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.
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.
Simple!
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).
I love taking a classic (like chocolate chip cookies) and changing it up just a little bit to make something new and fun (chocolate chip cookie dough bites).
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 (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!