Have you ever had an oatmeal raisin cookie? Imagine that mild-mannered cookie jacked up on steroids. That’s what we have here. I’ve taken the oatmeal raisin cookie and turned it up to 11!
Let’s start by deconstructing an oatmeal raisin cookie. You’ve got a chewy, toothsome oat cookie flavored with some cinnamon powder and then dotted with moist raisins. So there are really three flavors in there: oats, cinnamon, and raisins. This cookie really amps up the cinnamon flavor with the addition of cinnamon chips in the cookie. When you bite into one of these chips you get an explosion of cinnamon flavor in your mouth. I’ve kept the cinnamon powder in the oat cookie too, so it doesn’t taste too plain. The next big change is to dress up those withered raisins and what better choice than to give them a nice milk chocolate covering. That’s right, let’s replace those boring raisins with chocolate-covered raisins, because really you can’t ever go wrong with the addition of some chocolate. Mix it all together, throw big balls of the dough into the oven and what comes out are these Oatmeal Raisin Explosions.
Now there are two ways to bake these cookies (both require the same recipe for the dough). One is to make large mounded cookies that stay soft inside, while the other creates flatter cookies with a crisper outside. The choice is up to you; they’re both delicious!
This is an extreme version of the oatmeal raisin cookie.
Now there are two ways to bake these cookies (both require the same recipe for the dough). One is to make large mounded cookies that stay soft inside, while the other creates flatter cookies with a crispier outside. The choice is up to you; they're both delicious!
- 3 cups (270 g) oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups (210 g) all-purpose flour
- 9 (128 g) tablespoons butter, softened
- 3/4 cup (165 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 eggs, at room temperature
- 1 10-oz-bag (280 g) cinnamon chips
- 1 10-oz-bag (280 g) chocolate-covered raisins
- Turn on your oven to 350 °F (180 °C) with racks in the top and bottom thirds of the oven.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the oats, baking soda, cinnamon, and flour. Set aside.
- In the bowl of your mixer, cream together the butter and white and brown sugars.
- Add the eggs and beat until incorporated.
- Add 1/3 of the oat mixture at a time, mixing after each addition until incorporated and scraping down the sides of the bowl when necessary.
- Add the cinnamon chips and chocolate covered raisins and mix briefly until distributed throughout the batter.
- FOR MOUNDED COOKIES: Form a heaping tablespoon of dough into a ball, packing it together just enough to keep together, but not making it dense.
- FOR FLATTENED COOKIES: Take a heaping tablespoon of dough and pack it tightly into a round patty.
- Arrange the cookies 2-inches (5 cm) apart on the baking sheets.
- Bake for 10-12 minutes, until lightly browned on the edges, rotating and swapping the positions of the two trays halfway through baking.
- Let the cookies cool on the baking sheets for 3 minutes before transferring them to wire cooling racks.
- Store the cookies in an airtight container. They are best when eaten within 3 days.