Here’s a Twist on Chocolate Chip Cookies Recipes

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h2>Happy National Chocolate-Covered Raisin Day!

From the book Real Food for Healthy Kids by Tanya Wenman Steel and Tracey Seaman, this cookie recipe appeared on in 2008.  The cookies are deliciously chewy and the addition of chocolate-covered raisins is a terrific surprise.  Since today is National Chocolate-covered Raisin Day, these cookies are the perfect way to celebrate!

Ultimate Oatmeal Raisin Cookies


2 sticks (1/2 pound) unsalted butter

1 cup (packed) dark brown sugar

½ cup granulated sugar

2 large eggs

¾ teaspoon fine salt

½ teaspoon baking soda

½ tablespoon vanilla extract

¾ cup unbleached all-purpose flour

¾ cup white whole wheat flour

2 ½ cups old-fashioned rolled oats

1 ½ cups chocolate-covered raisins

1 cup coarsely chopped pecans (optional)


Arrange oven racks in the upper and lower thirds of the oven and preheat the oven to 350°. Line 2 large cookie sheets with parchment paper.

In the bowl of an electric mixer, cream the butter and sugars until fluffy, 5 to 6 minutes. Add the eggs and beat until incorporated, scraping the bowl as necessary. Add the salt, baking soda and vanilla and mix at medium speed until blended. Add the flours and mix at low-speed until smooth. Stir in the oats and nuts, if using, and mix until incorporated.

Drop generous tablespoons of dough 2 inches apart on the prepared sheets. Bake in the upper and lower thirds of the oven for about 15 minutes, switching the sheets halfway through, until the cookies are nearly set and golden brown. Let cool on the sheets for 1 minute, and then transfer the cookies with a metal spatula to a rack to cool completely.

Makes 3 dozen cookies

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