“Raisins in cookies are the reason I have trust issues,” is often something I hear from my family and friends. Not always a welcome addition to cookies, raisins have been tricking people into thinking they’re chocolate chips for decades. Some say raisins belong in one place, oatmeal raisin cookies, because then it’s clear not to expect chocolate chips.

Raisin hater or not, these cookies are my new favourite recipe. Achieving the perfect combination of chewy yet crispy when baking cookies can be tricky. Make sure to not over-cook these- they will look a little undercooked, but they will get too crunchy if you leave them in too long. The nuts and seeds check off the crunchy box, while the raisins and chocolate chips combined with oats and molasses keep them nice and chewy.

If you find you’re living on-the-fly this summer, you might also find that you don’t have a ton of time to always have a treat on hand. I find myself looking for ways to avoid turning the oven on, so this recipe works well since it freezes and thaws so well. You only have to turn the oven on once, and you’d never know the cookies had been frozen. It makes them a perfect candidate for a grab-and-go treat when you’re heading out the door for a family road trip, weekend picnic, or the kids next summer camp adventure.

Make the most of this recipe and switch out your favourite nuts and seeds, but trust me, leave the raisins! You won’t regret it. That being said, if you really do hate raisins, you try switching them for dried cranberries, dried cherries or dried blueberries.

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Nuts about Cookies
Prep Time
10 minutes
Cook Time
20-24 minutes
28 cookies


2 1/4 cup (560 ml) quick oats
2 cups (500 ml) flour
1 cup (250 ml) sunflower seeds, unsalted
3/4 cup (175 ml) pumpkin seeds, unsalted
1/2 cup (125 ml) shredded coconut, unsweetened
1/4 cup (60 ml) whole flax seed
1/2 cup (125 ml) sugar
2 tbsp (30 ml) cinnamon
1/4 tsp (1 ml) salt
1 1/4 cup (310 ml) dark chocolate chips
1 cup (250 ml) raisins
1/4 cup (60 ml) water
1/4 cup (60 ml) fancy molasses
1/2 cup (125 ml) melted butter
1 cup (250 ml) milk


  1. Preheat oven to 350 F (180 C).
  2. Line two baking sheets with parchment paper.
  3. In a large mixing bowl, combine dry ingredients, from oats to raisins.
  4. In a small mixing bowl or measuring cup, combine wet ingredients.
  5. Add wet ingredients to try ingredients and stir until just combined.
  6. Portion cookie dough using 1/4 cup (60 ml) measuring cup and place on baking tray. Gently flatten cookies.
  7. Bake for 20-24 minutes or until lightly browned.