“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!
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Ingredients
- 1/2 cup (1 stick) unsalted butter
- 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
Instructions
- 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.
I’m confused. I just got your cookbook. The bacon bites and chocolate chip cookies were great but the measurements for these ones in the book didn’t make sense for just 28 cookies. So I came to your site to check and the ingredients (Ratios aren’t the same regardless of the recipe size I select). Did you change the recipe for the book? If so, why? Can you clarify as I’m not sure which one to use.
Thanks
Shannon
Hi there! The recipes in the book aren’t the same as the ones on the site. :) Either are great!
What are the 6 tablespoons of butter for? The half cup, 1 stick or 8 tablespoons of butter is to cream with the sugars but you listed an extra 6 Tbs and you do not use it.
Hi Cheryl! Thanks for catching that. It was an error and the recipe has been updated.
Am I missing where this recipe says how much oatmeal to add?
Hi there! As noted in the recipe above, you’ll need 3 cups oats.
Just took these out of the oven and they are amazing! Thank you :)
Why do you list the unsalted butter ingredients in two different types of measurements. Couldn’t you have said 14 tablespoons of unsalted butter?
HELLO KELLY, CAN YOU PLEASE TELL ME THE BUTTER IN GRAMS OR OTHER MEASURE BECAUSE I AM NOT SURE HOW MUCH IS 1 STICK. THANKS A LOT!!!
Hi Carla! Here’s an online converter for measurements: http://www.metric-conversions.org/weight-conversion.htm
Mmm! Yummy! Perfect cookies to share at tea-time!
I don’t come up with genius recipe ideas often (jk of course I do), but I have to say these were by far the best cookies I have ever eaten. Kelly made them PERFECTLY.
Haha! Thanks for the recipe inspiration, brother!
Such a great idea!! I totally thought this was going to be normal oatmeal raisin cookies that were then dipped in chocolate! But chocolate covered raisins….best of both cookies! Genius Grant…..
That would also be AMAZING, G!