Ok. These Milk Chocolate Chip Cookies with Raisins taste like eating Glosette chocolate covered raisins in a cookie, which so happens to be one of my favourite treats from childhood. I actually can’t remember the last time I bought chocolate covered raisins, but when I took a bite of these chocolate chip cookies I knew right away what they reminded me of!
Using milk chocolate in these cookies was, of course, an accidental baking occurrence. I almost always prefer semi-sweet chocolate in my chocolate chip cookies, but as you can guess there weren’t any to be found in my pantry. So I reached for the bag of the often neglected milk chocolate chips that was up in my pantry and tried to brainstorm how to use them in a chocolate chip cookie that wouldn’t make the cookie too sweet. Don’t get me wrong, I adore milk chocolate but it does tend to make cookies too sweet on occasion.
Karlynn’s Tips & Tricks for Baking Great Chocolate Chip Cookies
- Don’t over bake 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. No-Name and Walmart brand are two exact brands that have done this to me and my family on occasion. I stick with ChipIt’s or Ghirardelli – my favourite if you can get your hands on them. While semi-sweet also does this on occasion it seems that milk chocolate is more apt to do so.
- 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.
So this is for all the raisin and chocolate lovers out there, this is definitely the cookie recipe for you! If you want some other ideas for chocolate chip cookie recipes, try these reader favourites:
- Thick & Chewy Chocolate Chip Cookies
- Cheesecake Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Mrs Fields Blue Ribbon Chocolate Chip Cookies
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Milk Chocolate Chip Cookies with Raisins
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Total Time
- 20 minutes
- North American
- 24 cookies
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Oops!!! Gotta add the dry ingredients…I’ve been making cookies for 60 years so I knew without reading what to do, but a less experienced cook would have a mess!
*Already has been stated!
Evelyn Hlabse says
OK – first of all there is no indication of when you add the dry ingredients. I noticed it immediately so no problem. Secondly, makes more cookies than indicated and I wanted the smaller ones. They spread out a lot. They are good but I’ll never make them again. I suggest you just add the raisins to your present chocolate chip cookie recipe. I’m extremely disappointed in the end result.
I was looking for a chocolate chip and raisin recipe, and I found yours – looks good. However, in the instructions, you need to add the step of incorporating the dry ingredients with the wet (following Step 4). Also, you may want to clarify in Step 3 that the sugars are plural (brown sugar and granulated sugar). Experienced bakers know what to do, but beginners may need a little help. Thanks.
Yes! I came here to say this. A less experienced baker might be really confused!
Eva Calder says
I like the idea of this recipe. An extra step to add the critical dry ingredients is needed, or bakers will just have a soup.
Making these today for the first time and noticed your directions are missing the critical step of adding in the dry ingredients. Just thought I’d let you know in case you want to update it 🙂
nice post thanks for sharing
Nice write up about chips and cookies.
Gwen Singh says
Thanks for a great cookie recipe. I wanted to check the flour and butter measurements with you. I did 2 1/4 flour and 1/2 cup butter. I found the cookies a little dry. Should butter amount be more?
Karlynn Johnston says
It’s the same as my thick and chewy cookies, you just have to make sure to underbake them so they aren’t dry, but thick and chewy! IF the dough is really dry, add milk, a tablespoonful at a time until it comes together.
Norma Cook says
Thanks for posting this. When my daughters were little, our town’s annual Old Home Week featured a hobby show for various ages. Our youngest always won the art competition, but our eldest learned to sew and bake. Her Milk Chocolate Chip Raisin Cookies were a first prize winner. Somehow the recipe went missing through the years and I’ve never been able to find one that measures up. Will look forward to trying yours.