Oatmeal Chocolate Chunk Raisin Cookies

Prep time
30
Total Time
34
Rating
5
1 ratings
Servings
24-26

These are oatmeal cookies, but not your everyday oatmeal cookies. Tender but crammed with chunky chocolate, they’re even worthy of a celebration. The recipe comes from Beverley Thurber, matriarch of an Organic Valley farm family in Vermont. Beverley bakes them for sale at the farm store, where they are “a farm stand favorite.” She scoops out jumbo-size cookies-- twelve to a batch--making each one what she calls “a real handful.”

We’ve reduced the cookies to home size (but they’re so good, you’ll find yourself eating two anyway). We’ve also tried them with dried cranberries—serve these in mid-winter for special holiday flavor. 

Ingredients

  • 1 12 sticks Organic Valley Butter, softened (3/4 cup)
  • 1 cup brown sugar
  • 12 cup sugar
  • 1 Organic Valley Large Brown Egg
  • 14 cup water
  • 1 teaspoon vanilla extract
  • 1 34 cups flour
  • 12 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups rolled oats
  • 1 14 cups semi-sweet chocolate chunks (about 6 ounces)
  • 12 cup raisins

Directions

1. Heat oven to 350 degrees. Line two large baking sheets with parchment paper.

2. Place butter, brown sugar and white sugar in a large bowl. Use a wooden spoon or electric beaters to cream the mixture.

3. Add egg, water and vanilla. Beat until creamy.

4. Place flour, baking soda and salt in another bowl. Whisk until well combined.

5. Add flour mixture to creamed mixture and stir to combine.

6. Stir in oats, chocolate and raisins.

7. Use a 2-inch-wide scoop to scoop the cookies onto the baking sheets, placing them two inches apart.

8. Bake 15-18 minutes. Cool cookies on the pans.

My Cookbook

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Comments

Meghann from Florida on July 19th, 2011
My fiancee is diabetic, and I need to make these cookies more 'diabetic friendly'. Any ideas?
Kat from on March 16th, 2011
Eloisa, I'm sorry to say I don't know the regimen for people with liver disease but perhaps some of what my family has learned working with a person with type 2 diabetes can help. 1) We consume ONLY certified organic ingredients. 2)Rapunzel's organic RAW sugar, organic RAW honey, organic RAW Agave, and Wholesome Sweeteners organic Zero Sugar are used as sweeteners, often 2 or 3 combined in varying degrees, and usually less than a recipe indicates, especially with the liquid sweeteners. 3)We've accustomed ourselves to substantially less salt intake over the years--at least 1/2 of what recipes indicate and sometimes 0 salt substance. For a salt seasoning with substantially less actual salt, we like A. Vogel's Herbamare Original Organic Herb Seasoning Salt and use that as well in recipes. 4) Our staple flour is organic whole wheat, sometimes substituting part organic artisan flour in pastries and other baked goods. Hope this helps.
linda from Missouri on March 1st, 2011
Eloisa -
Try using organic flower,oats,raisins and yes chocolate. I would change the sugars listed for organic cane sugar. That should help. You may want to drop the chocolate and use organic dates instead. Either way it should be good.
Eloisa from Colorado on February 7th, 2011
Can we make the recipe more natural organic? Like the flour, sugars, salt,rolled oats. I have liver desease and I need more natural foods.

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