Chocolate Raisin Porridge Food

CHOCOLATE-COVERED RAISINS

Steps:

• Gather the ingredients. Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside.
• Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30-second increment to prevent overheating.
• Once the chocolate is melted and smooth, add the raisins and stir until they're well coated with chocolate. The chocolate will leave a thin coating on the raisins.
• Scrape the chocolate-covered raisins onto the prepared baking sheet and try to separate them so there aren't any large clumps.
• Refrigerate the tray for about 15 minutes to set the chocolate. Break up any clumps into individual raisins.

OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

CHOCOLATE BANANA OATMEAL PORRIDGE

Steps:

• In a saucepan, combine water, oats and salt. Simmer 5 minutes uncovered, stirring occasionally. Remove from heat, cover, and let stand 3 minutes. Stir in brown sugar, banana and chocolate chips.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat baking sheets with cooking spray or line with parchment.
• In a large mixing bowl, combine all ingredients with a wooden spoon.
• Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
• Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.

CHOCOLATE-RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

CHOCOLATE-COVERED RAISIN COOKIES

Steps:

• In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

CHOCOLATE-RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• Combine brown sugar, margarine, and corn syrup in a bowl; beat at medium speed of a mixer until light and fluffy (approximately 4 minutes).
• Add vanilla and egg whites to bowl; beat until well blended.
• Add flour, baking powder, and salt; beat well.
• Stir in oats and chocolate-covered raisins.
• Drop by level tablespoons 2-inches apart onto baking sheets coated with cooking spray.
• Bake at 350°F for 12 minutes or until almost set.
• Cool on wire racks.

CHOCOLATE RAISIN PORRIDGE

Steps:

• Mix oats, milk, and raisin in a microwave-safe bowl.
• Microwave on high for 1 minute.
• Mix in chocolate chips.
• Enjoy!

OATMEAL RAISIN CHOCOLATE CHIP BARS

Steps:

• In a small bowl, combine flour, baking soda and spices; set aside.
• In a large bowl, mix butter and brown sugar.
• Beat in the eggs and vanilla.
• Gradually add flour mixture and oats alternately while mixing on low speed.
• Stir in the raisins and chocolate chips by hand.
• Spread mixture into a greased 13x9-inch baking pan.
• Bake at 350° for 25-30 minutes (until almost firm, but still slightly soft in center).
• When cool, cut into bars.

CHOCOLATE BANANA PORRIDGE (OATMEAL)

Steps:

• Combine 1st 4 ingredients, cook on high in the microwave for 1 1/2 mins stirring after 1 minute.

CHOCOLATE-COVERED RAISIN OATMEAL COOKIES

Steps:

• For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
• Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
• Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.