Double Chocolate Oatmeal Raisin Cookies

Double Chocolate Raisin Oatmeal Cookies Ready For BakingMy friend did me a huge favor and in return, I offered to feed them. They wanted oatmeal cookies and when I asked chocolate chip or oatmeal, the only answer I received was, “Yes!”

That is when I started concocting this recipe. The base is a chocolate oatmeal cookie, then I added raisins and chocolate chips to the mix and I thought to myself, how can you go wrong? The ending result was an amazing chewy cookie that is pretty addictive!

This recipe makes 2 dozen chewy large cookies or 3-4 dozen thin crisp cookies.

Ingredients
1 cup semi-sweet chocolate chips (use only the best)
1 cup raisins
2 sticks butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
11/2 tablespoons vanilla extract
4 eggs
3 tablespoons Dutch processed cocoa powder
1 1/2 cups all-purpose flour
2 cups old-fashion rolled oats, uncooked
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of ground cinnamon
1 teaspoon salt

Directions
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the butter and the sugar and beat until well incorporated.

Add the vanilla extract and eggs, beat until smooth.

In another bowl, sift together the cocoa, flour, baking soda, baking powder cinnamon and salt. Incorporate it to the butter mixture and then add the chocolate chips and raisins.

You can either drop the batter by the spoon full if you like thin crispy cookies or use a small ice cream scooper, if you like chewy cookies. Leave 2 inches between each cookie.

Bake for 10-12 minutes or until the cookies are cooked all the way.Double Chocolate Raisin Oatmeal Cookies Done

Cool on a wire rack for five minutes before serving. These freeze beautifully so feel free to stick half of them in the freezer  but I can guarantee that they will not last long.

TIP: I like to add in a scoop of protein powder when making these for my sister so she doesn’t have to feel guilty about indulging, when you do this just leave out a scoop full of regular flour to ensure you get the right texture.

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