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Home » Recipes » Desserts » Cookies » Oatmeal Raisinet Cookies

Oatmeal Raisinet Cookies

By: Liz  /  Published: September 22, 2022  /  Updated: September 22, 2022  /   Leave a comment

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Soft, chewy, and oh, so delicious, these Oatmeal Raisinet Cookies are a cookie platter must-have. They’re easy to make, deliciously buttery, and loaded with chocolate-covered raisins for the perfect cookie bite.

Try these Oatmeal Raisin Butterscotch Cookies too!

oatmeal raisinet cookies on table next to cooling rack of cookies

Why You’ll Love This Recipe

  • A delicious twist on classic oatmeal raisin cookies! Try these Oatmeal Scotch Krispie Bars too.
  • The perfect mix of flavors! Raisinets (chocolate-covered raisins) bring the best of chocolate and raisins together in a single cookie.
  • Thick and chunky!
  • So easy to make! 20 minutes from ingredients to cookies.

Make Next: Maple Pecan Cookies

Ingredient Notes

labeled ingredients for oatmeal raisinet cookies

Raisinets – Chocolate-covered raisins are the key to the cookies. Use an 8-ounce bag (or up to 12 ounces) if you’re feeling feisty.

Oats – For a chewier cookie, use old-fashioned rolled oats rather than quick oats. Either could be used in a pinch, but old-fashioned oats yield a softer, chewier cookie.

Sugar – I use slightly more brown sugar than white sugar for a softer, chewier texture.

Pumpkin pie spice – If you don’t have pumpkin pie spice, you could substitute apple pie spice or ½ teaspoon cinnamon and a pinch of nutmeg.

Butter – Let it come to room temperature before beginning.

Directions

Step 1: Preheat oven to 350 degrees. Beat butter and sugars together until creamy. Add eggs and vanilla; beat well.

add eggs and vanilla

Step 2: Add dry ingredients; mix well.

add dry ingredients to creamed butter mixture

Step 3: Stir in oats.

add oatmeal to cookie dough

Step 4: Stir in Raisinets.

add raisinets to cookie dough

Step 5: Use a 1.5-tablespoon cookie scoop to drop cookie dough onto an ungreased baking sheet.

cookie dough with raisinets and all ingredients
cookie dough balls on baking sheet

Step 6: Bake 10-12 minutes or until cookies are just set and turning golden on the edges. (If you use a smaller cookie scoop, adjust time accordingly.)

oatmeal raisinet cookies on baking sheet

Step 7: Let cool on cookie sheet for a couple of minutes before removing to wire rack to cool completely.

oatmeal raisinet cookies by striped linen

Recipe FAQ

Can I use raisins instead of Raisinets?

I love the flavor that chocolate-covered raisins bring to this recipe, but yes, you can substitute regular raisins for Raisinets if needed.

Can I add extra Raisinets?

Absolutely. Toss in an extra half cup! Ain’t nobody gonna be mad about that.

Can you freeze Oatmeal Raisinet Cookies?

Sure! Place baked cookies in single layers separated by parchment paper or waxed paper inside an airtight container for up to 3 months. (Unbaked cookie dough balls may also be frozen the same way. Let defrost for about 30 minutes on the countertop before baking.)

How do I store Oatmeal Cookies with Raisinets?

Store in an airtight container for 3-4 days.

hand holding oatmeal raisinet cookie

Other Cookie Recipes You’ll Love

  • Pumpkin Pie with Brown Sugar Oatmeal Cookie Crust
  • Soft and Chewy Oatmeal Raisin Cookies
  • Oatmeal Scotchie Bars
  • Pumpkin Raisin Cookies with Cinnamon Glaze
oatmeal-raisinet-cookies

OXO Good Grips Medium Cookie Scoop,Stainless SteelOXO Good Grips Medium Cookie Scoop,Stainless SteelOXO Good Grips Medium Cookie Scoop,Stainless SteelAnolon Advanced Nonstick Bakeware Cookie Pan Set/Baking Sheets with Silicone Grips, 11Anolon Advanced Nonstick Bakeware Cookie Pan Set/Baking Sheets with Silicone Grips, 11Anolon Advanced Nonstick Bakeware Cookie Pan Set/Baking Sheets with Silicone Grips, 11Milk Chocolate Raisins | Nestle Raisinets California Raisins Covered in Chocolate | Made with Whole Real Fruit | Pack in Recloseable Candy Bag | Ideal as a Movie Theater Snack, 2 Packs of 8 OzMilk Chocolate Raisins | Nestle Raisinets California Raisins Covered in Chocolate | Made with Whole Real Fruit | Pack in Recloseable Candy Bag | Ideal as a Movie Theater Snack, 2 Packs of 8 OzMilk Chocolate Raisins | Nestle Raisinets California Raisins Covered in Chocolate | Made with Whole Real Fruit | Pack in Recloseable Candy Bag | Ideal as a Movie Theater Snack, 2 Packs of 8 OzWilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More, BlackWilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More, BlackWilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More, BlackNorpro Stainless Steel Cookie Spatula, SilverNorpro Stainless Steel Cookie Spatula, SilverNorpro Stainless Steel Cookie Spatula, SilverNorpro Stainless Steel Meatballer/Scoop, 35MM, (1 Tablespoon), SilverNorpro Stainless Steel Meatballer/Scoop, 35MM, (1 Tablespoon), SilverNorpro Stainless Steel Meatballer/Scoop, 35MM, (1 Tablespoon), Silver

 

stacked oatmeal raisinet cookies

Oatmeal Raisinet Cookies

Liz – Eat Move Make
Soft, chewy, and oh so delicious, these Oatmeal Raisinet Cookies are a cookie platter must-have. They're easy to make, deliciously buttery, and loaded with chocolate-covered raisins for the perfect cookie bite.
5 from 2 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Cookies
Cuisine American
Servings 36
Calories 140 kcal

Ingredients
  

  • ¾ cup butter, softened (1 stick + 6 tablespoons)
  • ¾ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice or 1 tsp ground cinnamon + 1/2 tsp nutmeg
  • 3 cups old-fashioned oats uncooked
  • 1½ cup raisinets

Instructions
 

  • Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed until creamy.
  • Add eggs and vanilla; beat well.
  • Add combined flour, baking soda, cinnamon and salt; mix well.
  • Add oats and raisinets; mix well.
  • Use a 1.5 tablespoon cookie scoop to drop onto ungreased cookie sheet.
  • Bake 10-12 minutes, or until light golden brown. Cool a minute on cookie sheet; remove to wire rack to cool completely.

Notes

I use a 1.5 tablespoon cookie scoop to make three dozen cookies. If you use a smaller 1 tablespoon scoop, you’ll yield about four dozen cookies.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 140kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 101mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 138IUVitamin C: 0.03mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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