Oatmeal Chocolate-Covered Raisin Cookies Recipe

Oatmeal Chocolate-Covered Raisin Cookies

Kelly Senyei
10 September 10, 2015
8 Comments

“Do you know what I’ve always wanted to try? Not oatmeal raisin cookies. Not oatmeal chocolate chip cookies. But oatmeal chocolate-covered raisin cookies.” And just like that, my brother Grant had inspired this cookie recipe, which just might give Homemade Samoas Cookies some serious confectionery competition on the All-Time Favorite Cookies list.

This inventive update on good ol’ fashioned oatmeal cookies stars plump chocolate-covered raisins mixed in to my go-to oatmeal cookie dough recipe. But this isn’t any ordinary dough. I’ve swapped almost all of the regular sugar for light brown sugar, which means the resulting cookies are extra soft and chewy (á la Secret Ingredient Chocolate Chip Cookies) rather than crisp and crunchy (shout-out to Pumpkin Pie Biscotti). So now you can enjoy the best of both the chocolate and raisin worlds in a single cookie. Edible efficiency at its finest!

Oatmeal Chocolate-Covered Raisin Cookies Recipe

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Oatmeal Chocolate-Covered Raisin Cookies

PREP: 10 minutes

Ingredients

1/2 cup (1 stick) unsalted butter
6 Tablespoons unsalted butter, softened
1 cup packed light brown sugar
1/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats
1 cup chocolate-covered raisins

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar on medium speed until until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and beat until combined.

In a small bowl, whisk together the flour, baking soda, cinnamon and salt then add the flour mixture to the stand mixer and beat just until combined. Add the oats and the chocolate-covered raisins and beat until combined.

Using an ice cream scoop or two spoons, portion out 2-tablespoon scoops of batter and drop them onto the baking sheet, spacing the mounds about 2 inches apart.

Bake the cookies for 10 to 12 minutes. Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

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Recipe adapted from Quaker Oats.

Categories: Cookies, Desserts, Recipes

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