Breakfast and Brunch, Cookies, Dessert

Raisin Chocolate Oat Cookies

Nicoletta April 7, 2017

Jump To Recipe

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.

Raisin Chocolate Oat Cookies

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

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.

Raisin Chocolate Oat Cookies

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.

Raisin Chocolate Oat Cookies

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.

Raisin Chocolate Oat Cookies

Raisin Chocolate Oat Cookies

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes


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)


  1. Preheat your oven to 350° F and line 2 baking sheets with parchment paper or silicone mats.
  2. 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.
  3. In a medium bowl whisk together the oats, flour, cinnamon, and baking soda.
  4. In the bowl of a standing mixer, beat the butter, both sugars and salt at medium speed for a couple minutes.
  5. Add the egg and beat until incorporated, scraping down the sides of the bowl when needed.
  6. Turn off the mixer, add the dry ingredients and pulse on low speed few times until almost blended.
  7. Add the raisins, dehydrated raspberries, and chocolate chunks (or chips), and fold in delicately with a sturdy spatula (the dough is quite dense).
  8. 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.
  9. 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.
  10. Let the cookies cool on the baking sheets on a rack for about 5 minutes.
  11. Then, enjoy!


Smaller cookies bake in less time than jumbo cookies, keep that in mind.

Recipe Card powered byTasty Recipes

Raisin Chocolate Oat Cookies

Disclosure: All links in our post are NOT affiliate links. They are only about products we normally purchase, or places and blogs we like.

You Might Also Like


  • Avatar
    Reply Tiffany April 7, 2017 at 9:26 am

    My daughter loves oatmeal raisin cookies and I’m always looking for great recipes. This sounds like one I can feel good about feeding her — even for breakfast!

    • Nicoletta
      Reply Nicoletta April 7, 2017 at 2:44 pm

      Thank you Tiffany, I think your daughter would love these cookies and you can also adapt the ingredients to what she most likes. I’m pretty sure even the grown-ups would love them 😉.

  • Avatar
    Reply Denise @UrbnSpice April 7, 2017 at 10:43 am

    I enjoyed your post so much – particularly the part where you analyzed the toppings! So clever 🙂 I am intrigued by the dehydrated raspberries and will be on the look out here for them. Thank you for the lovely recipe, once again!

    • Nicoletta
      Reply Nicoletta April 7, 2017 at 2:45 pm

      Thanks Denise, it’s important to know what’s good about certain ingredients we use…and here there a few good ones. We loved these cookies!

  • Avatar
    Reply diversivore April 7, 2017 at 8:19 pm

    Those dehydrated raspberries sell this BIG TIME in my mind. It reminds me a little bit of Scottish cranachan, which mixes raspberries and oats (and whiskey, but that’s a whole other thing). So yeah, I’m on board. And honestly, what’s not to love here? I know there are some raisin nay-sayers out there, but these look way, WAY too good.

    • Nicoletta
      Reply Nicoletta April 9, 2017 at 8:25 am

      Hi Sean, I always learn something from you! 🙂 I do not know the Scottish cranachan, now going to research them 🙂 . I’ve always loved raisins, I cannot understand how one cannot like them… Here, with those other components, are amazing! Thank you!!

  • Avatar
    Reply Food Meanderings April 8, 2017 at 7:58 am

    These look amazing! I have never tried dehydrated raspberries, but I am sold. I agree with you about chocolate breakfast. Hey, why not if you can get away with it! 🙂

    • Nicoletta
      Reply Nicoletta April 9, 2017 at 8:26 am

      Thank you so much! I put those dehydrated raspberries everywhere: in yogurt, salads, cookie and cake batter, pancakes, they are wonderful!

  • Avatar
    Reply Big Flavors from a Tiny Kitchen May 1, 2017 at 8:57 pm

    Cookies for breakfast sounds totally legit – run with it! 😉 These look fantastic – love the mix of raisins and chocolate.

    • Nicoletta
      Reply Nicoletta May 3, 2017 at 6:55 am

      Thank you, the flavors are fantastic! Having one, or two, for breakfast is such a treat 🙂 .

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.