I have the biggest weak spot for chocolate covered raisins. Every time I bite into one it brings me back to my earliest childhood memory.
I remember the specific moment I was hooked for life. It was December of 1989. My mother was on Christmas holidays and she decided to take me to see my first movie. We drove to Britannia which had both an indoor theatre and a drive in.
When we entered the theatre I was mesmerized by the speckled carpet, the sparkling ceiling and the overwhelming smell of popcorn. As we stood in line my eyes focused on a glass display case at the front counter filled with colourful boxes of candy.
When we finally got to the front of the line my mother purchased our tickets and asked me if I wanted a treat. In my 3 years of life I rarely had candy so I knew this was a special occasion. As I peered through the glass my options were overwhelming. Without the ability to read my decision was determined solely by the colour of the box. I came to the conclusion that the purple box would contain the best treat and mother happily agreed.
With large purple box in hand we walked to our theatre and chose seats close to the front. My memories of the movie are vague but I remember sharing that box of raisinets and thinking my mother was the coolest person in the whole world.
My mother is coming to visit me this week so in preparation I made these oatmeal raisinet cookies to share with her. They are incredibly soft and chewy and the chocolate covered raisins add that taste of childhood every great cookie should have.
1 cup butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 Tsp. vanilla extract
1 ½ cups all purpose flour
1 Tsp. baking soda
½ Tsp. salt
3 cups old fashioned oats
1 ½ cups chocolate covered raisins
Preheat oven to 350
In a large bowl cream the butter and sugars.
Add the eggs and vanilla and mix until fully combined.
Stir in the baking soda, salt, and flour and mix until just combined being careful not to over mix.
Briefly mix in the oats.
Add the chocolate covered raisins and stir until just combined.
Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.
Bake for 10 – 12 minutes until the cookies are golden brown along the edges.
Makes about two dozen cookies