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!
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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.