Friday, September 21, 2012

'Chewy, Gooey' Raisin Chocolate Chip Cookies

Two things that Wee One really likes is to be kept busy and to eat cookies! So the other day we decided to tick both boxes and make some cookies which I thought would make him extremely happy. It worked and a was a big success and surprisingly not too messy!!

These cookies are really easy to make and don't take long at all so you can have warm-from-the-oven, fresh chewy, gooey cookies in no time! Guaranteed to put a smile on anyone's face!

This is the same recipe for my Cranberry and White Chocolate Cookies but replacing the Cranberries & White Chocolate with Raisins and Milk Chocolate.

Makes approx. 18-20 cookies

150g all-purpose or plain flour
½ tsp baking powder
¼ tsp salt
100g rolled oats
125g soft unsalted butter
75g dark brown sugar
100g caster sugar
1 tsp vanilla extract
1 large egg
100g raisins
150g milk chocolate chips

Preheat the oven to 350F/ 180C and line 2 baking sheets with greaseproof paper then set aside.

Put the flour, baking powder, salt and oats into a bowl and mix then put to the side.

If you have a KitchenAid (or other stand mixer) put the softened butter and both the sugar into it then using the paddle attachment beat together until softened and creamy. (If you don't have a stand mixer use either a hand mixer or just some good old fashion arm power!) Add the vanilla and egg and continue to beat until it is properly mixed in, making sure to stop and scrape down the sides of the bowl.

Add the flour mixture and continue to mix until combined then turn the mixer off and remove the bowl before folding in the raisins and chocolate.

You can either roll tablespoons of the mixture with your hands or if you have one I use a medium sized ice cream scoop, which in my opinion makes the perfect sized cookies (plus it's easier and they are all evenly sized!). Either way put a good sized spoonful of the cookie mixture onto the lined baking sheets, leaving spaces in between each one. Gently press down the cookies a little to flatten them slightly then bake in the oven for 15-17 minutes. After 15 minutes they will still feel a bit soft but should be a light golden colour so remove them and leave on the baking tray for 5 minutes in which time they will harden. Transfer the cookies to a wire rack and allow to cool (as long as you can patiently wait!) before enjoying with a cup of tea or glass of cold milk.


  1. Perfect Milk and Cookies - bring back Andy Williams and the Bear!

  2. I could eat 2 dozen of these for sure. They look so good. I just want to take a huge bite.


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