Skip to main content

Chocolate Covered Raisin Oatmeal Cookies

A delicious twist on oatmeal raisin cookies. Chocolate adds a nice slightly bitter balance to them.



Ever get weird cravings? Like all of a sudden all you can think about it one food, for days on end? For me it always seems to happen when I'm trying to get healthy. I've always had a sweet tooth. I blame my dad, who fed me ice cream at only 3 months old, lol. This time my craving came from talking about movie theater candy. As a child I'd get Glossettes chocolate covered raisins when we went to the movies. 



 I ended up getting a huge bag of chocolate covered raisins on my last trip to the bulk store. Anyway, I decided that I wanted to make something with them. So I did a search and came up with tons of ideas. Brownies, blondies, cookies..... these cookies from Sally's Baking Addiction quickly caught my eye. I love oatmeal raisin cookies with chocolate chips in them, so why not just use choco covered raisins? I pretty much followed the recipe to a T, except for only using 1/2 tsp cinnamon, rather than 1 1/2. I did bake them a bit longer though, since they didn't seem baked through after 10 minutes. These cookies are FABULOUS! Just ask my cat..... who seriously tried photobombing  my cookie shots for this post, LOL. She's never done that in the whole 5 yrs I've been blogging, so you know the cookies are awesome! The kids really loved them too. Crisp on the outside, soft on the inside. They'll have you reaching for a second and a glass of milk!



Chocolate Covered Raisin Oatmeal Cookies

adapted from Sally's Baking Addiction

printable version


    1/2 C (1 stick) unsalted butter, softened to room temperature

    1/2 C sugar

    1/2 C brown sugar

    1 large egg, room temperature

    2 tsp vanilla extract

    1 1/4 C flour

    3/4 C old-fashioned rolled oats

    1/4 tsp salt

    1/2 tsp baking powder

    1/2 tsp cinnamon

    1 1/2 C chocolate covered raisins


Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.


In a large bowl, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.


Using a wooden spoon, mix in the flour, baking powder, salt, cinnamon and oats until the dough comes together. Fold in Raisinets.


Using a large scoop, place dough onto parchment lined cookie sheet. Bake for 10-12 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack.




Comments

  1. Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
    Miz Helen

    ReplyDelete

Post a comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

AMAZING Crockpot Brown Sugar Garlic Chicken #Blogtober

 In this AMAZING crockpot recipe, t ender chicken is bursting with flavour and cooked a garlic and brown sugar glaze. Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge. I originally saw versions of this recipe on Pinterest and it had my tummy rumbling so hard, that I knew I had to make it. I had chicken in the freezer, so decided to make this chicken on a day where I would be at school all day. Nothing like walking into the most amazing smell, when you get home from a busy day of work!  I love that this recipe is so simple, yet it is out of this world delicious. Sweet and savory combine, to coat this tender chicken. It literally fell apart as I tried to remove it from the crock pot. Once tossed with the thickened glaze, I served it with cooked rice/fried rice and some fresh snap peas. It was an amazingly fantastic crock pot meal, that I will be making again and again.  Crockpot Brown

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo