Jean Ann Henry’s Chocolate Covered Raisin Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 15th 2018 edition. By: Blaise Doubman

Sue, make these cookies for Jean Ann Henry!
Blaise Doubman

Well, it is official. I am a publisher author, for the second time and I could not be more thankful or thrilled! There are so many people I would like to thank and I have a list of those who have helped me along the way in my newest cookbook, “Blaise the Baker Celebrates”! Your continuing dedication and support means everything to me. There are so many recipes I am excited to share with you that I could simply not wait to share one of my all time favorites! It is a recipe for oatmeal raisin cookies but with the volume turned up by adding in chocolate covered raisins to the hot water plumped regular raisins! Plus an extra dose of vanilla and cinnamon doesn’t hurt anything either! Ha! My friends Ashley York and Anna Coffelt Selvidge especially love these cookies so I just had to make that acknowledgement here.

Several days ago I was over at Glen Oaks Health Campus passing out my latest creations, “Chocolate Covered Raisin Cookies” when two of the nicest ladies approached me to let me know they really enjoyed reading my “Chew This!” columns. We talked awhile and I offered them a cookie, which they willingly accepted. A couple hours later, our paths crossed again and both ladies went out of their ways to let me know how delicious the cookies I gave them earlier were and how wonderful. I thanked them. Jean Ann Henry said she didn’t really cook anymore, although she loved just reading my column, and said that her friend Sue would make the cookies for her only if I would share the recipe! Well, here it is! Sue, make these cookies for Jean Ann Henry! Ha! Thank you both for brightening my day and being loyal readers.

Jean Ann Henry’s Chocolate Covered Raisin Cookies

These cookies are best made ahead! Store the dough, covered, in the refrigerator for at least 12 hours before baking. This dough can be kept chilled for up to 5 days or frozen for up to 3 months.

2 sticks unsalted butter, softened
¾ cup dark brown sugar, packed
½ cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups white all-purpose flour
3 cups quick cooking oatmeal
1 cup raisins, soaked in 2 cups hot water for 15 minutes, drained
1 cup chocolate covered raisins

In a large bowl combine the softened unsalted butter with the dark brown sugar and white granulated sugar until the mixture is light in color and fluffy in texture.

Beat in the large eggs, pure vanilla extract and ground cinnamon.

Add in the baking powder and salt and stir well.

Fold in the white all-purpose flour, followed by the quick cooking oatmeal.

Stir in the prepared raisins and chocolate covered raisins.

Cover the bowl with plastic wrap and place into the refrigerator for at least 12 hours.

When ready to bake, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper.

Scoop tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake for exactly 15 minutes in preheated oven.

Remove and allow to cool slightly before enjoying.

Ask and Answer: I have been getting questions about if I have a recipe for a “Sugar Cream Cake” or what I call it, a “Gooey Butter Cake” and yes, I do! I shared a chocolate version here a few weeks ago but here is my original version. Preheat oven to 350 degrees and spray a 9×13-inch baking pan with non-stick cooking spray containing flour. In a large bowl combine 1 stick melted butter with 1 large egg and 1 box of yellow cake mix. Spread evenly into prepared pan. In another bowl beat together 1 stick melted butter with 8 oz soft cream cheese, 2 large eggs, 2 teaspoons pure vanilla extract and 4 cups confectioners’ sugar. Pour this over the crust and place in preheated oven for 50 minutes. Remove, cool and dust with confectioners’ sugar.