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If you love chocolate-covered raisins and oatmeal cookies, you'll love this chewy cookie. The oatmeal, raisins, and graham flour provide lots of fiber. Just pretend there is no butter or sugar, and they are positively healthy! You may substitute plain raisins, if you wish. Plan ahead for refrigeration time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup graham flour (may substitute whole wheat flour)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/2 pound (1 cup or 2 sticks) butter, at room temperature
- 1-1/2 cups light brown sugar, packed
- 1 Tablespoon molasses
- 2 eggs, lightly beaten
- 3 cups old-fashioned rolled oats oatmeal (not instant)
- 1-1/2 cups chocolate-covered raisins (see Note)
Preparation:
In a medium bowl, whisk together graham flour, all-purpose flour, baking powder, cinnamon, nutmeg, and allspice. Set aside.
In a large bowl, beat butter, brown sugar, and molasses on medium speed until fluffy (about 3 to 5 minutes). Add eggs, beating until combined. Add flour mixture a little at a time until incorporated.
Fold in oatmeal and raisins, stirring with a wooden spoon. Refrigerate for 1 hour until dough firms up.
Pre-heat oven to 350 F. Line baking sheets with Silpats or parchment paper.
Scoop dough by the tablespoon and roll into balls. Place on prepared baking sheet 1-1/2 to 2 inches apart. Bake for 15 to 18 minutes. Let cool on baking sheets for at least 5 minutes, then remove with a spatula to racks to cool to room temperature.
Yield: about 72 cookies (6 dozen)
Note: You may substitute plain raisins, if you wish. Be sure to soak them in hot water for 15 minutes to plump them. Drain thoroughly and pat dry with paper towels before folding into the batter.
Chocolate Raisin Oatmeal Cookies Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a large bowl, beat butter, brown sugar, and molasses on medium speed until fluffy (about 3 to 5 minutes). Add eggs, beating until combined. Add flour mixture a little at a time until incorporated.
Fold in oatmeal and raisins, stirring with a wooden spoon. Refrigerate for 1 hour until dough firms up.
Pre-heat oven to 350 F. Line baking sheets with Silpats or parchment paper.
Scoop dough by the tablespoon and roll into balls. Place on prepared baking sheet 1-1/2 to 2 inches apart. Bake for 15 to 18 minutes. Let cool on baking sheets for at least 5 minutes, then remove with a spatula to racks to cool to room temperature.
Yield: about 72 cookies (6 dozen)
Note: You may substitute plain raisins, if you wish. Be sure to soak them in hot water for 15 minutes to plump them. Drain thoroughly and pat dry with paper towels before folding into the batter.
Chocolate Raisin Oatmeal Cookies Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
