Best 12 Chocolate Raisin Cookies Recipes

RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

CHOCOLATE-COVERED RAISIN COOKIES

Steps:

• In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl mix flour, baking soda and cinnamon.
• In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
• At a low speed, beat in flour mixture until blended.
• Stir in ground walnuts, oats, chocolate chips and raisins.
• Cover with plastic wrap and chill for 1 hour.
• Preheat oven to 350.
• Grease 2 baking sheets.
• Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
• Bake cookies until lightly browned around the edges, 10 to 12 minutes.
• Transfer to flattened brown paper bags or wire racks to cool.
• This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

CHOCOLATE-COVERED RAISIN OATMEAL COOKIES

Steps:

• For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
• Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
• Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.

CHOCOLATE RAISIN COOKIES

Steps:

• Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
• When the butter is soft, wash your hands and put on an apron.
• Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
• Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
• Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
• Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
• Have an adult turn on the oven for you and set it to 350 degrees.
• Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
• Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.

OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 350.
• Cream sugars and smart balance together till creamy.
• Add eggs and vanilla beat in well.
• Combine flour, baking soda, cinnamon, salt and mix well into the cream mixture.
• Stir in oats,chips and raisins.
• Place by rounded tablespoonfuls on to an ungreased cookie sheet pans.
• Bake 9-12 minutes.
• Cool on cookie sheet for a minute then remove and place on wire rack and cool.

PEANUT BUTTER, CHOCOLATE CHIP, RAISIN, OATMEAL COOKIES

Steps:

• .Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
• Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
• Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
• Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
• Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.

WHITE CHOCOLATE RAISIN OAT COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda, cinnamon and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in egg and orange extract just until combined. On low speed, gradually add flour mixture and oats; beat until blended. Stir in white chocolate and raisins.
• Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F (180°C).
• Mix the dry ingredients well; set aside.
• Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces. Add brown sugar and stir until lumps disapear.
• Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
• Let stand for about 10 minutes.
• On a cookie sheet, spoon the dough and drop them 2 inches apart. If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
• Bake 11-13 minutes until slightly browned.

CELTICBREWER'S RAISIN CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream butter and brown sugar. Add remaining wet ingredients.
• incorporate dry ingredients together with wet.
• Fold in the oats, raisins, and chocolate chips.
• Drop 1 1/2 tablespoon sized balls onto greased or lined baking sheets.
• Bake for 15-20 minutes.

CHOCOLATE-COVERED RAISIN COOKIES

Steps:

• 1. Preheat the oven to 375°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup milk chocolate chips 1 cup chocolate-covered raisins 1/2 cup brown sugar 3/4 cup sugar 1 teaspoon baking powder 1/2 tea spoon baking soda 1 3/4 cups all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.