Kitchen Sink Oatmeal Cookies recipe
Kitchen Sink Chewy Oatmeal Cookies
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
These chewy oatmeal cookies are loaded with raisins, chocolate chips and butterscotch chips. They have have lots of great flavor with a pop of buttery caramel from the butterscotch. They make a perfect snack with fruit or a great casual dessert. Nutmeg is another spice that tastes great with oats. Substitute the cinnamon with 1/4 teaspoon of ground nutmeg up to 1/2 teaspoon for a change of pace.
Author: Ginger
  • 1 1/2 cups 223 g all-purpose flour
  • 1 tsp 1 g baking soda
  • 1 tsp 2 g cinnamon (or 1/2 tsp ground nutmeg)
  • 1/2 tsp 1 g Kosher salt
  • 1/2 lb / 2 sticks / 226 g butter, softened but still cool
  • 1 cup 192 g firmly packed brown sugar
  • 1/2 cup 109 g granulated sugar
  • 2 large eggs
  • 1 tsp 3 g pure vanilla extract
  • 3 cups 253 g old fashioned rolled oats
  • 1/2 heaping cup 85 g raisins
  • 1/2 heaping cup 88 g Semi-sweet chocolate chips
  • 1/2 heaping cup 88 g butterscotch chips
  1. If you are cooking one cookie sheet at a time, arrange the oven rack in the center position in your oven. Preheat oven to 350F / 175C/ Gas Mark 4 and line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl add the flour, salt, baking soda, and cinnamon and stir with a wire whisk until evenly mixed. Set aside
  3. In a bowl of a stand mixer, or handheld mixer, beat together on medium to medium-high speed, the butter, brown sugar and granulated sugar until soft and creamy, about 2-3 minutes.
  4. Add the eggs and vanilla and beat until the eggs are thoroughly combined.
  5. Add the flour mixture and mix on low speed to start just for the flour to get absorbed in the batter. Then turn the seep up to medium and mix until just combined. This does not take long so be careful not to overmix the dough.
  6. Add the rolled oats and mix until just combined.
  7. Remove the bowl from the mixer and stir in the raisins, chocolate chips, and butterscotch chips until evenly combined in the cookie dough.
  8. Drop rounded tablespoons (1 oz / 32 g) of cookie dough on the cookie sheet, spaced about 2 inches (5 cm) apart.
  9. Bake for 10 - 12 minutes or until the cookies are golden brown.
  10. Cool on cookie sheet for 3 minutes, then move the cookies to cool on a cooling rack.
  11. Store the cookies in an airtight container on the counter. Should stay fresh for a couple of days.
Recipe Notes

If you wish, spoon the cookie dough on a cookie sheet then cool in the refrigerator for at least 30 minutes. Then bake. They might take a minute or too longer to bake. The chilled dough makes the cookies a little lighter and fluffier then when you bake the dough beginning at room temperature.

If you are baking more than one rack at a time, arrange the oven racks in the upper thirds of your oven. Rotate the cookie sheets from top to bottom rack and front to back halfway between the total cooking time.