Yup, you read that right. Oatmeal Chocolate Chip Cookies with Raisinets in them. They are delicious, they are divine, they are quite literally the best cookie idea I have ever had. Seriously, best one EVER!
My husband, in his wonderful kindness bought me one of those big bags of Raisinets the other day because he knows I love them. My first instinct of course was to hide in a dark room by myself and devour the whole bag in one sitting. Don't worry though, saner heads prevailed and I resisted but I was not sure what to do with them. I thought it over for a few days and had a couple of different ideas, but I kept coming back to these cookies. It just seemed perfect to put chocolate covered raisins in an oatmeal chocolate chip recipe. I used my favorite oatmeal chocolate chip recipe that I received in an email years ago. One of those chain mail things about Neiman Marcus cookies...one of the ones that is totally untrue but had a perfectly wonderful recipe included. I tweaked it a bit to make it work for this idea but I'll link to the original recipe for you guys in case you want to check it out.
Here are all of our ingredients...
Your oatmeal will look like this after you blend it...
After all of your other ingredients are added, stir in the chocolate chips and Raisinets!
Oatmeal Chocolate Chip Raisinet Cookies
adapted from this recipe
2 cups butter, softened to room temperature
2 cups granulated sugar
2 cups brown sugar
4 cups flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
5 cups oatmeal, blended until a fine powder
1 1/2 cups chocolate chips
11 oz. package Raisinets
Preheat oven to 375 F.
In a stand mixer, blend together butter and sugars until fluffy. Add eggs and blend until they are completely mixed in. Add flour, salt, baking soda, and baking powder gradually, being sure it is all incorporated. Using a blender of food processor, grind the oatmeal into a fine powder and then add to the batter. Mix in the chocolate chips and Raisinets. Drop in 1 Tbsp. balls onto a silicone lined baking sheet, or a cookie sheet with nonstick spray and bake for 9-11 minutes. Remove when the edges are set and the cookies are slightly browned. Allow to cool for about 2 minutes on the baking sheets before moving to a cooling rack.