CHOCOLATE RAISIN OATMEAL COOKIES

Biscuits and CookiesBack to School

3 Sept

Written By

1 HOUR PREP TIME

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12 MIN BAKE TIME

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1 HOUR 12 MIN TOTAL

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1 HOUR PREP TIME 〰️ 12 MIN BAKE TIME 〰️ 1 HOUR 12 MIN TOTAL 〰️

There’s nothing better than a warm cookie after a long school day, and these Chocolate Raisin Oatmeal Cookies are the perfect After School Cookie treat. Designed with exactly that in mind, they combine the chewy texture of oatmeal raisin and the gooey sweetness of chocolate chip, with a fun twist chocolate yogurt–covered raisins.

Packed with hearty oats, melty chocolate, and chewy bites of raisin these cookies are pure comfort food with a playful upgrade.

This recipe is part of my Back to School Series, quick, nostalgic bakes that bring joy to lunchboxes, snacks, or after-school treats. Check out my previous recipes: Vanilla Funfetti School Cake, PB&J Muffins and Mini Banana Lunchbox Loaves.

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Why you will love this recipe:

Best of both worlds | chocolate chip cookie meets oatmeal raisin cookie. These two favourites combined will be hard to resist.

Fun flavour twist | because chocolate chips alone aren’t enough, the Chocolate yogurt–covered raisins add sweetness, chew and a little tang.

Chewy and hearty | oats give the cookies a satisfying bite and a touch of nutrition.

Perfect for sharing | a batch makes plenty for the whole family (or a school pickup carpool!).

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

All-purpose flour | Forms the structure of the cookies while keeping the crumb soft.

Old-fashioned rolled oats | Adds chewiness and fiber, giving that classic oatmeal cookie texture.
Tip: Avoid quick oats; they can make the cookies too soft and lose bite.

Baking soda | Helps the cookies spread and brown evenly, creating that perfect chewy edge.

Salt | Balances the sweetness and enhances the butter and chocolate flavors.

Unsalted Butter | Rich, creamy, and perfectly balanced butter gives these cookies their signature flavour and chewy texture.

Brown sugar| Adds moisture and depth of flavour thanks to molasses. Essential for chewiness.

Caster sugar | Balances sweetness and helps with crisp edges.

Large Egg | Binds everything together and enriches the dough.

Vanilla extract | Deepens the flavour and complements the oats and chocolate.

Chocolate yogurt–covered raisins | Brings sweetness, chew, and fun surprise bites. I use SunMaid because they are my CHILDHOOD.
Tip: If you can’t find these or you don’t want to use all chocolate yoghurt covered raisins you can substitute with regular raisins. You could also try dried cranberries or another dried fruit alternative.

Ingredient Spotlight: Challenge Butter Cubes

Butter is the backbone of any great cookie, and for these After School Cookies, I so pleased I found these Challenge Butter cubes.

Perfect portions, zero guesswork | Each cube equals exactly 4 tablespoons/60g of butter, making measurement a breeze.
Clean, hassle-free prep | Individually wrapped cubes mean no more scraping butter off measuring spoons or dealing with messy butter dishes, just unwrap and use.
Keeps it fresh | Only open what you need and leave the rest sealed until the next bake.
Tip for best results: Bring your cubes to room temperature before creaming, they should be soft but still cool to the touch. Don’t worry if you left it till last minute to bring them out the fridge because being in cubes means they come to room temperature really quickly - another reason why I love them.

FAQs / Troubleshooting

Can I use regular raisins instead?
Yes, but the chocolate yogurt coating is what makes these extra special. If substituting, consider adding a small handful of extra chocolate chips too.

Do I have to chill the dough?
Chilling isn’t essential, but even 30 minutes in the fridge deepens flavour and prevents excessive spreading.

How should I store them?
Store in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 2 months.

Can I swap the butter?
Any unsalted butter will be great but using the best quality you can really makes a difference. Avoid margarine as it will change both texture and flavour.

Expert baking tips!

Don’t skip the brown sugar | It’s key for chewiness.

Slightly underbake | Cookies continue to cook on the tray after leaving the oven, so pull them out when edges are golden but centres still look soft.

Scoot your cookies | Use a circle cutter to scoot around the edges of the cookies once baked and still hot (be careful not to burn yourself) to bring them back into uniform circle shapes.

Even sizing | Use a cookie scoop for uniform cookies that bake evenly. You could also use a mini scoop and try making mini snack cookies for gifts.

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