Oatmeal Chocolate Covered Raisin Cookies

Have you ever had the dilemma of whether to put raisins or chocolate chips into your oatmeal cookies? I haven’t, because truth be told, I am not a huge fan of raisins in any recipe. But, I read about this idea while looking through the Food Network Magazine. Chef Michael Symon was saying how his wife makes oatmeal cookies with raisinets and a light bulb went off…. genius!

I tweaked Ricardo’s oatmeal cookie recipe and added the raisinets, I have to say, that idea is a game changer. You get the best of both worlds, and even for me, a person who isn’t a fan of raisins, I must say, it is pretty delicious!

Hope you have chocolate covered raisins laying around in your pantry, because these cookies are worth gossiping about!

Oatmeal Chocolate Covered Raisin Cookies

Yield 24 cookies

INGREDIENTS:
1 1/2 cups flour
1 1/2 cups quick-cooking rolled oats 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cups brown sugar
1/4 cup canola oil
1 teaspoon vanilla
1 egg
Chocolate covered raisins, measure with love

DIRECTIONS:
1. In a bowl, combine the flour, oats, baking soda, and salt. Set aside.
2. In another bowl, cream the butter and brown sugar with electric mixer until combined. Add in the oil, vanilla and the egg and beat until smooth.
3. At low speed, combine with the dry ingredients into the wet.
4. Add in the chocolate covered raisins- how ever much you want!
5. Using an ice cream scoop, scoop out balls of dough onto a lined cookie sheet. Pat down balls with hands. Take a few extra chocolate covered raisins and press them onto the top of the cookie.
6. Bake in 375 degree oven for 8-10 minutes until edges brown but center still chewy. Cool on wire rack. Enjoy!

** Recipe adapted from Ricardo Cuisine.