Easy to make, chewy oatmeal Raisinet cookies are sweet, warm, and full of buttery, chocolatey, fruity flavor that’s absolutely delightful! These delicious cookies are made with the chocolate-covered raisin candies everybody loves, and they are ready to eat in 20 minutes!
Chewy, buttery, and a hint of chocolate – my oatmeal Raisinet cookies are an addictive delicious dessert!
Are you a fan of oatmeal raisin or chocolate chip? Usually, there’s a rivalry between these two cookies, but today I’m bridging the gap!
My oatmeal Raisinet cookies use chocolate-covered raisins, so you can have the best of both worlds in one cookie! They have the chewiness of an oatmeal raisin cookie, with the buttery, chocolatey flavor of a chocolate chip cookie. It’s a double-whammy flavor combo that’s out of this world!
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Best of all, this recipe is super easy! Depending on how many batches of cookies you bake, this whole recipe can be made start to finish in just 20 minutes! You can easily roll the dough balls and freeze, then bake whenever the cookie craving strikes!
❤️ Why I Love This Recipe
The perfect flavor combo! Some people love chocolate chip cookies, some people love oatmeal raisin cookies, and my oatmeal Raisinet cookies are the perfect mix of both!
An easy dessert! You can make the cookie dough in just 10 minutes! It’s super easy to bring together!
Irresistibly delicious! These little cookies are so addictive! They’re the perfect combo of sweet, chewy, chocolatey, and fruity!
🥘 Ingredients
My delicious oatmeal Raisinet cookies are so easy to make! They’re made of ingredients you can likely already find in your kitchen!
- 1 cup Butter – The butter must be softened at room temperature to be able to be creamed with the sugar.
- 1 ¼ cup Light Brown Sugar – Make sure the brown sugar is packed into the cup when you measure it! You can also use dark brown sugar here if you prefer.
- ¼ Granulated White Sugar – I like to use a little granulated white sugar with brown sugar to give the cookie a more balanced flavor.
- 2 large Eggs – The eggs need to be at room temperature to best blend with the other ingredients. You can easily do this by sitting the eggs out at room temperature for about 90 minutes before using.
- 2 tablespoons Molasses – Molasses adds a deep, rich flavor to the cookies. If you cannot find molasses for any reason, I recommend using dark brown sugar for the cookies.
- 1 tablespoon Vanilla Extract – I like to flavor these delicious cookies with lots of vanilla extract! I recommend using 100% pure vanilla extract if you can.
- 1 teaspoon Baking Soda – Baking soda helps to leaven the cookies. Be sure to use baking soda here and not baking powder!
- ½ teaspoon Salt – Salt is needed to help balance the flavors of the cookie. Don’t skip it!
- 1 ⅔ cups All-Purpose Flour – Flour gives the cookies some structure! Use AP flour here, not self-rising or cake flour as they’ll yield different results.
- 3 cups Old-Fashioned Oats – You can’t have an oatmeal cookie without oats! I like to use old-fashioned oats for the chewy texture they give to the cookies.
- 8 ounces Raisinets – We’re using classic chocolate-covered raisin candy for these cookies!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
The dough for these chewy oatmeal Raisinet cookies comes together quickly and easily! It’s a simple cookie dough you can easily make ahead of time!
- Prep. Start by lining a baking sheet(s) with a sheet of parchment paper or silicone baking mat. Then, preheat your oven to 350°F (175°C).
- Cream butter & sugar. In your stand mixer or large mixing bowl, cream together 1 cup of softened butter with 1 ¼ cup packed light brown sugar and ¼ cup granulated white sugar. Mix the butter and sugars until the mixture is lighter in color and smooth.
- Add wet ingredients. To the sugar mixture, add 2 large, room temperature eggs, 2 tablespoons of molasses, and 1 tablespoon vanilla extract. Then, mix until the mixture is well-integrated (If needed, you may use 1 tablespoon of flour to keep the mixture from looking curdled). Next, stir in 1 teaspoon of baking soda and ½ teaspoon of salt and mix until incorporated.
- Add dry ingredients. To the wet ingredients, add 1 ⅔ cups All-purpose flour and mix just until the flour is fully incorporated. Do not over mix, this will result in the cookies having a tough and unpleasant texture. Next, fold in 3 cups of old-fashioned oats and 8 ounces of Raisinets. Your dough should come together but be sticky once everything is combined.
Portion & Bake
- Roll out dough. Next, take roughly ½ tablespoon-sized bits of dough and roll them with your hands into 1-inch balls (Use more dough if larger cookies are desired). Then, place the balls of dough onto your prepared baking sheet(s) with about 2 inches of space in between the cookies so they have room to spread.
- Bake cookies! Place the cookies onto the center of your oven’s middle rack and bake. Smaller cookies will take about 8 to 10 minutes, while larger cookies may take 10 to 12 minutes. Remove the cookies from the oven as soon as the edges are slightly golden, and the center of the cookies still look under-cooked.
- Finish cookies. Allow the Raisinet cookies to cool for about 5 minutes on the baking sheet(s). Then, transfer the cookies to a wire rack to finish cooling completely.
Chewy, chocolatey oatmeal Raisinet cookies are such a delightful treat! Serve the cookies as is, with a glass of milk, or (my favorite version) with a scoop of vanilla ice cream! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- It’s important to remove the cookies while the middle still looks under-cooked because they will continue to cook on the hot baking sheet. Removing them a little early also makes them deliciously chewy!
- 8 ounces of Raisinets is the equivalent of about 2 ½ of the boxes of candy you see at movie theaters!
- I recommend using old-fashioned oats for their texture and structure in this recipe. You can use quick oats in a pinch, but do not use steel-cut oats as it will yield a much different result!
🥡 Storing
If you have leftover cookies, they’ll store perfectly in a cookie jar or another airtight container at room temperature for 3 to 4 days! Your cookies can also be refrigerated for up to a week if you prefer them stored that way.
Freezing Oatmeal Raisinet Cookies
You can also freeze these sweet little cookies! Freeze baked cookies or rolled cookie dough balls in an airtight container with a sheet of parchment in between each layer for up to 3 months.
Both the baked cookies and the cookie dough balls can be left out on the counter for about 30 minutes to defrost before use.
🍪 More Easy Cookie Recipes!
- Gumdrop Cookies
- Peanut Butter Cookies
- Chocolate Peanut Butter No Bake Cookies
- No Chill Rolled Sugar Cookies
- Almond Butter Cookies
❓ Recipe FAQs
I love the hint of chocolate that using Raisinets adds to this recipe! However, if you prefer or if there is a chocolate allergy, you can easily substitute the same number of regular raisins for the Raisinets. This will yield a more classic oatmeal raisin cookie, which is just as delicious!
Adding molasses to the cookies just adds a rich depth of flavor to the cookie dough! Molasses is what gives brown sugar its distinct rich, butterscotch taste – adding extra molasses just gives it more of an intense flavor! I highly I recommend including this delicious addition!
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📖 Recipe Card
Oatmeal Raisinet Cookies
Ingredients
- 1 cup butter (softened, at room temperature)
- 1 ¼ cup light brown sugar (packed - or dark brown sugar)
- ¼ cup sugar
- 2 large eggs (at room temperature)
- 2 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅔ cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 8 ounces Raisinets (chocolate covered raisins candy)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Line a baking sheet(s) with parchment paper or a silicone baking mat and preheat your oven to 350°F (175°C).
- In your stand mixer or a large mixing bowl, cream together the softened butter with the packed light brown sugar and granulated sugar until nice and smooth.
- To your sugar mixture add the large eggs, molasses, and vanilla extract. Mix until well-integrated (you may use 1 tablespoon of the all-purpose flour if needed to keep the mixture from looking curdled). Then, stir in the baking soda and ½ teaspoon of salt.
- Add the all-purpose flour and mix it just until all the flour is fully incorporated into the wet ingredients.
- Fold in the old-fashioned rolled oats and Raisinets. Your dough should be sticky once everything has been combined.
- Take roughly ½ tablespoon bits of dough and roll them with your hands into 1-inch balls. (Use more dough if larger cookies are desired.) Place the balls of dough onto your prepared baking sheet(s) with about 2 inches of space between each cookie so they have room to spread.
- Place the cookies on the center of the middle rack in the oven and bake. Smaller cookies should take about 8-10 minutes, while larger cookies may take 10-12 minutes. Remove from the oven as soon as the edges are slightly golden, and the center of the cookies still looks under-cooked.
- Allow the Raisinet cookies to cool for 5 minutes on the baking sheet(s) before transferring them to a wire cooling rack so they can cool completely.
Notes
- It is important to remove the cookies when the middle still looks undercooked because they will continue to cook on the hot baking sheet once removed from the oven.
Cherry Felts says
I made these and followed the directions except I added a few chocolate chips to the mix when I added the raisinet's and I didn't have molasses so I used one of the substitutions recommended. (1/2 brown sugar & 1/2 honey). The cookies spread out into each other so much that I had to cup them apart and the almost look like 'lace' cookies with chunks of raisinet and chocolate chip. They taste amazing but Definity do not look appealing for the cookie party I am going to tonight 🙁 Any advice as to what I may have done wrong?
Angela @ BakeItWithLove.com says
Any substitution can change cookie consistency. With any recipe (even one that I use all the time) I test batch a couple of cookies and make adjustments as needed. Butter has been a real issue causing much more spreading than in years past and it makes me wonder about the fat ratio when all brands are cutting costs.
Add a bit more flour and chill the shaped cookies for getting less spreading.