Chewy Oatmeal Raisinet Cookies

Chewy Oatmeal Raisinet Cookies | The Blonde Buckeye

Okay don’t get mad at me. I DID say, that I do not like raisins in my oatmeal cookies. I guess by that, I meant just raisins. I found a loop hole: Chewy Oatmeal Raisinet Cookies. Since chocolate seems to make everything better, I had a lightbulb-went-off moment when I was scouting the candy isle at the grocery store. I mean, it just made sense. I also used 100% rolled oats for this one too. And let me tell you, the texture of these cookies is out of this world. Super, super chewy. I think I converted over. My new philosophy is raisins are acceptable if chocolate is involved. Seems so obvious now…

Chewy Oatmeal Raisinet Cookies | The Blonde BuckeyeChewy Oatmeal Raisinet Cookies | The Blonde BuckeyeChewy Oatmeal Raisinet Cookies | The Blonde BuckeyeChewy Oatmeal Raisinet Cookies | The Blonde BuckeyeChewy Oatmeal Raisinet Cookies | The Blonde Buckeye

Chewy Oatmeal Raisinet Cookies
 
Makes about 36 cookies, depending on size
Author:
Ingredients
  • ¾ cup All-purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • ⅔ cup Brown Sugar, packed
  • 1 Egg
  • 1 Teaspoon Vanilla Bean Paste (or Vanilla Extract)
  • 1-1/2 cups Rolled Oats
  • 11 ounces Raisinets
Instructions
  1. In medium-sized bowl, whisk together the flour, baking soda, cinnamon and salt, then set it aside. In another large bowl, cream together (by hand or with a mixer) the butter, brown sugar , egg and vanilla until combined.
  2. Pour the dry ingredients into the wet ingredients and carefully mix until just combined (*don’t over-mix). Fold in the oats and Raisinets by hand, until just combined. Let the dough chill for about 2 hours, covered in the refrigerator (chill up to two days, tightly covered).
  3. Once chilled, remove cookie dough from refrigerator (let stand for about 10-15 minutes at room temperature). Preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
  4. Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (but don't flatten).
  5. Bake the cookies for about 9 minutes (8-10 minutes, depending on size). Remove the cookies when the edges are barely turning golden (the tops might not be quite set). The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.
Notes
* Adapted from Smitten Kitchen

 

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