Oatmeal Raisinets® Cookies Recipe

This is an easy cookie recipe for Oatmeal Raisinets® Cookies - a nice twist to more traditional oatmeal cookies with raisins.

It's probably safe to say that your grandmother never made cookies using these chocolate covered raisins!

But what a great idea to incorporate candy into this recipe.

They are perfect anytime and especially when your kids have leftover candy from trick-or-treating.

Raisinets® made their debut in 1927 by the Blumenthal Chocolate Company in Philadelphia, Pennsylvania.

Their popular companion, Goobers®, came out two years earlier in 1925.

The popular brand of candy was acquired by Nestlé in 1984.

You may also find chocolate covered raisins by Sun-Maid - but everybody knows Raisinets® - "They're like chocolate covered sunshine!"./p>

If traveling in the UK, you may find a similar chocolate coated raisin candy under the name Poppets, or Paynes Poppets.

If you're not a fan of raisins, you might want to try this recipe but substitute Cranberry Raisinets® instead, we haven't tried this yet, but we want to!

Or, instead of milk chocolate, try the dark chocolate Raisinets® for a little variety - or any combination would be fun to experiment with.

Oatmeal Raisinets Cookies

Oatmeal Raisinets® Cookies Recipe

1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats (not instant or quick cooking)
6 bags (1.58 ounce bags) Raisinets®

Preheat oven to 350F. Line baking sheets with parchment paper, or spray with nonstick spray, and set aside.
In a large bowl with an electric mixer on medium speed, cream the butter, sugar, brown sugar, eggs, vanilla extract, orange extract and cinnamon for 2 minutes, scraping down sides of bowl as necessary.
Slowly add the flour, baking soda, salt and oats and continue mixing until completely incorporated.
Stir in Raisinets®.
Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment lined baking sheets, spacing about 2 inches apart.
Bake about 11 to 13 minutes.
Remove from the oven and let cool on the cookie sheets for about 2 minutes and then transfer the cookies to wire racks to cool completely.

This recipe makes about 36 Oatmeal Raisinets® Cookies.

More Traditional Oatmeal Cookie and Bar Recipes

Want to ensure perfectly sized cookies every time? Maybe it's time to get a OXO 1.5-Tbsp. Good Grips Cookie Scoop. They come in 3 sizes and are built to last!