Raisin-Chip Oatmeal Cookies Recipe

5 3 2
Publisher Photo

Raisin-Chip Oatmeal Cookies Recipe

Read Reviews
5 3 2
Publisher Photo
The texture of these cookies is just right with plump raisins, sweet chocolate chips, crunchy nuts and yummy coconut. Any leftover cookies freeze nicely.—Anna Free, Cleveland, Ohio
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 2 cups butter, softened
  • 1-2/3 cups sugar
  • 1-2/3 cups packed brown sugar
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2-1/2 cups quick-cooking oats
  • 2-1/2 cups old-fashioned oats
  • 2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 cups (24 ounces) semisweet chocolate chips
  • 3 cups coarsely chopped nuts
  • 2 cups raisins
  • 1 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut.
Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 12 dozen.
Editor's Note: Make half of the recipe at a time to fit into a mixing bowl.
Originally published as Raisin-Chip Oatmeal Cookies in Taste of Home October/November 2000, p54

Nutritional Facts

2 each: 227 calories, 12g fat (6g saturated fat), 25mg cholesterol, 141mg sodium, 29g carbohydrate (18g sugars, 2g fiber), 4g protein.

  • 2 cups butter, softened
  • 1-2/3 cups sugar
  • 1-2/3 cups packed brown sugar
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2-1/2 cups quick-cooking oats
  • 2-1/2 cups old-fashioned oats
  • 2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 cups (24 ounces) semisweet chocolate chips
  • 3 cups coarsely chopped nuts
  • 2 cups raisins
  • 1 cup sweetened shredded coconut
  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut.
  2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 12 dozen.
Editor's Note: Make half of the recipe at a time to fit into a mixing bowl.
Originally published as Raisin-Chip Oatmeal Cookies in Taste of Home October/November 2000, p54

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dalbailey User ID: 6814682 81581
Reviewed Feb. 9, 2013

"I used cranberries the grains of cereal that are left on the bottom of the box that are mush I put in lemonchips nutmeg no nuts no raisins and 1/2 recipe they were awesome"

MY REVIEW
Mark's Girl User ID: 2838193 81572
Reviewed Dec. 10, 2008

"I also halved the recipe. I used only old-fashioned oats, and they turned out great. How did yours turn out?"

MY REVIEW
Bosox_MA User ID: 873283 72788
Reviewed Aug. 10, 2008

"Think I will halve the recipe.  Sounds good.  I only have regular oatmeal--do you think it will make a difference? 

 
Barb"

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