It’s always dangerous when I find myself strolling down the candy aisle at the grocery store, but it’s even more dangerous if I’ve just finished running and am really hungry! That’s how I wound up buying a ton of candy the other day. No worries though, I won’t let it go to waste ;). I knew exactly what I wanted to make with the dark chocolate raisinets I bought – cookies! I didn’t even know they made dark chocolate raisinets. Maybe I should stroll down the candy aisle more often =).
I happen to love oatmeal raisin cookies. Unlike all those people who say “oatmeal raisin cookies are the main reason I have trust issues“, I will often pick a oatmeal raisin cookie over a chocolate chip cookie. But I thought, why not combine the two flavors with raisinets! These cookies were every bit as good as I had hoped – just be careful not to over bake the cookies. If you do, they won’t have their wonderful chewy texture. Enjoy!
Oatmeal Raisinet Cookies
3/4 cup unbleached all-purpose flour
1/4 teaspoon table salt
1/4 teaspoon baking powder
1 stick butter, softened but still firm
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 cups rolled oats
1 cup dark chocolate raisinets
1. Preheat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg.
2. Mix flour, salt, and baking powder together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisinets.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
*adapted from Cook’s Illustrated
