Chocolate Chocolate Raisin Cookies Recipes

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RAISIN CHOCOLATE CHIP COOKIES



Raisin Chocolate Chip Cookies image

One day when making cookies, I discovered I didn't have any eggs. In a panic, I called my grandmother for expert advice, and she told me to use mayonnaise. These turned out to be the most moist and delicious cookies I'd ever eaten!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup raisins
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1/4 cup mayonnaise
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

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.

Nutrition Facts :

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHOCOLATE OATMEAL RAISIN COOKIES



Chocolate Oatmeal Raisin Cookies image

If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 32

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1 1/2 cups raisins
1 package (12 ounces) semi-sweet chocolate chips

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.

CHOCOLATE-COVERED RAISIN COOKIES



Chocolate-Covered Raisin Cookies image

My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1-1/2 cups chocolate-covered raisins
1 cup sweetened shredded coconut

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.

Nutrition Facts :

WHITE CHOCOLATE RAISIN OAT COOKIES



White Chocolate Raisin Oat Cookies image

These hearty drop cookies are a twist on old-fashioned oatmeal raisin cookies. White chocolate chips add extra sweetness and orange extract gives a citrusy zing to this dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 30

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon orange extract
1 cup old-fashioned oats
8 oz white chocolate baking squares, chopped (about 1 1/2 cups)
1/2 cup raisins or golden raisins

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.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg

CHOCOLATE RAISIN COOKIES



Chocolate Raisin Cookies image

Provided by Florence Fabricant

Time 1h15m

Yield 40 - 48 cookies

Number Of Ingredients 20

1 apron
1 large mixing bowl
1 set of measuring cups
1 set of measuring spoons
1 sifter
1 wooden spoon
2 teaspoons
1 cookie sheet
1 spatula
2 potholders
1 wire cooling rack
aluminum foil
1 stick of butter, plus 1 or 2 teaspoons for greasing the cookie sheet
1 cup sugar
2 eggs
1 cups all-purpose flour
2/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins

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.

SARAH'S CHEWY CHOCOLATE-RAISIN COOKIES



Sarah's Chewy Chocolate-Raisin Cookies image

One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 12

1 cup golden raisins, coarsely chopped
1/2 cup brandy
1 1/2 cups all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces (1 stick) unsalted butter, softened
1/2 cup packed light-brown sugar
1/2 cup honey
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup fine sanding or granulated sugar

Steps:

  • Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
  • Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
  • Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.

CHOCOLATE OATMEAL RAISIN COOKIES



Chocolate Oatmeal Raisin Cookies image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 30 (3-inch) cookies

Number Of Ingredients 5

1 (22 1/2-ounce box) brownie mix
1/3 cup vegetable oil
2 large eggs
2 1/2 cups quick-cooking oats
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly coat baking sheets with cooking spray or line with parchment.
  • In a large mixing bowl, combine all ingredients with a wooden spoon.
  • Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
  • Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES



Mrs. Fields' Chocolate Chip Raisin Cookies image

from RecipeSource. Makes tons of soft, rich cookies. You have to love chocolate and raisins for this one.

Provided by Cathleen Colbert

Categories     Drop Cookies

Time 37m

Yield 54 cookies

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
1/3 cup light brown sugar, packed
1 cup sugar
1 cup butter, room temperature
2 eggs, large
2 teaspoons vanilla
2 cups raisins
2 cups chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Cream sugars and butter in a large bowl.
  • Add eggs and vanilla, mixing at medium speed until smooth.
  • In a separate bowl, combine flour and baking powder.
  • Add flour mixture to sugar mixture.
  • Fold in raisins and chocolate chips.
  • Drop by rounded spoonfuls onto ungreased cookie sheets.
  • Bake 22- 24 minutes.
  • Transfer immediately to cool, flat surface.

Nutrition Facts : Calories 115.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.9, Sodium 32.1, Carbohydrate 16.8, Fiber 0.7, Sugar 11.6, Protein 1.2

CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)



Chocolate Chocolate Chocolate Cashew Cookies (with Raisins) image

I was having a massive chocolate attack last weekend, so I came up with this. I am normally not crazy about raisins in my cookies but I like them when paired with nuts and chocolate. This started as your standard basic chocolate chip cookie recipe, but you wouldn't know it by the end result.

Provided by Vino Girl

Categories     Drop Cookies

Time 30m

Yield 32 serving(s)

Number Of Ingredients 15

1/2 cup margarine, softened
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips or 1/2 cup M&M'
1/2 cup chocolate-covered nuts (cashews)
1/4 cup raisins

Steps:

  • Preheat oven to 350°F
  • Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
  • Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
  • Stir in the chocolate chips, nuts, and raisins.
  • Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
  • Bake for 12-14 minutes (don't overbake or they might be dry).
  • Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.

Nutrition Facts : Calories 163.4, Fat 8, SaturatedFat 3.5, Cholesterol 21.3, Sodium 101.4, Carbohydrate 22, Fiber 0.7, Sugar 13.6, Protein 1.9

RAISIN COCONUT TREASURE COOKIES



Raisin Coconut Treasure Cookies image

Another nice Christmas cookie. If you like, you may substitute 1 1/2 cups chocolate chips for the raisins.

Provided by JJOHN32

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Yield 18

Number Of Ingredients 8

1 ½ cups finely ground graham cracker crumbs
½ cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
½ cup butter, softened
1 ½ cups raisins
1 ⅓ cups flaked coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts.
  • Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 33.3 g, Cholesterol 21 mg, Fat 13.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 177.7 mg, Sugar 23.4 g

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