A Chewy Oatmeal Raisin Cookie You're Going to Love

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: honey

Honey is a natural sweetener with additional health benefits.

Melt 1 cup of unsalted butter and let it cool for at least 10 to 15 minutes.

Add 1 cup of firmly packed dark brown sugar and 1/2 cup of granulated sugar to the cooled butter and stir together.

Add 3/4 teaspoon of ground cinnamon to the butter and sugar mixture and stir.

Add 2 large eggs to the mixture and stir until combined.

Add 1 tablespoon of unsulphured molasses and 1 tablespoon of vanilla extract to the mixture and stir until combined.

In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of corn starch, 1 teaspoon of baking soda, and 3/4 teaspoon of salt, and whisk together.

Gradually add the dry ingredients to the butter mixture in two or three parts, ensuring the flour is completely absorbed.

Add 3 cups of old-fashioned oats and 1 1/2 cups of raisins to the mixture and stir until well combined.

Cover the bowl with plastic wrap and chill the dough in the fridge for a minimum of 30 minutes (up to 5 days).

Preheat the oven to 350 degrees Fahrenheit while the dough is chilling.

After chilling for about an hour, use a 1 1/2 tablespoon cookie scoop to drop rounded scoops of dough (about 2 tablespoons per cookie) onto a parchment paper lined baking sheet, spacing them at least 2 inches apart.

Bake the cookies in the preheated oven for about 11 minutes, until the edges are golden brown and the centers look slightly under baked.

Let the cookies cool completely on the baking sheet to finish baking in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens