Oatmeal Cookies with Golden Raisins and Cocoa Nibs – A Chewy, Crunchy Upgrade
- shanespencer2
- Sep 25
- 3 min read
These Oatmeal Cookies with Golden Raisins and Cocoa Nibs aren’t your average bake — they’re chewy, crunchy, and deeply flavorful. These aren’t your average oatmeal cookies.
Pair them with a cold glass of milk or serve them warm out of the oven — either way, they’ll quickly become a household favorite. The cocoa nibs add a subtle crunch and chocolatey depth, while the golden raisins bring natural sweetness that balances every bite.
👨🍳 In this video, I’ll walk you step by step through the recipe, sharing chef-level tips for texture and flavor that elevate these cookies beyond the classic.
Why These Oatmeal Cookies Are Different
Most oatmeal raisin cookies are chewy, sweet, and a little nostalgic. But this version upgrades the classic with:
Golden raisins → sweeter and juicier than regular raisins.
Toasted oats → deeper, nuttier flavor.
Cocoa nibs → subtle crunch and natural chocolate intensity.
Brown butter → adds richness and complexity.
It’s everything you love about oatmeal cookies, taken to another level.
Oatmeal Raisin Cookies with Golden Raisins & Cocoa Nibs Recipe
Ingredients
All-purpose flour – 144 g (1 cup + 1 tsp)
Ground cinnamon – 7 g (1 tbsp)
Baking soda – 7.4 g (1 ½ tsp)
Kosher salt – 3.6 g (1 ¼ tsp)
Light brown sugar – 140 g (½ cup + 3 ½ tbsp, lightly packed)
Granulated sugar – 69 g (¼ cup + 1 ½ tbsp)
Unsalted brown butter – 155 g (5.5 oz)
Eggs – 65 g / ¼ cup (1 whole egg + 1 egg yolk)
Vanilla paste – 7 g (1 ¼ tsp)
Old-fashioned oats, toasted – 155 g (2 cups)
Golden raisins – 156 g (1 cup)
Walnuts – 100 g (1 cup)
Cocoa nibs – 100 g (1 cup)
Method
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 5 minutes.
Add both sugars and continue to cream 8–10 minutes, until light and pale.
Add the egg, yolk, and vanilla paste, mixing just 30 seconds to combine.
Sift together the dry ingredients and add them to the butter mixture in two stages, alternating with the toasted oats.
Gently fold in the walnuts, golden raisins, and cocoa nibs. Do not overmix.
Chill the dough in the fridge for 30 minutes.
Portion into 110 g balls and line on sheet pans with parchment paper.
Sprinkle the tops with Maldon sea salt.
Bake at 325°F / 163°C for 15–20 minutes (or longer, depending on your oven).
Cookies are ready when the edges are golden brown and the tops begin to crack.
Let set for 10 minutes before devouring. Enjoy!
Get Your Tools & Equipment Here
Do well to get your equipment using the following links — these are the exact tools I used to make these amazing oatmeal cookies:
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