugar to this? White sugar? Seems this was omitted! Every other recp. calls for granulated sugar also.
Karin and Ken
If you have a moment take a look at the video. These cookies are made without white sugar. Really. They are delicious too! Take care and all the best. Karin