You're going to love these soft and chewy Oatmeal Raisinet Cookies! We made them bakery style jumbo in size and they are going to disappear fast!
Chocolate-covered raisins, or raisinets combine beautifully with our chewy oatmeal cookies.
These cookies stay soft and chewy and do not harden up after a few days. The secret is to take them out of the oven when they are slightly under baked.
We hope that you enjoy these cookies as much as we do!
You can find a full recipe card with instructions at the bottom of this page. Below are a few notes about ingredients.
- butter - should be at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- eggs - should be at room temperature. Take them out of the refrigerator about 30 to 60 minutes before you being.
- vanilla- I recommend using pure vanilla extract for the best flavor.
- brown sugar - I use light brown sugar in this recipe.
- rolled oats - quick oats are recommended. You can also use old fashioned oats but they will need to be pulse da few times in the food processor before adding them to the cookie dough.
How to make Oatmeal Raisinet Cookies
Line baking sheets with parchment paper. The dough requires 30 minutes of chill time and therefore, I have not written instructions here to preheat the oven.
In a large mixing bowl, whisk together all purpose flour, baking soda and salt. Set aside.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, cream butter, brown sugar and granulated sugar on medium-high speed for two minutes.
Add in eggs and vanilla and beat on medium-high speed for one minute.
Add dry ingredients and stir until combined.
Add in the quick oats, one cup at a time mixing on low speed after each addition.
Stir in 1 and ½ cups of Raisinets, reserving ½ cup to press into the cookie dough balls.
Use a cookie scoop to shape dough into large balls and chill for 30 minutes. You can also use a ¼ cup measuring cup and shape them into balls by hand.
We like to make these cookie jumbo-sized using an ice cream scoop to shape the dough into balls. Drop onto prepared baking sheets, 8 to a sheet. You can also roll them into smaller balls and reduce the baking time.
Press a few of the reserved raisinets into the top of each cookie dough ball.
Bake in 350°F oven for 13 to 15 minutes. Edges will be lightly browned and the middle of the cookies will appear under baked.
Let cookies cool for two minutes on baking sheet, then transfer to wire cooling rack.
substitutes and variations
Substitute any chocolate covered fruit such as cranberries, cherries or blueberries for the raisenets.
You can also substitute plain raisins or chocolate chips for the raisinets.
Add in ¾ teaspoon of cinnamon for a flavor variation when stirring the dry ingredients together.
storage and freezing instructions
Store cooled cookies at room temperature in an airtight container for up to five days.
Cooled cookies may be frozen by placing in an airtight container for up to 2 months. Thaw at room temperature before serving.