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Bleh. It’s rainy here today. And not that soft, sexy kind of rain that covers the city in a shimmering, sort of… subtle romantic glow. But the kind of rain that attacks with darting drops rapidly firing from the sky, and if that doesn’t get you, the humidity will: it’s just plain gross.
You know what makes gross rain days totally ok? These cookies. I mean… any cookies would probably make this situation a little brighter, but a batch fresh out of the oven, with oats and raisins and chocolate. Count me in.
These cookies are my spin on the classic oatmeal raisin variety I, unfortunately, never grew to love.
The cookie itself is sweet and crunchy, made with oats and whole wheat flour, then decked out with studs of dark chocolate and golden raisins. The crunch comes from turbinado sugar, which the cookies are rolled in before baking, caramelizing these babies: heaven.
They’re thick, chewy, and in my opinion, the perfect treat to keep your afternoon coffee company.
In other news: I’m off to Chicago today! Eddie and I are flying out of NYC in just a few hours…
I should probably go pack, huh? These cookies will definitely be in my carry on.
Whole Wheat Oatmeal Cookies with Dark Chocolate and Golden Raisins
1 stick (4 oz) unsalted butter, softened
3/4 brown sugar, packed
1 large egg, at room temperature
1 tablespoon vanilla extract
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup golden raisins
2/3 cup dark chocolate chips
1/2 cup turbinado sugar
Preheat oven to 350°F
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir the dry ingredient mixture into the wet ones. Stir in the oats, chocolate chips, and golden raisins.
Chill dough for 30 minutes (If you don’t they’ll still be delicious, but less thick).
Scoop cookies into small round balls and roll in turbinado sugar before placing them on a parchment paper lined baking sheet (cookies should be 2 inches apart). Bake for 12 to 14 minutes (I started checking mine at the 10 minute mark), taking them out when the edges are slightly browned but the tops are still a bit undone.
Let cool for at least 5 minutes before devouring.
they sound like my PERFECT cookie. Its super cold and rainy here in London… now if only I hada abking sheet – roll on next week! have an awesome trip cookie pie! xo
I love the idea of a bit of crunch in the cookie! I have never liked raisins much, but these still sound like something I’d try 🙂
I looooooove oatmeal cookies + these sound absolutely amazing! Sorry for the gloomy day, but I bet these cookies, comfy clothes, + a good book could make the most of the rain! =)
Packing–schmaking….cookies always take precedence! And look what wonders made way by procrastination… I love these babies!!!
It never occured to me to add raisins to chocolate chip cookies. What a great idea! Your cookies look perfect and so yummy. Love your website banner, so beautiful:)
Those look incredible!
I love the idea of rolling them in sugar. Delish!
i absolutely adore the idea of raisins and chocolate chip cookies. I usually divide my batter and add raisins to half and chocolate to the second. these cookies look delicious, A!
Great cookies and wonderful combination! Irresistible.
Cheers,
Rosa
Personally I love rain myself – all rain 😀
Damn, those are some nice chocolate chips… I bought some recently… I kid you not, they were so small that of course by the time the cookies were baked they’d just all melted and disappeared. Talk about disappointing 🙁 Love the look of your cookies though – such lovely little sweet bites 🙂
Oh wow. These look amazing! Perfect texture and fatness. 🙂 And of course I love that you used whole wheat.
It’s been raining non-stop over here too. And not the nice rain. Boo! Enjoy Chicago. 🙂
I think sitting in shade watching the rain is the perfect way to enjoy these stunning cookies 😀
Cheers
Choc Chip Uru
These cookies look amazing! I love that you added rolled oats and raisins. Swoon. Pinning now.
Oatmeal cookies are my favourite! I’ve never made them with whole wheat flower, but these look great. 😉
I love the golden raisins in these, and the quick roll in sugar pre-bake. It’s always the little things 🙂
Enjoy Chicago!! I am scheduled to be there in 2 weeks. How I wish we could meet 🙂
I love that refused to make the “chocolate chips or raisins” choice, both is a total winner.
You really know how to make us drool with your food photography, Ashley! I became to love oatmeal cookies in late 20s (I know, super late!) because I always thought oatmeal is like breakfast oatmeal which I don’t like. I actually quite love oatmeal cookies these days and DARK chocolate and raisins sound perfect match. Yum… you ate this on the airplane? I bet everyone around was jealous of your homemade cookies! Enjoy your trip to Chicago!
The cookies look fabulous, but I wanted to drop in and say how fabulous YOU are! It was fun meeting you in Grand Rapids this weekend. I admire that you took the time to travel to the lovely state of Michigan from the hustle and bustle of NYC. 🙂 Keep us updated on your future culinary plans! Exciting!!
Oh my heavens. These are possibly the fattest, most delicious looking chunks of oatmeal cookies I’ve ever seen. LOVE.