My favourite way to eat oatmeal cookies is studded with chocolate covered raisins. I love the sweet fruitiness of the raisins, but I’m also a hardened chocoholic. Basically, if you want the best of both worlds then you’ll certainly find them in this Oatmeal Chocolate Covered Raisin Cookies recipe.

They have a deliciously chewy texture and buttery taste.  They’re also packed full of oats and chocolate covered raisins. The recipe originally called for 1 cup/2oog of raisins, but me being me, I decided to double the amount. :)  The result is some cookies that are more chocolate covered raisins than cookie! To me, that is perfect, but you may want to reduce the amount a wee bit if that’s not to your liking.

So chewy. I felt like a cookie monster! I couldn't stop munching these!

The original recipe stresses that these cookies shouldn’t be overbaked and I agree completely. I took mine out just when the edges were showing hints of brown.  If you leave them on the tray for two minutes they should be firm enough to transfer on a wirerack to cool completely.  That being said, I definitely recommend sneaking one when they’re still warm! So. Good.

The original recipe also called for cinnamon and cloves as it was originally and Oatmeal Raisins Spice Cookie.  I left them out this time, but I would definitely like to try this recipe again with the spices added.

So without further ado, Oatmeal Chocolate Covered Raisin Cookies!

Oatmeal Chocolate Covered Raisin Cookies

adapted from allrecipes.com

makes 50-60 cookies (depending on how much cookie dough you eat…)

Ingredients:

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• 3 cups rolled oats
• 2 cups/400g chocolate covered raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugars until light and fluffy.  Beat in the vanilla extract.  Add each egg, one at a time, beating well after each additions.
3. Sift together the flour, baking soda, and salt (and cinnamon and cloves if using) and stir until well mixed.
4. Add to sugar mixture and beat well. Stir in the oats using wooden spoon/rubber spatula
5. Add chocolate covered raisins.  Stir them in by hand or (with clean hands!) mix together by “kneading” the dough until the chocolate covered raisins are evenly distributed throughout.
6. Drop 1″-1.5″ balls on baking tray lined with baking parchment.
7. Bake 10 to 12 minutes until light and edges are just turning golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!