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Oatmeal Chocolate-Covered Raisin Cookies

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  • 1/2 cup (1 stick) unsalted butter
  • 6 Tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats
  • 1 cup chocolate-covered raisins



Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar on medium speed until until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and beat until combined.

In a small bowl, whisk together the flour, baking soda, cinnamon and salt then add the flour mixture to the stand mixer and beat just until combined. Add the oats and the chocolate-covered raisins and beat until combined.

Using an ice cream scoop or two spoons, portion out 2-tablespoon scoops of batter and drop them onto the baking sheet, spacing the mounds about 2 inches apart.

Bake the cookies for 10 to 12 minutes. Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

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