Oatmeal Chocolate Chip Raisinet Cookies!

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!

Enjoy! Yummy!!

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 eggs
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.

Comments

S'mores with a Twist!

Now that it is finally summer and the weather is beautiful here in Southwest Washington, that means it is time for camping and cookouts to begin. The most important food item at these events of course, being s'mores. Who needs the hot dogs, burgers and steaks...I'll take s'mores please! : D For our family camping trip I decided to mix it up a bit and feature some new candy bars besides the Hershey's Milk Chocolate bars. I hit the candy aisle at the grocery store and looked for every flat-ish candy bar available. I ended up with a Hershey's Symphony bar, a Hershey's Cookies n' Cream bar, a Mr. Goodbar (my family's personal fav) and a Reese's Peanut Butter bar. Time for the fun to begin! We all had a blast trying the different bars and although they were all delicious, my mother-in-law and sister-in-law liked the Mr. Goodbar best, where as I LOVED the Reese's Peanut Butter bar. I ate way too many after white water rafting...but I figure...

Homemade Cinnamon Rolls...from scratch!

Tuesdays are our lazy days around our house. I don't work until the afternoon and my daughter doesn't have school, so it is kind of the day that we sleep in, have a yummy breakfast and get a few things done around the house. This Tuesday, I decided to make it extra special and make homemade cinnamon rolls...from scratch! I don't think there is any better breakfast than a delicious hot from the oven cinnamon roll that you made with your very own hands. Plus, I had some leftover cream cheese frosting that tasted just like Cinnabon's frosting...so yeah, basically best breakfast EVER! lol Our ingredients... Add your milk, oil, and sugar to a saucepan. Heat over medium heat until just below boiling. Sprinkle on the yeast and allow to sit for a minute. Stir in the 4 cups of flour. Allow to sit covered with a kitchen towel for an hour in a warm place. then stir in the last 1/2 cup flour, baking powder, baking soda and salt. Place in ...

French Toast Bread Pudding

Good morning! I just love starting Sundays with a freshly made warm breakfast! There is just something about sitting down with the family and having a yummy meal together that just makes my day. Maybe it is because it is the last day of the weekend and I always start Sundays hoping that I will just be able to sit back and relax, and if the season is right end it with a football game! It rarely works out that way, especially during the school year, but one can always hope! This morning we started our day of with French Toast Bread Pudding! I love this recipe because it is quick to throw together and bake the next morning and because it is a great way to use up old bread, particularly if you made it yourself and cannot bare the thought of throwing it away when it starts to go stale! For this morning's bread pudding we used up the leftover Choereg bread we made for a Girl Scout event last week and it worked out great. Since Choereg is sweet, i...

The Adventures of a Frustrated Baker

Search This Blog