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These fun Oatmeal Raisinet Cookies are a classic, chewy, buttery oatmeal cookie with a fun twist. Instead of raisins or chocolate chips, I’ve used chocolate covered raisins so you get the best of both worlds.

For me, the Super Bowl is mostly a great excuse to eat junk food. I was at Costco buying the junk food and their giant tub of chocolate covered raisins caught my eye. Raisinets are my favorite movie candy, but I try to avoid buying the huge Costco jar of chocolate covered raisins because I definitely eat more than I should if they’re in the house.

Then I remembered that I’d been wanting to make cookies with Raisinets and I decided I could justify buying the enormous container of chocolate covered raisins if it was also a baking ingredient! So Oatmeal Raisinet Cookies became a delicious part of our Super Bowl smorgasboard.

The cold cookies are better than a hot one right out of the oven because the chocolate has time to set up around the raisin again.

I made these cookies again recently for an open house my realtor was hosting. When I got home the entire platter of cookies was gone. I’d say they were a hit. I hope you’ll give them a try too.

Continue to Content Print Yield: 3 dozen cookies Oatmeal Raisinet Cookies Prep Time 40 minutes Cook Time 12 minutes Total Time 52 minutes Ingredients 2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups oats (quick or old fashioned, uncooked)

1 1/2 cups Chocolate Covered Raisins (Raisinets) Instructions Preheat oven to 350°F. In a small mixing bowl, whisk together flour, salt and soda; set aside. In a large mixing bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix just until blended. Stir in oats and raisinets. Cover the bowl with plastic wrap and place in the refrigerator to chill the dough for 30 minutes. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 - 12 min or until light golden brown on the edges. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

More delicious chocolate oatmeal cookie recipes:

Oatmeal Chocolate Chip Cookies – Diabetic Approved! Big Black Dogs

Oatmeal White Chocolate and Cranberry Cookies Barbara Bakes

Oatmeal Toffee Cookies Barbara Bakes

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