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Oatmeal Raisinet cookies on a plate with a bag of Raisinets in the background.
5 from 2 votes
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Oatmeal Raisinet Cookies (Oatmeal Chocolate Covered Raisin Cookies)

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.
Prep Time1 hour
Bake Time12 minutes
Total Time1 hour 12 minutes
Recipe Author Lynn April
Servings: 16 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
Need to keep track of your ingredients?Check out my Printable Ingredient List!

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

  1. Raisinets: you can use any kind of chocolate covered raisins-- dark, milk, or even yogurt raisins.
  2. 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.
 
Recipe adapted from chewy oatmeal raisin cookies

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.

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 151IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
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