Chocolate Oatmeal Raisin Cookies
Makes 36 average cookies, or 72 small heart-shaped cookies using a 24-cavity silicone heart mold. These cookies are SO addictive, you may want to double the batch.
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1 tablespoon espresso powder
  • ¼ cup Special Dark unsweetened cocoa powder
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups quick-cook oats
  • 11 oz (about 1¾ cup) chocolate covered raisins
  1. Heat oven to 350 F
  2. If you are making drop cookies, line 2 baking sheets with parchment paper.
  3. In a large bowl, beat together the butter and brown sugar until light and creamy - at least 2 minutes.
  4. Add the eggs and beat 2 minutes. Scrape the bowl often. It will lighten in color and look just a little curdled; that's fine!
  5. Add the vanilla, espresso powder, cocoa, flour, salt, and baking soda. On low speed (cover the bowl if possible, or stir by hand first to avoid a mess) mix together until well blended.
  6. Stir in the oatmeal and chocolate covered raisins.
  7. Drop by rounded tablespoons onto parchment. The cookies won't spread much, so an inch and a half between each is fine. If you are using a silicone heart mold, fill each cavity ¾ full. (No need to grease the mold.)
  8. Bake for 12 minutes. Move baking sheet or silicone mold to a cooling rack and allow the cookies to cool. Cookies may be moved to the rack when barely warm. If you are making hearts, let them cool completely in the pan before turning them out.
Recipe by The Rowdy Baker at