Oatmeal Raisinet Cookies
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These are not your average oatmeal raisin cookies– these are oatmeal Raisinet cookies! Chewy, buttery, sweetened with brown sugar and molasses, and full of chocolate covered raisins in every bite.
MY BELOVED OATMEAL RAISIN COOKIE BASE: REMIXED
If you’ve been a regular reader of mine for any amount of time, it’s likely you know I am the self-proclaimed #1 oatmeal raisin cookie fan on the planet. In fact, my chewy oatmeal raisin cookie recipe is one that I’ve worked hard on for more than a decade, tweaking ingredient amounts and preparations to create the perfect combination of chewy, buttery, oaty, and spicy.
I even created a post for the oatmeal cookie base, no add-ins in sight, for those who love the oatmeal cookie part of the cookie but don’t love raisins (breaks my heart every time, but I digress). Catch that base with butterscotch chips, apple slices, chai spices, and chocolate and walnuts. To name a few!
This oatmeal Raisinet cookie has actually lived on my site since 2015, but with the revamping of my oatmeal cookie base, this chocolate covered raisin version needed an upgrade, too. And the results are divine.
NOSTALGIA IN EVERY BITE
Were/are you a Raisinet lover? I was a Raisinet kid, snacking on them all the time, so these oatmeal Raisinets cookies just bring childhood memories flooding back to me. The way the chocolate blends with the molasses and cinnamon in the cookie base is something confectionary dreams are made of, and the chewiness of the cookie and the raisins is just the cherry on top of the whole cookie.
Raisinets come in milk chocolate as well as dark chocolate, and I’ve made these cookies with both. I prefer the OG flavor of the milk chocolate, but you choose whichever your heart desires for your cookies. You could even use yogurt covered raisins to make this more of a white chocolate vibed cookie.
Whichever raisin you choose, I know you’re going to love this mashup of goodies.
INGREDIENTS YOU WILL NEED
Here is a visual of the ingredients you’ll need to make these cookies. If you’re interested in the whys of each ingredient, you can read all about them in my oatmeal raisin cookie post. Be sure you’re visiting the recipe card below for exact measurements and how each ingredient should be prepared.
For the cookie dough, you will need: all-purpose flour, baking soda, ground cinnamon, salt, unsalted butter, light brown and granulated sugars, egg, vanilla extract, molasses, old-fashioned oats, and of course, Raisinets.
HOW TO MAKE OATMEAL RAISINETS COOKIES
Combine the dry ingredients: start by combining all of the dry ingredients. Be sure you’re weighing the flour properly, as a mis-measure of the flour in this cookie will drastically alter the final texture and baking behavior of your cookies.
Combine the wet ingredients: creaming the butter and sugars together is nothing unusual, but it’s imperative that your butter is actually at room temperature and not too warm. If your butter is too warm, your cookies will spread too much.
Add the oats and Raisinets: the oats and Raisinets go in at the end. Stop mixing the dough when the Raisinets are evenly dispersed and the dough has just come together.
Scoop + bake: use a cookie scoop to portion out the dough and bake just until the edges are set. The middles will look underdone, but that’s ok! The cookies will continue to bake on the baking sheet. Press a few extra Raisinets into the tops of the hot cookies for aesthetics, if desired.
When I say that these cookies are so good, I am confident they can sway some oatmeal raisin skeptics, I stand firmly by that statement. The chewy texture of the cookies matches the chewiness of the Raisinets, and the way the chocolate melts around each raisin in the oven brings a whole different texture and flavor that you can’t get just from adding chocolate chips to oatmeal raisin cookies.
Regardless of whether or not Raisinets bring you childhood nostalgia, these cookies deserve a spot in your recipe collection as an unsuspecting underdog. They’re sure to steal your heart with one gooey bite!
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 (Oatmeal Chocolate Covered Raisin Cookies)
Ingredients
- ¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter room temperature
- ½ cup (100g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 Tablespoons (30mL) unsulphured molasses do not use black strap
- 1 and ½ cups (120g) old fashioned oats do not use quick oats
- ½ cup (96g) Raisinets1
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or silicone baking mat and set aside.
- In a medium size bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.¾ cup + 1 and ½ Tablespoons (102g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Add the egg and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2 Tablespoons (30mL) unsulphured molasses
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and beat until combined. With the mixer still on low, add the oats and the Raisinets.1 and ½ cups (120g) old fashioned oats, ½ cup (96g) Raisinets1
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops2 of dough onto the baking sheet. Bake cookies for 8-10 minutes or until edges are just set. Remove from oven and allow to rest on baking sheet for at least 10 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Store cookies covered tightly at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
Notes
- Raisinets: you can use any kind of chocolate covered raisins– dark, milk, or even yogurt raisins.
- Make extra large cookies: you can do two scoops of dough right on top of each other if you want bakery size cookies. Bake time is 12-14 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Oatmeal raisin, oatmeal raisinet – I just want it rainin’ raisins in my kitchen! I cannot wait to make these cookies, and snack on a few leftover chocolate covered delights while I wait for them to bake. Extra runs on the weekend will be a pleasure when they are rewarded with a sweet treat like these!
Haha, AMEN, sistah! I’ve got a little bit left in the bag, and I’m resisting temptation until Saturday!!
In my head today, I envisioned a loaded cookie with all my favorite ingredients. I was wanting to make my own take on a loaded cookie, Intended to use both choc chips, oatmeal, nuts, raisins, so I was searching for a recipe something like what I wanted to make, and came across yours, I saw the recipe using raisinets instead of plain raisins, so I did all of the above using your recipe with all these ingredients , omg they came out so delicious I am making double batches next time I bake. Thanks for your recipe. rose/jewel
I am SO glad my cookies fit the bill, Rose! Thanks for letting me know! 🙂
Really good cookies, soft, chewy and chocolatey. I did reduce the sugars, (2/3 c. of brown sugar and 2 Tbsp of sugar) because I used one cup of Raisinets. (overflowing)
Awesome, Antonia! So glad you liked these!