CHOCOLATE COVERED RAISIN COOKIES
Ok so they aren't chocolate covered, but they taste amazingly decadent even though they have less sugar than most cookies. The cocoa powder adds an amazing difference to your grandmother's oatmeal raisin cookie. You'll never look at them the same again.
Provided by Michelle
Categories dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees.
- In a heavy saucepan, add butter, cocoa powder, and 1/2 cup of the chocolate chips, reserving the rest for later. Melt them together over low heat, stirring occasionally. When mostly melted, remove from the heat.
- In a bowl, mix together the eggs and sugars. Beat for one minute once they're combined. Turn the mixer down and slowly pour in the chocolate mixture. Add vanilla and mix to combine.
- Add baking powder and salt and mix again. Add oats in two batches, stirring between additions.
- Add the flour and stir until just combined. Add the remaining 3/4 cups of chocolate chips and the raisins and stir gently to distribute.
- Use a cookie scoop or tablespoon to drop cookies onto sil pat covered (or greased) baking sheet.
- Bake 14-16 minutes until cookies are just set and cracks start to appear in the tops of the cookies.
- Let cool on the baking sheet for 10 minutes before removing to a cooling rack to complete the cooling process. Store in an airtight container on counter for 3-5 days.
Nutrition Facts : Calories 112 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cookie, Sodium 35 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHOCOLATE-COVERED RAISIN COOKIES
My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
CHOCOLATE COOKIES WITH CHOCOLATE COVERED RAISINS
We bought a bunch of dark chocolate covered raisins from the candy bins where you scoop out what you want. So my DH scooped up a lot! I hid half of it till I tossed this recipe together. The outside is crunchy, but the center will be moist and chewy. This recipe has two methods of directions so it's not a hard recipe to put together. Your choice.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
- Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
- Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
- Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Alternate Method for Food Processor owners:.
- Melt butter in micro.
- Finely chop chocolate in food processor with metal blade.
- Pour in warm melted butter and process till smooth.
- Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
- Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
- Remove dough and and fold in chocolate covered raisins.
- Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.
CHOCOLATE-COVERED RAISIN OATMEAL COOKIES
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.
Provided by my3beachbabes
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 120.6, Fat 6.3, SaturatedFat 1.9, Cholesterol 14.8, Sodium 55.6, Carbohydrate 14.8, Fiber 0.8, Sugar 8.8, Protein 1.8
CHOCOLATE RAISIN COOKIES
Provided by Florence Fabricant
Time 1h15m
Yield 40 - 48 cookies
Number Of Ingredients 20
Steps:
- Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
- When the butter is soft, wash your hands and put on an apron.
- Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
- Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
- Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
- Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
- Have an adult turn on the oven for you and set it to 350 degrees.
- Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
- Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.
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OATMEAL CHOCOLATE-COVERED RAISIN COOKIES
From justataste.com
5/5 (2)Total Time 22 minsCategory DessertCalories 102 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar on medium speed until until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and beat until combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt then add the flour mixture to the stand mixer and beat just until combined. Add the oats and the chocolate-covered raisins and beat until combined.
- Using an ice cream scoop or two spoons, portion out 2-tablespoon scoops of batter and drop them onto the baking sheet, spacing the mounds about 2 inches apart.
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