Chewy Cocoa Cookies
Submitted by longo31
Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.
YIELD
3 dozenPREP
15 minCOOK
10 minREADY
30 minThese are the cookies you bake when you want chocolate and oats in the same bite without any fuss.
Rolled oats and cocoa powder team up for a chewy, earthy base, while plump raisins burst with sweetness throughout. Egg whites keep things lighter than the usual butter-and-egg-heavy cookie dough.
Drop them by the spoonful, bake for barely 10 minutes, and you have got three dozen soft, cocoa-kissed cookies cooling on the counter.
Kitchen Tips
- Pull them from the oven when they look just barely set. They will firm up on the sheet and stay chewy for days.
- Swap the raisins for dried cranberries or chopped dark chocolate if you want a different spin.
- Store in an airtight container at room temperature. They actually get chewier on day two.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly spray cookie sheet with no-stick cooking spray.
Beat margarine, sugars and egg whites until fluffy.
Add milk and vanilla, mix well.
Stir in combined oats, flour, raisins, cocoa and baking powder.
Drop rounded tablespoonfuls onto prepared cookie sheet.
Bake 10 to 12 minutes or until just set.
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