Best 6 Chocolate Cookies With Chocolate Covered Raisins Recipes

CHOCOLATE COVERED RAISIN COOKIES

Steps:

• Preheat your oven to 325 degrees.
• In a heavy saucepan, add butter, cocoa powder, and 1/2 cup of the chocolate chips, reserving the rest for later. Melt them together over low heat, stirring occasionally. When mostly melted, remove from the heat.
• In a bowl, mix together the eggs and sugars. Beat for one minute once they're combined. Turn the mixer down and slowly pour in the chocolate mixture. Add vanilla and mix to combine.
• Add baking powder and salt and mix again. Add oats in two batches, stirring between additions.
• Add the flour and stir until just combined. Add the remaining 3/4 cups of chocolate chips and the raisins and stir gently to distribute.
• Use a cookie scoop or tablespoon to drop cookies onto sil pat covered (or greased) baking sheet.
• Bake 14-16 minutes until cookies are just set and cracks start to appear in the tops of the cookies.
• Let cool on the baking sheet for 10 minutes before removing to a cooling rack to complete the cooling process. Store in an airtight container on counter for 3-5 days.

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 COOKIES WITH CHOCOLATE COVERED RAISINS

Steps:

• Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
• Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
• Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
• Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Alternate Method for Food Processor owners:.
• Melt butter in micro.
• Finely chop chocolate in food processor with metal blade.
• Pour in warm melted butter and process till smooth.
• Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
• Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
• Remove dough and and fold in chocolate covered raisins.
• Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

DARK CHOCOLATE RAISINET OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
• Stir in the Raisinets.
• Place in rounded tablespoonfuls on an ungreased cookie sheet.
• Bake for about 8 minutes, until they look set and the edges begin to look golden.
• Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.

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.