Jul 12

Milk Chocolate Chip Cookies with Raisins

“These Milk Chocolate Chip Cookies with Raisins taste like eating Glosette chocolate-covered raisins in a cookie! If you love raisins, this is the chocolate chip cookie for you!?” – Karlynn Johnston

Karlynn’s Tips & Tricks for Baking Great Chocolate Chip Cookies

  • Don’t overbake the cookies! The best tip I can ever give you guys is that cookies should be slightly under-baked and you will achieve chocolate chip cookie nirvana!
  • Buy good quality chocolate chips. For some reason, milk chocolate chips can dry out and get all weird ( that’s the highly technical baking term for it) when they are low quality.
  • Don’t be shy with those raisins! I say one cup but the cookie dough can handle some more if you are a raisin lover. You can use dark or golden but I find golden sweeter and the darker a better taste match.
Prep Time:  10 minutes
Cook Time:  12 minutes
Total Time:  20 minutes
Course:  Dessert
Servings:   cookies
Calories:  189
Author:  Karlynn Johnston


  • 2 1/4 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt if using unsalted butter
  • 1/2 cup of butter
  • 1 cup of packed brown sugar
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup of milk chocolate chips
  • 1 cup of dark raisins


  • Preheat your oven to 350 °F. Prepare two parchment paper-lined cookie sheets and set aside.
  • Whisk together the flour, baking soda, and salt and set aside.
  • Using a stand mixer or hand mixer, cream together your butter and sugar until it’s light and fluffy.
  • Add in the eggs and vanilla, mixing thoroughly.
  • When that is done, fold in the chocolate chips and raisins by hand until they are mixed throughout the dough.
  • Drop by rounded teaspoonful onto the baking sheets. To get the large cookies shown in the photos, use an ice cream scoop.
  • Bake at 350 degrees for 10-12 minutes for the small cookies, until golden brown and slightly underdone. Bake for 16-19 minutes for the larger cookies, again, until just slightly underdone. Cool on the sheet briefly, then when they are cool enough that they won’t fall apart, transfer them to a baking rack to cool completely.