Okay, so I could probably use a more concise name for these cookies, but they are well worth the mouthful. A while back when I was making chocolate chip oatmeal raisin cookies I realized I had some leftover chocolate covered raisins; you wouldn’t think it’d be so different from using chocolate chips and raisins, but wow, they transformed these cookies from delicious to sublime. I like to add cinnamon to desserts around the holiday season for a bit of extra cheer 🙂
Note 1: This is my cookie recipe, but you could also use any oatmeal cookie recipe and just add chocolate covered raisins.
Note 2: It is very easy to overbake cookies because they keep cooking even after you take them out of the oven. If the cookies still seem a little soft, don’t worry as long as they don’t seem “soupy.”
Cinnamon Chocolate-Covered Raisin Oatmeal Cookies
Ingredients:
1 cup (2 sticks) margarine, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1 tsp bourbon (optional)
1 1/2 cups flour
3 cups rolled oats
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 tsp pepper
1 cup chocolate covered raisins
1/2 cup chopped walnuts (optional)
Directions:
- Cream margarine and sugar until smooth; blend in eggs one at a time, waiting until one egg is combined before adding the next. Add bourbon and vanilla and mix until combined.
- In another bowl, mix together flour, oats, baking soda, baking powder, and spices. Stir into wet mixture until just combined.
- Fold in chocolate covered raisins (and nuts if you are using them).
- Spoon mixture onto greased cookie sheets (make sure you leave space because these cookies will spread out). Bake at 350 degrees for 10-12 minutes (1-2 minutes longer if you like crispier cookies).
The cost: Around $3.00 per batch, give or take.
