Raisin cookies are lesser cookies. There. I said it.
But these Raisinet Oatmeal Cookies? Hoooooooly yum. They are next level good. Like, please somebody come and get these cookies out of my house good.
Let me tell you a little story… On vacation in Hawaii recently (I miss you Hawaii) I spotted a box of Raisinets in a store and it sparked something in my food obsessed brain… raisins and chocolate are glorious together. Why else would we eat Raisinets by the handful? So wouldn’t adding chocolate to our oatmeal raisin cookies make them better like it does with anything in life? And wouldn’t it be even better if the chocolate and raisin was added into the batter in one simple step? The answer is yes. Yes, it makes them better. So. Much. Better.
I love an oatmeal cookie. Oatmeal chocolate chunk? Delicious. Oatmeal peanut butter? Yes please. But oatmeal raisin? The intention is there, but they just don’t ever quite satisfy in the same way. It’s not that I hate raisins… I actually enjoy the chew and they do have a place sometimes… I can think of at least three other things I like raisins in (hi butter tarts!), but they just don’t make the cookie sing the way chocolate does.
This recipe completely solves that problem.
Anything Special You Need to Know?
*Do you have to use Raisinets? Nope. You use whatever chocolate covered raisins you can get your hands on. (FYI…Raisinets are the same thing as Glosettes Canadian friends)
*When I say whip the butter and sugar until light and fluffy, you should whip the butter and sugar until light and fluffy. I don’t know the science behind it, but I believe that is what keeps you from having to chill the cookie dough. (I loathe chilling cookie dough… when I make cookies it’s because I want cookies now. Like yesterday)
*Can’t find any chocolate covered raisins? You can make your own!! I won’t, but you can! Read this.
*You don’t have to add the extra raisins on top. They’re just cuter that way. Plus, more chocolate.
Raisinet Oatmeal Cookies
- 1 1/2 cups rolled oats
- 1 cup flour
- 1 Tbsp dry milk powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup soft butter
- 1/2 cup dark brown sugar packed
- 2 Tbsp cane sugar
- 1 egg
- 1 tsp vanilla
- 1 cup raisinets glosettes, or any chocolate covered raisin
- 1/2 cup chopped walnuts*
- Mix together the oats, flour, milk powder, baking soda, cinnamon and salt. Set aside.
- In an electric mixer cream together the butter and sugars on high speed until light and fluffy.
- Add in the egg and vanilla and mix well.
- Add in the flour mixture and mix until just combined.
- Use a spatula to fold in the chocolate raisins and walnuts (if using).
- Roll into golf ball sized balls. Flatten slightly.
- Bake at 350 degrees for 9-10 minutes.
- Top each cookie with 2-3 chocolate raisins immediately after they come out of the oven.