Whole Wheat Oatmeal Cookies with Dark Chocolate and Golden Raisins

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.

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