Chocolate-Covered Raisin Oatmeal Cookies

Total Time
Prep 10 mins
Cook 30 mins

These cookies are different from your regular raisin oatmeal cookies! These are made with chocolate covered raisins!! I made these today to go on this years cookie trays.

Ingredients Nutrition


  1. For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
  2. Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
  3. Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.


Most Helpful

These did not come out for me at all.

Laura O. May 25, 2009

Made & reviewed for ZWT 4 - Kumquat's Kookin' Kaboodles! I chose this recipe for Day 4 of the Canadian Challenge. The ZWT is a great way to find hidden gems such as this one....these are one of the BEST cookies I've EVER eaten! The chocolate covered raisins are a clever (& delicious) touch. I used a mixture of chopped walnuts & pecans in these. I also used slightly less sugar - a little over 1/2 a cup & added a tiny touch of maple syrup. I decided to use a bit extra oats & a rounded tbsp of extra flour - the resulting cookies spread but not so much as to cause a problem. Thanks for an amazing cookie recipe :)

Um Safia June 24, 2008

I made a half recipe exclusively for DH and he didn't hesitate to bestow 5 stars after sampling. Then he said "They sure are sweet! I won't be eating these as fast as usual" but he firmly stuck with 5 stars. If this man commented on over sweetness, I'd advise caution. As to my part of the review: I must say that these REALLY spread, fast and far. The dough mounds on the sheet started out at about 3/4 inch high and I ended up with pretty much one cookie of baking sheet size. I'd say to cut back on the butter/shortening or up the amount of flour. I took mine out at 8 mins and got crispy edges on very soft, chewy cookies, perfect! I omitted the nuts because DH isn't a nut fan. I used 2- 50g boxes of Raisinettes for 18 cookies and the chocolate didn't melt at all. Made for Photo Tag.

Annacia June 12, 2008

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