Chocolate Covered Raisin Oatmeal Cookies
Servings 32 servings
Calories 197kcal
Ingredients
- 1 1/2 cup all purpose flour
- 2 1/2 cup old fashioned oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 11 oz package cinnamon baking chips
- 1 cup chocolate covered raisins
- 1 cup chopped pecans toasted
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment. Set aside.
- In a medium bowl, use a whisk to sift together the flour, oats, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl use an electric mixer on medium high speed to cream together the butter, light brown sugar, granulated sugar and vanilla.
- Add the eggs one at a time beating well between each addition.
- Lower the speed of the mixer gradually adding the sifted dry ingredients beating until fully combined and moistened. The mixture will be thick.
- By hand mix-in the cinnamon chips, chocolate covered raisins and toasted pecans.
- Use a 2 oz ice cream scoop to divide the dough placing 2 inches apart on a sheet pan. Gently press the center of each to flatten.
- Bake for 16-18 minutes until golden.
- Cool on the pan for 3-5 minutes then move to a cooling rack to cool completely.
- Store tightly covered at room temperature for up to 3 days.
Notes
To toast the pecans spread in a single layer on a cookie sheet. Roast at 350°F for 6-8 minutes. Cool completely before adding to the cookie dough.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 100mg | Fiber: 1g | Sugar: 17g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg