Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Raisin Oatmeal Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: 32 This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine. Ingredients 1 ½ cups all-purpose flour, (spooned and leveled) 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature ¾ cup packed light-brown sugar ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 ½ cups rolled oats 1 ½ cups raisins 1 package (12 ounces) semi-sweet chocolate chips Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Cook's Notes If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes. Print