Chocolate Covered Raisin Oatmeal Cookies
These Chocolate Covered Raisin Oatmeal Cookies are the ultimate treat for dessert lovers seeking a delightful twist on a classic! Packed with the chewy goodness of old-fashioned rolled oats and the rich, candy-like sweetness of chocolate-covered raisins, these cookies deliver a perfect balance of texture and flavor in every bite. The warm, aromatic hint of cinnamon elevates the comforting oatmeal base, while the combination of brown sugar and butter creates a soft, melt-in-your-mouth experience. Perfectly golden on the edges and irresistibly tender in the center, these cookies are ideal for cozy gatherings, holiday baking, or simply indulging your sweet tooth. Ready in under 30 minutes, they’re easy to whip up and will stay fresh for up to a week—though they’re bound to disappear much sooner!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups chocolate-covered raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats and chocolate-covered raisins using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake, as the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
6155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 874.4 g | 318% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 548.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 620 mg | 48% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3341 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
