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!
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
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.
Step 2: Add dry ingredients; mix well.
Step 3: Stir in oats.
Step 4: Stir in Raisinets.
Step 5: Use a 1.5-tablespoon cookie scoop to drop cookie dough onto an ungreased 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.)
Step 7: Let cool on cookie sheet for a couple of minutes before removing to wire rack to cool completely.
Recipe FAQ
I love the flavor that chocolate-covered raisins bring to this recipe, but yes, you can substitute regular raisins for Raisinets if needed.
Absolutely. Toss in an extra half cup! Ain’t nobody gonna be mad about that.
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.)
Store in an airtight container for 3-4 days.
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OXO Good Grips Medium Cookie Scoop,Stainless Steel
Anolon 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 OzWilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More, BlackNorpro Stainless Steel Cookie Spatula, SilverNorpro Stainless Steel Meatballer/Scoop, 35MM, (1 Tablespoon), Silver
Oatmeal Raisinet Cookies
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.
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