#29 Oatmeal Raisinette Cookies

When I was younger, there was absolutely no contest when choosing between a chocolate chip cookie and an oatmeal raisin cookie. Clearly my choice was the chocolate. . . What normal child would choose raisin over sugary, gooey chocolate?

I have just recently realized I have no idea why people are so critical of oatmeal raisin cookies - they're actually amazing! I didn't start branching out and trying new foods until this past year or so, and it may sound pretty ridiculous, but oatmeal raisin cookies was one of the new foods. I haven't regretted it since!

  

To be honest, I would probably still choose a chocolate chip cookie over a raisin one if given the choice, but the oatmeal raisin is definitely in the running nowadays. But, wait! I have found a solution! This combines BOTH chocolate and raisin! It's the best of both worlds! Not to mention the oats because pretty much every cookie is better with oats.

These are the softest, chewiest cookies, and honestly one of my favorites. I don't know why, but I was a little surprised by how much I loved these. I made them with the two boys I babysit, and they had so much fun. They were easy to make, and the boys loved watching them bake in the oven. Also, they approved of the taste once they came out of the oven. (Obviously.) 

The pictures do not do these cookies justice! I only had my cell phone with me, so don't judge them on their looks! These cookies are very chewy and deliciously chunky from the raisinettes. A beautiful combination if you ask me. With these, you will never have to choose between chocolate chip or oatmeal raisin again.

Oatmeal Raisinette Cookies

Prep Time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes.

Yields: 2 dozen cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon 
1/4 teaspoon salt
3/4 cup old-fashioned oats
1 heaping cup chocolate covered raisins

Directions:

1. Preheat oven to 350 degrees. 

2. In a large bowl, cream butter, sugar and brown sugar on medium speed about 1-2 minutes. Add in egg and vanilla extract, mixing until well combined.

3. On a slow speed, gradually add in flour, baking powder, cinnamon and salt. Manually stir in oats and chocolate covered raisins until well combined.

4. Roll dough into balls and place on prepared baking sheet. Place in the freezer for 5 minutes or fridge for about 30 minutes. 


5. Once chilled, bake 9-12 minutes. Let cool on the pan for a few minutes before removing to let cool completely. Leftovers should be covered and stored at room temperature or in the fridge.

Enjoy!

Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from 

http://sallysbakingaddiction.com/2012/07/03/thick-oatmeal-raisinet-cookies/
and
http://sallysbakingaddiction.com/2012/03/08/chewy-oatmeal-mm-cookies/