Mmm Mmm Cookies

You’ve had oatmeal raisin cookies before, and you’ve had oatmeal chocolate chip cookies before, so why not combine the three great tastes in one? Raisinets make the perfect one-step addition solution…unless you hate raisins in which case, just keep moving, nothing to eat here. BUT for the rest of you, here’s a great classic oatmeal cookie recipe with our upgrade that we think you’re really going to like.

Oatmeal Raisinet Cookies

1 ¾ cups flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ lb (2 sticks) unsalted butter, softened
1 ½ cups packed light or dark brown sugar
¼ cup sugar
2 large eggs
2 ½ tsp vanilla
1 ½ cups (3 3.5 oz boxes) milk or dark chocolate Raisinets
3 ½ cups old-fashioned rolled oats

In a small bowl mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

On medium speed, beat butter, brown sugar, sugar, eggs and vanilla until creamy.

Gradually add the flour mixture to the butter mixture until well blended and smooth.

Stir in oats and Raininets. We pre-mixed the oats and Raisinets in a larger bowl and added in the rest of the cookie dough which made it easier to mix. Process really depends on how many dishes you are willing to wash afterwards.

Dough will be thick and a bit sticky.

You can either drop it by tablespoon onto a lightly greased cookie sheet or roll balls by hand and press down to flatten slightly. You will want to make sure your hands are lightly greased as well before rolling the cookies or else you’ll need to wash your hands between every six cookies to remove excess dough build-up (and yes, that is experience talking).

Bake for 6-9 minutes until cookies are lightly brown all over and almost firm when pressed in center. Remove cookie sheet from over and allow cookies to sit for about 2 minutes before transferring them to a cooling rack.