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Oatmeal Chocolate-Covered-Raisins Cookies

  • Author: Meagan


I can’t believe this great idea hasn’t come up sooner! – maybe a perfect cookie?  Found in ‘Cookies’, by Jesse Szewczyk, at the very least, these beauties are a perfect snack, just give yourself a bit of extra time as they work better with some chilling – enjoy!



1 3/4 c. (224 g) flour AND 2 t. cinnamon

1 t. baking soda AND 1/2 t. kosher salt

1 c. (227 g) butter, room temperature

1 c. brown sugar AND 1/2 c. sugar

2 large eggs AND 2 T. maple syrup AND 1 T. vanilla

3 c. (270 g) large flake oats

2 c. chocolate-covered-raisins – I used a 400 gram bag


In a medium bowl, whisk together the flour, cinnamon, baking soda and salt and set aside.  Using your stand mixer, beat together the butter and both sugars for a couple of minutes.  Scrape down the sides of the bowl, add the eggs, maple syrup and vanilla and mix on medium speed for another couple of minutes.

Turn the mixer to low and gradually add in the flour mix, beating until just combined.  Turn the mixer off, add in the oats and chocolate-covered-raisins and stir until well mixed.  Here’s where I used my largest cookie scoop (a good 2 tablespoons), and portioned out all of the dough onto plates (or a baking sheet).  Chill, (or chill, bag and freeze for a later date!) for about a half hour before baking.

When you’re ready to bake, preheat the oven to 350 and line a large baking sheet with parchment.  Place the chilled cookie balls a couple of inches apart (as many as you can comfortably fit onto your pan), and bake for 12 to 14 minutes.  You want the edges brown but the middles still soft – leave them on the baking sheet to cool for several minutes before transferring them to a rack to finish cooling.



From Meagan's Kitchen

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