Oatmeal Raisinet Cookies

You're going to love these soft and chewy Oatmeal Raisinet Cookies!

We jazzed up plain old oatmeal raisin cookies to another level with this chocolate covered raisins recipe.

We also made them bakery style as jumbo oatmeal raisin cookies but you can also enjoy them regular sized. Either way prepare for them to disappear fast!

this recipe!

Chocolate-covered raisins, or raisinets combine beautifully with our chewy oatmeal cookies, similar to the nestle raisinets oatmeal cookie recipe.

We love any type of oatmeal cookies and if you do too, you will want to try our old-fashioned oatmeal cookies.

But of course raisin oatmeal cookies or raisin cookies are not everyones favorite cookie. They often get left behind on the cookie tray in favour of oatmeal chocolate chip cookies and other cookies.

We get it who does not love oatmeal and chocolate together. So we decided to chocolate up the old-fashioned oatmeal raisin recipe so they are not left behind on the cookie trays again!!

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.

Why you'll love these cookies

• Easy to make oatmeal chocolate raisin cookies
• Enjoy these easy chocolate covered raisins cookies all year long
• You can easily customize with nuts or chocolate drizzle
• Great holiday Christmas cookie addition for chocolate covered raisin lovers

Ingredients for chocolate covered raisin cookies

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.

Substitutions for easy chocolate covered raisin cookies

You could substitute the chocolate covered raisins with chocolate cherries, cranberries or blueberries.

You could also easily use raisin and chocolate chips together if you do not have the Raisinets on hand in the pantry.

How to make the best 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.

Variations for oatmeal raisonette cookies

Substitute any chocolate covered fruit such as cranberries, cherries or blueberries for the Raisinets.

You can also add your favorite chopped nuts to the dough or on top of the cookie before baking.

So you could make a chocolate cherry and pecan cookie version, there all so yummy!

Also substitute plain raisins with chocolate chips for the Raisinets.

Add in ¾ teaspoon of cinnamon spice for a cinnamon and raisin cookies variation when stirring the dry ingredients together.

For icing lovers you could really up the chocolate flavor by adding a chocolate icing drizzle to the Raisinets recipe.

Top tips for making oatmeal and raisin cookies

• Use room temperature butter and eggs for the best cookie results
• Pure vanilla extract will provide the best flavor
• Press a couple of Raisinets into the top of the cookies before baking
• Line the cookie sheets with parchment paper to prevent over browning and sticking
• Take the cookies out 2 - 3 minutes before they are done for softer chewier cookies or leave them in for crispier cookies
• Use a cookie scoop for more uniform cookies using the size of your choice
• If you make smaller cookies reduce cooking time by 2 - 3 minutes watching them closely for your desired level of doneness.

Storage and freezing instructions for raisinette cookies

Store cooled cookies at room temperature in an airtight container for 3 - 5 days. Use parchment paper to separate the layers to prevent sticking.

Cooled cookies may be frozen by placing in a freezer-safe container using parchment paper between any layers, for 2 - 3 months.

Thaw at room temperature or in the fridge before serving.

You might also enjoy these cookie recipes

Apple Iced Oatmeal Cookies

Cranberry Oatmeal Cookies

Chocolate Oreo Cookies

Coffee Cookies

Toffee Shortbread Cookies

Cinnamon Roll Cookies

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