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Recipes

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Recipes

Oatmeal Raisin Cookies

February 19, 2021


Oatmeal Raisin Cookies

This new version of the classic Oatmeal Raisin Cookie is another fantastic way to showcase the flavour and sweetness of whole grain flours. Use any of our whole grain flours such as Spelt, Red Fife, or Red Spring with great results. 

Oatmeal Raisin Cookies 
1 cup (227 g) butter, room temperature
2 1/2 cups (375 g) brown sugar
2 eggs 
1 tsp vanilla 
2 1/2 cups (300 g) Flourist Whole Grain Red Spring Flour
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt 
2 1/4 cup (240 g) rolled oats 
1 1/2 cup (205 g) raisins

Yields: 14 large cookies, 20 medium cookies.

Preheat oven to 350°F.

In a standing mixer with a paddle attachment or with an electric hand mixer, cream butter and brown sugar very well together until light and fluffy, we recommend even up to 15 minutes. Add vanilla and eggs one at a time, mixing until completely combined after each addition. 

Add all of the dry ingredients except the oats and the raisins and mix until incorporated. Add the oats and raisins last and mix until it is just combined. 

Roll into balls roughly 3.5 oz in weight or 1/4 cup for a large cookie or 2.5 oz for a medium sized cookie. Place on a parchment lined baking sheet and bake for approximately 12 minutes until the edges are set and the cookies have turned a dark golden colour.

These cookies can also be baked from frozen. Once the cookie dough has been rolled into balls, place them on a tray and freeze. When ready to bake, preheat the oven to 350°F and transfer the frozen cookies onto a parchment lined tray and bake for 15 minutes or until the edges are set.

This recipe makes a darker cookie that really showcases the whole grain flavour. They are addictive! 

17 comments


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    umizsohotefal on

  • I just made these and I love how the shape turned out. Usually my cookies end up flattening. I did toss them in the freezer while the oven was preheating and I did cut the sugar in half but regretted that decision. I’ll try this recipe again with the full sugar. I also beat on high for 10 minutes. Love this recipe, super tasty cookie.

    Shereen Qumsieh on

  • I halved the sugar to 1 1/4 cups, changed the raisins to 1 cup and added 1/2 cup of walnuts. Cooked perfectly. Delicious! So glad I ordered this flour.

    Karen Jeans on

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