Friends. I have an ah-mazing recipe to share with you all today…
These are seriously delicious. The best part? Yep, you guessed it, the raisinettes make this recipe. You can go traditional and use raisins, but why would you when can use these fabulous, chocolate-covered gems?
Here’s how I did it….
1 stick + 6 tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
1 and 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 c. Quaker oats
1 c. raisinettes
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisinettes; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Enjoy! I tend to only make a few at a time (who doesn’t love warm cookies right out of the oven)? After making the dough, I portion out the rounded tablespoons onto a cookie sheet, freeze them, and then put them into a ziploc bag. I just pull a few out when I need a cookie fix! You’ll just need to add a minute or two to the cooking time if you do it this way.
So, this recipe has got me thinking…what other variations could you add to a basic oatmeal cookie to take it up a notch? I’m thinking chopped Andes mints, butterscotch chips, coconut, perhaps? Would love to hear your thoughts!
This recipe was handed down to me by my good friend, Samantha, owner of The Boss Ladies, a fabulous new resource for women business owners. She also has a Facebook page, where she shared tips and motivation for growing your business. Tell her I said hi!Pin It