Oatmeal raisin cookie lovers will love this Oatmeal Raisin Cookie Dip. Whip up this cookie dip quickly for a sweet and salty dessert that is infused with cinnamon and has walnuts, oatmeal and raisins in every bite.
I don’t know what it is with me and dessert dips lately. I’m normally all about baking and not so much about quick and easy, no-bake treats. Did you see that sweet and salty peanut butter dip of your dreams last week? If you didn’t, you need to go check it out.
Today I’m sharing with you another sweet little dip. Can you believe it doesn’t have peanut butter in it? No, it has something quite the opposite. It has raisins. I’ve already shared with you my secret love for raisins. If you share my love of this old-fashioned snack, you’ll love this Oatmeal Raisin Cookie Dough Dip. It’s based off our tried and true oatmeal cookies, but is made egg-free so that you can enjoy that cinnamon-infused flavor in an edible cookie dough dip.
Not only does this dip has cinnamon and raisins, but it has walnuts, too. Don’t forget the walnuts. They pair perfectly with the oats inside to add lots of texture to this dip. You can use whatever kind of oats you have on hand. I used steel cut oats to give it that nutty, crunchy texture as we did in our oatmeal raisin popcorn bars. You can also use old-fashioned oats or quick-cook oats. Whatever happens to be in your pantry? That’s what you should use.
I’m pretty sure you’re just going to want to eat this dessert dip by the spoonful. If you have enough willpower to keep yourself from spooning it in your mouth, you can serve it up with some pretzels. That irresistible sweet and salty combination strikes again.
Serve this to your friends at your next fall party or for an upcoming football game and watch it disappear.
Or whip up a batch and enjoy it all to yourself.
- 1 stick butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon vanilla
- ¼ cup milk
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup Bob's Red Mill steel cut oats (or any type of oat)
- ½ cup raisins
- ½ cup walnuts
- In a medium size bowl, cream together the butter and sugars. Add in the vanilla, milk, cinnamon and salt and mix well. Mix in the flour. Lastly, fold in the oats, raisins and walnuts.
- Serve immediately or refrigerate. If you refrigerate this dip, remove it from the refrigerator 15 minutes prior to serving so it can come to room temperature. Serve with pretzels.