• Let me ask you a question if I may. How do you typically decide what kind of cookie you will bake? Craving.....go-to.....newbie perhaps? Me, well...we all know that I Blog for a living and part of blogging is testing out new recipes, so that I can share them with all of you! However, there are some dishes that are just too damn good to stray from the classic; Chocolate Chip Cookies & Oatmeal Raisin being two of them. Now, I have to tell you that I seriously have not made Oatmeal Raisin in quite some time. However, having a two little kids that are quite obsessed with Chocolate, 9 of our 10 desserts usually include it in some way shape or form. With that said, the outcome of our "LOADED OATMEAL RAISIN-CHOCOLATE CHIP COOKIES" was quite fabulous, if I do say so myself. They reminded me of a good ole' fashioned Chunky Chocolate Bar twisted into a warm cookie. Now, honestly....how can that be bad?


  • cup raisins
  • 1/4 cup apple sauce
  • 1 teaspoon ground cinnamon
  • 1 1/2 cup all purpose flour
  • 3 cups quick cooking plain oatmeal
  • 1/2 cup whole wheat white flour
  • 1 cup light butter (2 sticks at room temperature)
  • 2 teaspoons vanilla
  • 1/2 teaspoon of salt
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 cup mini chocolate chips
  • 2 large eggs
0 (Rated by 0 moms)
PREP TIME 30 Min READY IN 1 Hr 12 Min
TYPE OF DISH Cakes and Cookies
CUISINE American


  1. Pre-heat your oven to 350 Degrees.
  2. 2.) Cream together sugar and butter (I use an electric mixer or KitchenAid; you can in fact do this by hand with a wooden spoon, but your hand will get really tired!!)
  3. 3.) Beat in egg one at a time and then add vanilla & apple sauce to mixture.
  4. 4.) Combine flour with salt, baking powder and cinnamon. Mix with a fork and add in oatmeal followed by chips and raisins.
  5. 5.) Mix everything all together (don’t over mix, or your cookies will flatten)
  6. 6.) Wrap up dough tightly in saran warp and place in the fridge for at least 30 minutes to let the dough set.
  7. 7.) Remove from the fridge and spoon out dough onto two large un-greased cookies sheets. (An ice cream scooper is a great way to get even amounts…I then roll into balls for a smooth, even shape)
  8. 8.) Bake for 10-12 minutes (I like my cookies really soft, but feel free to bake longer if you prefer a crispier cookie)
  9. Nic’s Tips – This recipe should make over two dozen cookies!! My recommendation is to freeze half the dough, rolling into cookie sized balls. To do this lie them flat on a cookie sheet in your freezer for a few hours; once they harden, drop them in a ZIPLOCK bag tightly with as much air as possible removed.
  10. What’s better than having homemade cookies at your disposal whenever you have last minute company or just want to give the kids a treat!! As a matter of fact, I actually prefer the way the cookies taste after the dough has been frozen! (edit)


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