Raisin Chocolate Oat Cookies, baked in a jumbo size because they’re so good you never want them to finish. Thick and chewy oat cookies, with beautiful morsels of semi-sweet chocolate chunks, golden raisins, and dehydrated raspberries.
Song of the day: “That’s What I Like” – Bruno Mars.
I was tempted to call these Raisin Chocolate Oat Cookies, Breakfast Cookies, because of the oats, but then I thought they have chocolate chunks, and who else other than me has chocolate for breakfast??
For me, there’s nothing better than having chocolate for breakfast, inside a pain au chocolat, spread on a toast, in chips or chunks bursting in muffins, loaves, scones and cookies, that is my breakfast of choice. And when it’s semi-sweet or dark chocolate they say it’s good for you, so I convince myself that I started the day right. And what better way than with a big smile on my face and that dreamy look saying…chocolate… Loreto always laughs at me when we’re having breakfast ’cause I look like a kid having chocolate smeared on my lips, chin, and fingers.
When wanting to make Oatmeal cookies I started with the intention to create a somewhat healthy cookie, but after seen the texture and the color my creative mind quickly saw chocolate chunks mixed in. They’re still somewhat healthy, they have organic oats, raisins, dehydrated raspberries, cinnamon and no processed white sugar, but instead organic coconut palm sugar and maple sugar.
Raisin Chocolate Oat Cookies, like a thick and chewy condensed bowl of oatmeal.
Don’t they actually look like a thickened version of a bowl of oatmeal where you choose your favorite ingredients to top the oats? Let’s analyze a bit my toppings of choice:
- Raisins are a concentrate of fiber, vitamins, iron, and potassium, besides being a good source of carbohydrates for energy.
- The dehydrated raspberries, other than providing a pretty color and being extremely delicious, they are chock full of protective antioxidants, fiber and they also provide nutrients like vitamin C, iron and calcium. (We find our dehydrated raspberries at our local Farmers market).
- Lovers of chocolate like me, rejoice! The semi-sweet chocolate with 70 percent cacao or more, may offer more health benefits than you’ve ever dreamed possible: a quick pick-me-up, lower your blood pressure, control appetite and improve blood circulation. In short, indulging in moderation (moderation is the key to everything) of semisweet or dark chocolate can keep your brain sharp, your blood flowing and your heart healthy.
- Cinnamon is one of the most delicious and healthiest spices on the planet: antioxidant, anti-inflammatory, antibacterial, may lower the risk of heart disease, and lower blood sugar.
So, if you were not sold on these cookies before, I hope I gained your attention now. They are also extremely easy to put together, you can adapt what goes in your cookies according to your preference, and you can choose whatever size you want to bake them. I tried a batch of jumbo sized cookies and a batch of smaller, regular cookies, and I have to say, our absolute preference went to the jumbo cookies.
Thick and chewy, “bendable” like Loreto would say, with that perfectly balanced elasticity that excites any cookie lover, full of texture and with an amazing flavor throughout.
Our whole family enjoyed them immensely and even brought back some childhood memory of milk and cookie time.
Song of the day: “That’s What I Like” – Bruno Mars.
Adapted on a recipe found on the cookbook "Dorie's Cookies" by Dorie Greenspan.
- 100 g golden raisins, soaked in water and vanilla
- 1 tsp vanilla extract
- 120 g rolled oats
- 100 g unbleached all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 stick butter (150 g)
- 75 g organic coconut palm sugar
- 50 g maple sugar
- pinch salt
- 1 egg organic, free range
- 15 g dehydrated raspberries
- 125 g semisweet chocolate, chopped (or chocolate chips)
- Preheat your oven to 350° F and line 2 baking sheets with parchment paper or silicone mats.
- Soak the raisins in hot tap water and vanilla. They will plump up while you make the dough. Then drain them and pat them dry.
- In a medium bowl whisk together the oats, flour, cinnamon, and baking soda.
- In the bowl of a standing mixer, beat the butter, both sugars and salt at medium speed for a couple minutes.
- Add the egg and beat until incorporated, scraping down the sides of the bowl when needed.
- Turn off the mixer, add the dry ingredients and pulse on low speed few times until almost blended.
- Add the raisins, dehydrated raspberries, and chocolate chunks (or chips), and fold in delicately with a sturdy spatula (the dough is quite dense).
- Using an ice cream scoop or a tablespoon, drop the dough onto the prepared baking sheets, leaving some room between the mounds. Then press the dough down gently.
- Bake in the pre heated oven for about 15 medium if smaller cookies, or 17/18 minutes in case of large cookies, rotating the baking sheets at half time.
- Let the cookies cool on the baking sheets on a rack for about 5 minutes.
- Then, enjoy!
Smaller cookies bake in less time than jumbo cookies, keep that in mind.
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