Ok these cookies are my new favorite! These cookies are so yummy! Chewy, buttery and studded with Raisinets these cookies are amazing! Oh and the best part is they are a cinch to make and come together in no time and just use a few ingredients. Now that’s my kind of cookie.
Oatmeal Raisin cookies are nothing new and I wanted to jazz mine up some and Raisinets were the perfect way to do that. The cookies get that sweet chew from the raisins and a little burst of chocolate that makes these cookies absolutely divine.
Plus I mean cookies with oatmeal and raisins in them that counts as healthy right? So these count as good for you cookies (so I tell myself lol)
So preheat your oven and get to work filling your cookie jar with these scrumptious Oatmeal Raisinet Cookies and I promise you won’t be sorry!
- 1 1/2 cups packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg
- 2 cups quick-cooking oats
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Raisinets
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in Raisinets.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using. Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
This recipe has been entered into the Safest Choice Eggs recipe contest hosted on Bakeaholic Mama and Buns In My Oven.