chocolate chocolate chip oatmeal raisin cookies

I was going to be clever and call them Chocolate-Covered Raisin Cookies since they remind me of chocolate covered raisins, but my husband said it was deceiving as they are not really chocolate-covered cookies. So I stuck with the no-nonsense-straight-forward-this-is-what-they -are title. I developed this recipe just recently when I couldn't decide what kind of cookies to make for Brian to take to some friends. I made three batches in four days. The third batch was the winner. Fortunately, Brian is able to dispose of excess cookies at school. In fact, it improves his popularity quite a bit when he walks the hall with an open bag of homemade cookies.

1 cup butter
1 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla
3 Tbsp. milk
1/2 tsp. salt
1 tsp. (scant) baking soda
2/3 cup cocoa
2 cups flour
3 cups oats
1 cup (generous) chocolate chips
1 1/2 cups raisins

Cream butter and sugar. Add eggs, beat well. Mix in the rest of the ingredients. Drop by large tablespoon (I use the smallest cookie scoop by Pampered Chef. You could make them bigger just adjust the cooking time if necessary.) Bake at 350 for 10 minutes.

Sugar Cookies

2 sticks butter, softened
1 C sugar, processed in food processor for 30 seconds.
1 egg yolk and one egg
2 tsp vanilla
1/2 tsp salt
2 1/2 C flour

Cream butter and sugar. Add egg yolk, then egg, beating thoroughly between. Add vanilla and salt, blend well. Add flour and mix until incorporated. Refrigerate in two halve for at least 1 hour. Roll out, 1/4 batch at a time. Only roll twice, or the cookies will be tough. Bake at 375 for 9 minutes. Cool on pan 2 minutes, the transfer to rack.