I have a confession. I am a cookie discriminator. When someone brings cookies to an event, or you get a plate for Christmas, or any other situation arises where a variety of cookies is available, I would altogether pass on a cookie than eat an oatmeal raisin cookie. There is something about raisins in a cookie that just makes me kind of sad. (Or it may just be the raisins that make me sad...
Benny & Joon, anyone?) Anyhow, the point is, when you cover said humiliated grapes in dark chocolate, the whole cookie is transformed. And now incredibly delicious. I made these cookies quite a while ago, and realized I didn't blog them. So when I saw Raisinets on sale at the grocery I decided I needed to make them again, just to blog them... not at all because they are incredibly tasty or anything....
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups oats (quick or old fashioned, uncooked)
- 1 1/2 cups dark chocolate covered raisins (Raisinets)
- Preheat oven to 350°F. Beat
butter and sugars on medium speed of electric mixer until creamy. Add
eggs and vanilla; beat well. Add flour, baking soda, and salt, mix well. Add
oats and raisinets; mix well.
- Using a large cookie scoop, drop cookie dough onto parchment paper lined cookie sheets.
Bake 13 – 16 min or until light golden brown on the edges. Cool 1 minute
on cookie sheets; remove to wire rack. Cool completely.
Notes:
- Milk chocolate covered raisins can be used, but with the very sweet cookie dough, I find the dark chocolate more appealing
- My "large" cookie scoop is actually an ice cream scoop--so the resulting cookies are HUGE (It scoops around 3 Tbs of dough). If you use a more standard medium cookie scoop, baking time will be closer to 12 minutes. If you use an itty bitty one, check on your cookies around 10 minutes.
No comments:
Post a Comment