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These are not your mama’s oatmeal raisin cookies– these are oatmeal Raisinet cookies! Chewy, buttery, sweetened with brown sugar and molasses, and full of chocolate covered raisins. A fun take on the classic.
No, you’re not experiencing déjà vu. You have not been here before. You’ve been somewhere like it, but not exactly here yet.
On my birthday last year, I talked about my desert island dessert. The dessert I would pick if I had to pick just one to have for the rest of my life… And that, my friends, is my beloved chewy oatmeal raisin cookie. As I said in that post, I will choose it 12 times out of 10 if given the choice among a whole spread of desserts.
I’ve declared my love for raisins plenty of times, so I’ll save you the speech and get right down to business.
So this… Ohhh, this, my friends… This is not your mama’s oatmeal raisin cookie. No, this is an oatmeal Raisinet cookie.
Were/are you a Raisinet lover? I was a Raisinet kid, snacking on them all the time. Of course, I loved just plain raisins, but Raisinets just bring childhood memories flooding back to me.
I wound up with a bag of them the other day as I was standing in the candy aisle (which I don’t normally do– I was gathering cookbook ingredients!), saw them, and immediately needed them. Although they come in dark chocolate now, and I will always choose dark over milk in any other circumstance, I decided I needed the milk chocolate ones to really bring the nostalgia home.
And I was right… One little handful and a smile immediately came to my face. But then, I was faced with the dilemma I often am faced with when I buy something to use for one recipe: a bag full of treats that I did NOT want sitting around for easy-snacking.
So I got to thinking… What in the world could I do with these Raisinets?
Enter: oatmeal Raisinet cookies.
The recipe for these cookies is identical to my chewy oatmeal raisin cookies, except I swap out juicy raisins for chocolate covered ones.
You’ll still find the dense, chewy texture and molasses-y, brown sugary flavor you expect from my classic oatmeal raisin cookies, but with a little twist for those who don’t love raisins as much as I do.
Do you still hate raisins, even if they’re covered in chocolate? Swap out the Raisinets for chocolate chips (just know I’m crying on the inside over here).
You could even use yogurt covered raisins to make this more of a white chocolate type of cookie. Although I’m not entirely a white chocolate lover, I would totally come over and try those if you made them!
The only thing I must stress to you is that this cookie dough needs to be chilled. Only 45 minutes of chilling, so nothing too crazy. Just enough time for you to clean up,
snack on some extra Raisinets, do a little workout to earn your cookies… Whatever fancies you!
You can even chill this dough up to 2 days, which makes this a great recipe for planning ahead. The recipe also doubles and halves well, so you can cater it to your crowd (or your appetite).
If you’re looking for an oatmeal raisin cookie that is a little out of the ordinary, look no further. Sweet, salty, chewy, full of oats, and loaded with raisins that have the perfect chocolate coating.
Oatmeal raisin cookie lovers, this is the cookie you need to try next. And all you raisin haters who are oatmeal cookie lovers? Don’t you worry… I’ve got plenty of other oatmeal cookies for you: oatmeal monster cookies, funfetti white chocolate chip oatmeal cookies, chai spiced oatmeal cookies, and molasses iced oatmeal cookies.
Oatmeal Raisinet Cookies
- ½ cup (1 stick) unsalted butter softened to room temperature
- 1 cup firmly packed brown sugar
- ¼ cup granulated sugar
- 2 larege eggs room temperature
- 2 teaspoons vanilla extract
- 3 Tablespoons molasses
- 1 and 2/3 cup all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old fashioned oats do not use quick oats
- 1 cup Raisinets chocolate covered raisins, dark, milk, or yogurt raisins
- In a medium size bowl with a hand mixer, or a stand mixer with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined. Scrape again if needed. Set aside.
- In a small bowl, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix well on low until combined. With the mixer still on low, add oats and Raisinets. Chill the dough for at least 45 minutes or up to 2 days in the refrigerator. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
- Preheat oven to 350ºF. Line 2 baking sheets with parchment or silicone baking mats and set aside.
- Using a 1 ounce cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball. Place on baking sheet at least 1 and ½" apart.
- Bake for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to sit on baking sheet for at least 3 minutes. Cookies will look underdone, and will “set” as they cool on baking sheets. Cookies will last covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months).
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.