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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies


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! 


  • I took note of the comments, boldly cut the sugar by half, and it was a success. Admittedly, I could have done with less sugar but I’m also one of these people who order most things unsweetened. I also stuck the rolled cookie dough balls in the freezer for a little while before baking and, I must say, I could have actually gone without—I prefer an even spread, as opposed to my gentle mounds. Overall, a lovely and easy recipe that I’d be keen to tweak to my personal preferences over time. Thanks Flourist!

    Ivy on

  • These turned out very well but, like other comments, there is too much sugar! They are too sweet for me, going to cut the sugar and see how it turns out:)

    Robin Engbers on

  • Hi Mardi, I think you could definitely reduce the sugar in these without impacting the structure. If you give it a try let us know how it goes!

    Janna (Flourist) on

  • Hi Brooke, yes we retested these and the flour is correct. The oats that you stir in at the end help to bulk up the dough and absorb some of the liquid. Thank you!

    Janna (Flourist) on

  • There is a lot of sugar in this recipe. Can you modify this without it affecting the integrity of the cookie?

    Mardi on

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