What do you do when you can’t decide between raisins and chocolate chips in your oatmeal cookie? You stir in raisinets. To ensure the cookies are moist and chewy I added a lit bit of desiccated unsweetened coconut. You don’t really taste the coconut but the moisture from the coconut ensures the cookie is chewy. The cookies are crisp on the edges with a nice chewy bite. If you like walnuts in your cookies you can also stir in a bit of chopped walnuts for extra texture.

Oatmeal Raisinet Cookies

yield: about 3 dozen cookies

1 Cup unsalted butter, room temp

1 Cup granulated sugar

1/2 Cup Lt. brown sugar, packed + 1/2 Cup dark brown sugar, packed (I eyeballed this and used a 1 cup measuring cup to pack it as one).

2 large eggs

1 tsp. vanilla

1 1/2 Cup all purpose flour

1/2 Cup (scant) unsweetened desiccated coconut

1 tsp. baking soda

1 tsp. kosher salt

1/2 tsp. + 1/8 tsp. cinnamon

3 Cups old fashioned (rolled oats)

1 Cup raisinets (chocolate covered raisins)

1. Preheat the oven to 350° F. Cream the butter and sugars (I used the stand mixer) until fluffy. Add the eggs one at a time and mix until combined. Add the vanilla and combine. In a medium bowl with a fork, whisk the flour and the next 4 ingredients. Add the flour mixture all at once and stir to combine. Add the oats and mix well. add the raisinets and stir gently to combine.

2. Prepare a cookie sheet with parchment paper. Scoop the cookie dough with a scoop or spoon full; I used 1 1/2 Tablespoon size scoop. Flatten the top of each scoop of dough slightly with your fingertips. Allow 2 inches space between each cookie Bake for 15-16 minutes or until edges are set but centers are still very soft. Don’t overbake as the cookies will firm up once they cool. Allow cookies to cool completely on the warm tray over a wire rack until cool.