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Chocolate Covered Raisin Cookies

These chocolate covered raisin cookies turned into an amazing recipe that even my raisin hating husband has been gobbling down – to the point that I had to make a second batch for Little Miss because the first batch “disappeared” without a trace.

Chocolate covered raisin cookies aren't really chocolate covered, but the cocoa powder addition to this oatmeal raisin cookie recipe meant they needed less sugar but taste amazingly decadent and are super easy to make

It’s fall, so of course I’m in full spring cleaning mode. Really. I’m working on decluttering, and part of that means we’re eating from the pantry and doing our best to get the old things out and new things in. When I did an inventory, I realized that there are a few items I’ve bought – at Costco, no less – and bought again because I didn’t realize I had some on hand. I bought two jars of hot sauce when I still had one left? Oops? Ten pounds of oatmeal when I still had a bag left? Two bags of raisins when everyone decided they didn’t want them anymore? Yikes!

The oatmeal and the raisins are the bulkiest items in the pantry, so I’ve been scheming various ways to get them to disappear. My gram used to make oatmeal raisin cookies that were amazing. But… my husband doesn’t like oatmeal raisin cookies. And the wee ones feel like raisins means they’re healthy. Forget the fact that most oatmeal raisin cookies feel like they’re more sugar than oats or raisins, the wee ones are convinced they’re healthy.

So I took my Gram’s recipe and tweaked it. Don’t tell them I decreased the sugar – by a lot – and increased the oats in them. Don’t tell them that it’s just the flavor of cocoa powder that they’re enjoying that makes them feel like these cookies are incredibly decadent and not at all healthy.

Plate of chocolate covered raisin cookies

In fact, I didn’t tell my raisin hating husband anything. I just left the cookies sitting on the cooling rack, and – no surprise – he ate one. Then two. It wasn’t until he was enjoying the third one that I told him they were oatmeal raisin cookies. Just dressed up as chocolate covered raisin cookies. And he kept eating them until they were gone (ok, so the rest of my family helped a bit, too, over the next couple days).

Ok, so they really aren’t chocolate covered. But they are definitely raisin cookies. And with the addition of the cocoa powder and just a little chocolate – less than goes into a recipe for chocolate chip cookies – they called out for a decadent name, so forgive the hyperbole but chocolate covered raisin cookies just flowed.

Bite of Chocolate covered raisin cookie

And it wasn’t even the name the made my husband (and family) eat them all. Unfortunately, I hadn’t meant for them to be all eaten. I made the batch with coconut oil so Little Miss could take them to her school’s fifth grade orienteering camp for dessert when she can’t eat the items being served because they have dairy. Darn. I had to make more chocolate covered raisin cookies.

Chocolate Covered Raisin Cookies

Preheat your oven to 325 degrees.

Though I made these with coconut oil for Little Miss, they are designed to be made with butter, so feel free to use either one (in a 1:1 substitution). In a small saucepan, melt together the butter, cocoa powder, and a half cup of chocolate chips over low heat. It doesn’t take much to melt them, and you don’t want to scorch the chocolate.

Melt together butter cocoa powder and chocolate

In a bowl, add the sugars and eggs and mix until combined then beat for a minute to whip some air into them. Turn the mixer to low, and slowly pour in the chocolate mixture. Mix until thoroughly combined.

Add chocolate mixture to eggs and sugar

Add the baking powder and salt and mix again. Add the oats in two batches, stirring between additions. Add the flour and mix until just combined. You’ll still see a bit of white, but that’s ok. Stir in the remaining 3/4 cups chocolate chips and the raisins. Mix just until distributed.

Chocolate covered raisin cookie dough

Drop heaping tablespoons (or use your cookie scoop – that’s an affiliate link where I get a little money to buy more oats if you use it) onto a sil pat (affiliate link again but one of the best things you’ll ever buy) covered baking sheet.

Chocolate covered raisin cookies ready to bake

Place into the oven and bake 14-16 minutes, until the cookies have just set and are shiny, with tiny cracks starting to appear in the surface. You want these soft and chewy. Let your cookies cool on the baking sheet for ten minutes before moving to a cooling rack to cool the rest of the way.

Store in an airtight container on your counter for three to five days. If they last that long. Because chocolate covered raisin cookies? That’s almost breakfast, right?

Chocolate Covered Raisin Cookies

Chocolate Covered Raisin Cookies

Yield: 40 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 15 minutes
Total Time: 45 minutes

Ok so they aren't chocolate covered, but they taste amazingly decadent even though they have less sugar than most cookies. The cocoa powder adds an amazing difference to your grandmother's oatmeal raisin cookie. You'll never look at them the same again.


  • 8 T unsalted butter
  • 1 1/4 c chocolate chips (separated)
  • 1/4 c cocoa powder
  • 3 eggs
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 2 t vanilla extract
  • 1 t baking powder
  • 1/4 t salt
  • 2 c oatmeal
  • 1 c flour
  • 2 1/2 c raisins


  1. Preheat your oven to 325 degrees.
  2. In a heavy saucepan, add butter, cocoa powder, and 1/2 cup of the chocolate chips, reserving the rest for later. Melt them together over low heat, stirring occasionally. When mostly melted, remove from the heat.
  3. In a bowl, mix together the eggs and sugars. Beat for one minute once they're combined. Turn the mixer down and slowly pour in the chocolate mixture. Add vanilla and mix to combine.
  4. Add baking powder and salt and mix again. Add oats in two batches, stirring between additions.
  5. Add the flour and stir until just combined. Add the remaining 3/4 cups of chocolate chips and the raisins and stir gently to distribute.
  6. Use a cookie scoop or tablespoon to drop cookies onto sil pat covered (or greased) baking sheet.
  7. Bake 14-16 minutes until cookies are just set and cracks start to appear in the tops of the cookies.
  8. Let cool on the baking sheet for 10 minutes before removing to a cooling rack to complete the cooling process. Store in an airtight container on counter for 3-5 days.

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Nutrition Information:
Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 35mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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  1. Ashley says:

    Thank you for linking up to this week’s Tasty Tuesday linky party. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you’ll join us again next Tuesday!

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