New Year Celebration Cocoa Burst (Print Version)

A festive blend of cocoa, oats, and raisins delivering a chocolatey, comforting treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 3/4 cup packed brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Mix-Ins

11 - 2 cups old-fashioned rolled oats
12 - 1 cup raisins
13 - 1/2 cup dark chocolate chips (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, salt, and cinnamon in a medium bowl.
03 - Using an electric mixer or whisk, cream softened butter with brown and granulated sugars until light and fluffy.
04 - Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
05 - Gradually blend the dry mixture into the wet ingredients until just combined.
06 - Gently fold in oats, raisins, and chocolate chips if using.
07 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Soft centers that stay chewy for days, with edges that have just enough structure to hold the raisins and chocolate in place.
  • The cocoa adds richness without making them heavy, so you don't feel guilty reaching for a third one.
  • They come together in under 30 minutes from start to finish, leaving room for actual New Year's preparations.
02 -
  • The cookies will seem slightly underbaked when you pull them out, and that's exactly right—they finish cooking on the residual heat of the pan and will set up perfectly as they cool.
  • Room temperature ingredients make an enormous difference here; even 10 minutes of softening your butter and eggs on the counter will change how the dough creams and how tender the final cookie becomes.
  • These keep for a full week in an airtight container, and they somehow taste even better on day three when flavors have settled together.
03 -
  • If you want extra chocolate depth, replace 2 tablespoons of all-purpose flour with additional cocoa powder and add an extra tablespoon of sugar to keep them from drying out.
  • Chill the dough for 15 minutes before baking if your kitchen is warm; it prevents excessive spreading and gives you cookies with more texture contrast.

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