About Oatmeal Raisin Cookies
Who doesn’t like an old fashioned cookie recipe with a twist? This recipe is just that! Oatmeal raisin cookies are about as classic as they come, but true to my healthy nature, I’ve made them on the more nutritious side. Using whole wheat flour instead of all-purpose means these cookies are made with only whole grains, which means they have a decent amount of fiber and nutrients. I also opted to use unrefined cane sugar to cut down on processing chemicals, and old-fashioned rolled oats are already a healthy choice. Add some dried fruit to the mix in the form of raisins and you have a pretty darn virtuous cookie! While the method of making these tasty cookies is different from what you’re used to, it’s very easy. Instead of creaming, butter is cut into the flour which leads to a crispy texture around the edges. Chewy oats and raisins round them out, making these oatmeal cookies the perfect mix of salty & sweet, chewy & crispy, decadent & healthy. Whether you serve these addictively delicious oatmeal raisin cookies with milk, tea, or coffee, one thing is certain: they’ll be gone before you know it!
How To Make Oatmeal Cookies
Prep and Make Cookie Dough
- Take ⅓ cup sugar (60 grams) in a mixer or grinder jar.
- Powder finely. Keep aside. If you prefer, you can use ⅓ cup + 2 tablespoons of store-bought powdered sugar or confectioner’s sugar or castor sugar.
- Grease a pan or tray with some softened butter and keep aside. Also preheat oven at 180° C (356° F) for 15 minutes. If using an OTG or a regular oven, then use both the top and bottom heating elements on. For convection ovens you can preheat at 180 degrees Celsius 180° C (356° F) for 15 minutes.
- Take ½ cup whole wheat flour or atta (60 to 70 grams) in a mixing bowl. Also add ⅓ cup chilled unsalted butter (50 grams).
- With a knife or pastry cutter, cut the butter into flour to make a breadcrumb-like texture in the flour. Alternatively, a stand mixer also can be used. If the butter starts melting, then keep the mixture in the fridge for 20 to 30 minutes. You can also use your fingertips to mix the cold butter in the flour till the mixture resembles a breadcrumb-like texture.
- Next add the powdered sugar or confectioner’s sugar or castor sugar.
- Then add ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla extract. You can also add ⅛ teaspoon vanilla essence instead of vanilla extract.
- Mix very well with a spoon.
- Next add ½ cup rolled oats (60 grams) and 2 tablespoons golden raisins.
- Mix again well with a spoon.
- Now add 2 to 4 tablespoons of chilled (cold) milk in parts, as needed. The amount of milk to be added will depend on the type and quality of whole wheat flour. Only add enough to help the mixture gather into a uniform dough.
- Mix and bring the mixture together so that it binds into a dough. Do not knead.
- Just add enough milk in parts to mix and bind the mixture very well. The cookie dough will be sticky.
- Now scoop out the dough with a tablespoon or any spoon.
- Place the scooped dough on the greased tray. Keep a space of about 1.5 to 2 inches between the cookies.
- Repeat with all of the cookie dough. While working on the cookies, do note that the dough is sticky.
- Now gently press the top of each oatmeal cookie with a spatula or the bottom of a glass to even it and make it smooth.
Bake
- Place the cookie tray in the preheated oven in the center rack of an OTG. Bake oat cookies at 180° C (356° F) for 12 to 14 minutes or till the cookies become light golden. Do not over-bake them or you’ll risk ending up with hard, crunchy cookies that resemble granola bars. To see if your cookies are ready, press the top of a cookie with a fork or spoon. It should not create any impression on it. Since oven temperatures vary do keep a check. The timing can be less or more depending on the oven model, size and heating type.
- Remove the tray from the oven and allow the cookies to cool on the pan for 2 to 3 minutes.
- After a few minutes, use a spatula to place the oatmeal cookies on a wired rack till they are cooled completely to room temperature.
- Below is a photo of the bottom of the cookie. It should have a golden texture like this.
- Once cooled, then store oatmeal cookies in an airtight jar. Serve oatmeal raisin cookie with milk or tea or coffee.
Oatmeal Cookies Substitutes & Variations
While I love these oatmeal raisin cookies just the way they are, there are plenty of opportunities to customize them to your liking:
Use Quick Oats: I love the chew that old-fashioned rolled oats give these cookies. That said, you could use quick cooking oats or instant oats, but then you’ll need to add less milk for the dough.Make Them Softer: For a lighter texture in the cookies, use all-purpose flour. Adding a pinch of baking powder will also make them lighter.Make Them Vegan: Use vegan butter and almond milk or lite coconut milk. Switch Out Your Mix-Ins: Instead of (or in addition to) raisins, you could use any dried fruit or berries (e.g. cranberries, blueberries, blackberries, or currants), chopped dried dates, chocolate chips, or nuts like cashews, pecans, almonds, pine nuts, or pistachios. Swap Out Your Sugar: White granulated sugar can be powdered and used in the recipe. You can also use ⅓ cup + 2 tablespoons castor sugar or confectioner’s sugar or, ⅓ cup brown sugar or ⅓ cup maple syrup. For brown sugar, there is no need to powder it.
Expert Tips
Despite being a simple oatmeal cookie recipe, I do have a few words of wisdom for you. Here are some notes to keep in mind:
Baking: Bake till the cookies are just beginning to turn light golden. Do not bake for a longer time as the cookies will harden.Use the right raisins. Do not use raisins with seeds in them. Either golden raisins (sultanas) or regular raisins can be used.Freezing: If you like the idea of always having a cookie warm from the oven within reach, freeze the dough into balls on a parchment-lined sheet. Once frozen through, you can add them to a container or zip-top bag to be frozen for up to 1 month.Whenever you get a craving for a cookie, pop out however many you need and bake from frozen. You’ll just need to add 1 to 3 minutes of more bake time for them to come out perfectly.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Overnight Oats Oats Smoothie | Oatmeal Smoothie Oats Porridge Recipe | Oatmeal Porridge Oats Dosa (Crispy Oats Crepes) This Oatmeal Cookies recipe from the archives, originally published in November 2017 has been updated and republished on February 2023.
title: “Oatmeal Cookies Oatmeal Raisin Cookies” ShowToc: true date: “2024-10-17” author: “Caryn Washington”
About Oatmeal Raisin Cookies
Who doesn’t like an old fashioned cookie recipe with a twist? This recipe is just that! Oatmeal raisin cookies are about as classic as they come, but true to my healthy nature, I’ve made them on the more nutritious side. Using whole wheat flour instead of all-purpose means these cookies are made with only whole grains, which means they have a decent amount of fiber and nutrients. I also opted to use unrefined cane sugar to cut down on processing chemicals, and old-fashioned rolled oats are already a healthy choice. Add some dried fruit to the mix in the form of raisins and you have a pretty darn virtuous cookie! While the method of making these tasty cookies is different from what you’re used to, it’s very easy. Instead of creaming, butter is cut into the flour which leads to a crispy texture around the edges. Chewy oats and raisins round them out, making these oatmeal cookies the perfect mix of salty & sweet, chewy & crispy, decadent & healthy. Whether you serve these addictively delicious oatmeal raisin cookies with milk, tea, or coffee, one thing is certain: they’ll be gone before you know it!
How To Make Oatmeal Cookies
Prep and Make Cookie Dough
- Take ⅓ cup sugar (60 grams) in a mixer or grinder jar.
- Powder finely. Keep aside. If you prefer, you can use ⅓ cup + 2 tablespoons of store-bought powdered sugar or confectioner’s sugar or castor sugar.
- Grease a pan or tray with some softened butter and keep aside. Also preheat oven at 180° C (356° F) for 15 minutes. If using an OTG or a regular oven, then use both the top and bottom heating elements on. For convection ovens you can preheat at 180 degrees Celsius 180° C (356° F) for 15 minutes.
- Take ½ cup whole wheat flour or atta (60 to 70 grams) in a mixing bowl. Also add ⅓ cup chilled unsalted butter (50 grams).
- With a knife or pastry cutter, cut the butter into flour to make a breadcrumb-like texture in the flour. Alternatively, a stand mixer also can be used. If the butter starts melting, then keep the mixture in the fridge for 20 to 30 minutes. You can also use your fingertips to mix the cold butter in the flour till the mixture resembles a breadcrumb-like texture.
- Next add the powdered sugar or confectioner’s sugar or castor sugar.
- Then add ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla extract. You can also add ⅛ teaspoon vanilla essence instead of vanilla extract.
- Mix very well with a spoon.
- Next add ½ cup rolled oats (60 grams) and 2 tablespoons golden raisins.
- Mix again well with a spoon.
- Now add 2 to 4 tablespoons of chilled (cold) milk in parts, as needed. The amount of milk to be added will depend on the type and quality of whole wheat flour. Only add enough to help the mixture gather into a uniform dough.
- Mix and bring the mixture together so that it binds into a dough. Do not knead.
- Just add enough milk in parts to mix and bind the mixture very well. The cookie dough will be sticky.
- Now scoop out the dough with a tablespoon or any spoon.
- Place the scooped dough on the greased tray. Keep a space of about 1.5 to 2 inches between the cookies.
- Repeat with all of the cookie dough. While working on the cookies, do note that the dough is sticky.
- Now gently press the top of each oatmeal cookie with a spatula or the bottom of a glass to even it and make it smooth.
Bake
- Place the cookie tray in the preheated oven in the center rack of an OTG. Bake oat cookies at 180° C (356° F) for 12 to 14 minutes or till the cookies become light golden. Do not over-bake them or you’ll risk ending up with hard, crunchy cookies that resemble granola bars. To see if your cookies are ready, press the top of a cookie with a fork or spoon. It should not create any impression on it. Since oven temperatures vary do keep a check. The timing can be less or more depending on the oven model, size and heating type.
- Remove the tray from the oven and allow the cookies to cool on the pan for 2 to 3 minutes.
- After a few minutes, use a spatula to place the oatmeal cookies on a wired rack till they are cooled completely to room temperature.
- Below is a photo of the bottom of the cookie. It should have a golden texture like this.
- Once cooled, then store oatmeal cookies in an airtight jar. Serve oatmeal raisin cookie with milk or tea or coffee.
Oatmeal Cookies Substitutes & Variations
While I love these oatmeal raisin cookies just the way they are, there are plenty of opportunities to customize them to your liking:
Use Quick Oats: I love the chew that old-fashioned rolled oats give these cookies. That said, you could use quick cooking oats or instant oats, but then you’ll need to add less milk for the dough.Make Them Softer: For a lighter texture in the cookies, use all-purpose flour. Adding a pinch of baking powder will also make them lighter.Make Them Vegan: Use vegan butter and almond milk or lite coconut milk. Switch Out Your Mix-Ins: Instead of (or in addition to) raisins, you could use any dried fruit or berries (e.g. cranberries, blueberries, blackberries, or currants), chopped dried dates, chocolate chips, or nuts like cashews, pecans, almonds, pine nuts, or pistachios. Swap Out Your Sugar: White granulated sugar can be powdered and used in the recipe. You can also use ⅓ cup + 2 tablespoons castor sugar or confectioner’s sugar or, ⅓ cup brown sugar or ⅓ cup maple syrup. For brown sugar, there is no need to powder it.
Expert Tips
Despite being a simple oatmeal cookie recipe, I do have a few words of wisdom for you. Here are some notes to keep in mind:
Baking: Bake till the cookies are just beginning to turn light golden. Do not bake for a longer time as the cookies will harden.Use the right raisins. Do not use raisins with seeds in them. Either golden raisins (sultanas) or regular raisins can be used.Freezing: If you like the idea of always having a cookie warm from the oven within reach, freeze the dough into balls on a parchment-lined sheet. Once frozen through, you can add them to a container or zip-top bag to be frozen for up to 1 month.Whenever you get a craving for a cookie, pop out however many you need and bake from frozen. You’ll just need to add 1 to 3 minutes of more bake time for them to come out perfectly.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Overnight Oats Oats Smoothie | Oatmeal Smoothie Oats Porridge Recipe | Oatmeal Porridge Oats Dosa (Crispy Oats Crepes) This Oatmeal Cookies recipe from the archives, originally published in November 2017 has been updated and republished on February 2023.
