Thursday, October 18, 2012

Improv Cooking Challenge-Raisinet Crunch Cookies

 This is the third Thursday and time for another Improv Cooking Challenge.  Thursdays is also the day for 12 Weeks of Christmas Treats so I am posting twice today.  Apparently this is a week of sweets for me.

The two ingredients chosen by Kristen from Frugal Antics of a Harried Homemaker, the host of Improv Cooking Challenge, were oats and raisins.

I am not a fan of raisins, so I almost didn’t participate this month.  I like them in carrot and raisin salad and to eat out of hand, but have never cared for raisins in baked goods.  I do, however, like chocolate-covered raisins.  Weird, I know.

Since I am the Cookie Monster’s grandmother, I begin to think about using Raisinets (chocolate-covered raisins) in a cookie.  I found a cookie recipe that appealed to me in “The Cookie Jar” cookbook from Leisure Arts.  The recipe had many ingredients that I like in a cookie:  brown sugar, corn flakes, oats and coconut.  I substituted Raisinets for the raisins and was in business.

This is a cookie that is crunchy on the outside and soft on the inside.  The chocolate around the raisins added much to this cookie.  These make a great after-school snack.


Raisinet Crunch Cookies
from “The Cookie Jar’
3/4 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
3/4 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
2 c. crushed corn flake cereal
1 c. quick-cooking oats
1 c. sweetened, flaked coconut
1/2 c. Raisinets (this is the amount in a movie-size box I buy at Dollar Tree)

In a large bowl, cream butter or margarine and sugars until light and fluffy.  Add egg and vanilla and beat until smooth.  In a small bowl, combine flour, baking soda and baking powder.  Add dry ingredients to creamed mixture and stir until a soft dough forms.  Stir in corn flakes, oats, coconut and Raisinets until well blended.  Dough will now be fairly stiff.  Drop by tablespoonsful about two inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned.  Transfer to rack to cool.  Store in an air tight container.  Makes about 5 doz.


Check out the links below to find other great recipes using raisins and oats.  The ingredients for November's Improv Cooking Challenge will be sweet potatoes and honey.  If you would like to join in the fun, all the information including upcoming ingredient combinations can be found on Kristens Improv Page.

10 comments:

  1. Great idea to use Raisinets! It's the best of both worlds!

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  2. mmmmmmmmmm coconut, too! I'd have a hard time keeping my hands off those Raisinets -- especially if I had a nice tall glass of cold milk...
    Your cookies look beautiful, Loy!

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  3. I'm not a raisin fan either, so using raisinets is genius to me. They look delicious!

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  4. I`m getting a kick out of how few people like raisins! The Raisinets are a nice touch! Gorgeous pictures too!

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  5. I like the Raisinets in these cookies. Great idea!

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  6. I'm absolutely loving this recipe! I just made bar cookies with similar ingredients and can't wait to hit up the oven with this Raisinet-filled variation. Nice thinking--consider this bookmarked!

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  7. Good use of the raisinets, will have to give these yummy looking cookies a try.

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  8. I'm the same way - not a huge raisin fan (like the golden ones better) but what a great idea to use Raisinets! These cookies looks so good.

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  9. Raisinets were brilliant! Who can resist all of that chocolate?! Your cookies would be a huge hit with my kids.

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  10. Mmmmmm...raisinets a a whole lot tastier than raisins! Great idea, Joy!

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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