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Ultimate After-School Cookie

Oatmeal, raisins and chocolate chips — delicious!

September 19, 2016

These satisfyingly chewy cookies are a great after school (or after-work) treat, perfect with a cold glass of milk or a hot cup of coffee. Once you make the dough, freeze in a tube and slice and bake whenever you want a delicious snack.

Makes about 15 cookies.


  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup old-fashioned whole rolled oats (do not use quick or instant oats)
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup raisins (I use mixed raisins from the bulk section of Central Market, and chop the large ones.)
  • 1/2 cup semisweet chocolate chips


  • In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl, add butter and sugars. Beat four to five minutes, until light and fluffy.
  • Scrape down the sides of the bowl, add egg and vanilla, and beat until well incorporated, about two minutes. 
  • Scrape down the sides of the bowl again, and add oats, both flours, baking soda and salt. Beat about one minute, until just incorporated.
  • By hand, gently fold in raisins and chocolate chips until evenly mixed.
  • Form dough into a large 12x3-inch log on a large piece of plastic wrap. Seal up the bundle, with another piece of wrap if necessary, and roll it back and forth on the counter to round it out.
  • Place roll in the freezer to chill for at least two hours, up to two months. Tip: If dough seems too sticky to easily form into a log, refrigerate in the bowl for 10 minutes first.
  • When ready to bake, preheat oven to 350 degrees and line baking sheet(s) with parchment. If making the whole batch, thaw log for about five minutes to make slicing easier, or just cut a few off the frozen log.
  • With a very sharp knife, slice log into 14 to 15 slices, 3/4- to 1-inch thick. The cookies spread quite a bit while baking, so they need to be thick to start with.
  • Place slices on prepared baking sheet, two inches apart. Try no more than eight cookies per tray for best results. Bake for about 15 minutes, or until edges are set and centers are just beginning to set, rotating trays at about eight minutes.
  • Allow cookies to cool on baking sheets for 5 to 10 minutes before moving to racks to finish cooling. Cookies will firm up as they cool. Store in an airtight container for up to one week.


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Thanks very much for the recipe for the plum cake, on August 29, 2016.  It has proved to be a winner in our family!  It is easy, tasty and loved by everyone.  You said it was adapted from a vintage 1980s New York Times recipe.  For those of us for whom the 1980s aren't so long ago, it brought a smile to think of this as vintage!