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Grandma's Oatmeal Raisin Chocolate Chip Cookies


Whew! That is one big title for a recipe, but I couldn't deceive you and not include that it had both raisins and chocolate chips. These cookies are phenomenal! You boil the raisins first, so they are super soft. The chocolate chips give it the gooey factor. Also, these cookies are made with butter, so they are more familiar to me. I'm always down for a good oatmeal cookie too!


 

Grandma's Oatmeal Raisin Chocolate Chip Cookies

Makes 5 dozen


1 (10 oz.) package raisins

Water to cover raisins

1 cup butter

3 teaspoons baking soda

4 eggs

2 cups sugar

4 cups flour

1 teaspoon salt

3 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon vanilla

4 cups quick oats

1 (16 oz.) package chocolate chips


In a saucepan, combine raisins and enough water to cover them. Bring to a boil and cook for 20 minutes. Pour off excess liquid and discard. Add butter to raisins and stir until melted. Add baking soda; be careful because it will bubble. In a large mixing bowl, beat eggs and sugar together. Add flour, salt, and spices. Add oatmeal and mix until combined; it will be dry. Stir in cooled raisins, then chocolate chips. Using a cookie scoop, place on greased cookie sheet and bake at 350° F for 10-12 minutes. Cool on pan for a few minutes before moving to a wire rack to cool completely.


 

This recipe seemed a little more like the cookie recipes I have, besides the boiling of the raisins. But I love that idea and will probably do it from now on if I put raisins in cookies. This makes a huge batch! Definitely one to be shared or taken to a party or gathering. I made half of the recipe, and it was a perfect amount for our family and sharing with some friends. I'm sure you could freeze them too. I actually think cookies like this can totally count as breakfast. Oats, raisins, eggs..... you get my thinking.


For a soft, hearty, flavorful oatmeal cookie, you should give these a try. Even raisin haters may be softened with these cookies.


Recipe Source: Recipe adapted from a recipe of my Grandma Carol Preece

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