IT’S NATIONAL CHOCOLATE COVERED RAISIN DAY – MARCH 24th
Chocolate covered raisins are one of my favorite snacks. I especially love them in the movie theater! Although I usually eat this snack by themselves, they can also be used in recipes!
The makers of Sun-Maid® Milk Chocolate Raisins invite everyone to celebrate with this mouth-watering original snack for National Chocolate Covered Raisin Day on March 24th.
Few things are as simple and delicious as the natural wholesome goodness of a plump, sun- drenched Sun-Maid® California Raisin—America’s # 1 raisin—covered in the finest, creamiest, custom blended pure milk chocolate. This unbeatable combination can only be found in Sun-Maid® Milk Chocolate Raisins, the leading branded chocolate covered raisin in club stores and are a top item in movie theatres nationwide.
“Sun-Maid® Milk Chocolate Raisins are the perfect balance of goodness and delectability,” said Senior Brand Manager Lisa Eustic. “People enjoy them so much because they are delicious on their own, and can bring an ordinary recipe or snack idea to a whole new level. Visit our website www.chocolateraisins.com for more delicious recipes and for a chance to win big by entering our “Naturally Irresistible” recipe contest.”
If you’re a fan of chocolate covered raisins like I am, you will LOVE this cookie recipe using Sun-Maid® Milk Chocolate Raisins! Enjoy!
Sun-Maid® Oatmeal-Milk Chocolate Raisin Cookies – Makes about 4 dozen
Ingredients:
- 1 cup butter (2 sticks)
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 cups old fashioned oats
- 2 cups Sun-Maid® Milk Chocolate Raisins
Preparation: Heat oven to 375° F. With electric mixer, beat butter, brown sugar, granulated sugar, cinnamon, baking soda, baking powder and salt until fluffy. Beat in eggs one at a time, then beat in vanilla. Gradually add flour. Stir in oats and milk chocolate raisins. Drop by tablespoonfuls onto greased or parchment lined baking sheets. Bake 15-18 minutes, let cool and serve!
Disclosure: I did receive a sample product from the sponsor for the purpose of this honest review. This did not affect the outcome of this review. All opinions are 100% my own. For full disclosure click here.