Remember when you were a kid and your mom would drop you off at the cinema for a matinee and *suggest* you buy a healthy bit of snack, usually suggesting Raisinetes or something, and you said “sure thing Mom” but then ended up buying the three gallon vat of artificially buttered popcorn anyway, because frankly Raisinetes were kind of a dorky snack and you didn’t want to look like a dork in Middle School? That is the inspiration for these cookies. Turns out, Raisinetes make a pretty yummy addition to your standard Oatmeal Raisin Cookies. So there you go. Enjoy.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
3 cups traditional oats
2 cups Raisinetes
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
In a work bowl, whisk together the flour, baking powder and baking soda and salt. In the work bowl of your stand mixer, cream together butter, both sugars, eggs and vanilla extract. Mix in the flour mixture into the butter mixture until no flour is visible. Now add the oats and raisinetes and stir to incorporate. Measure by 2-inch size with a cookie disher and drop 2-inches apart onto the prepared baking sheets.
Bake 11-13 minutes, until golden, but still moist beneath cracks on top. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.