Fresh Milled Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies made with fresh milled whole wheat flour, hearty oats, and warm cinnamon spice. Perfect for lunch boxes, snacks, or whenever you're craving a comforting classic!
Equipment
Ingredients
- 1 cup + 1 tablespoon (128g) flour (soft wheat fresh milled, all-purpose, or half all-purpose and white whole wheat), I used 50/50 soft white & spelt fresh milled flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar or sucanat
- 1 cup (2 sticks) butter, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 3 cups old-fashioned oats
- 1 cup raisins
Instructions
- In medium bowl, whisk flour, baking soda, cinnamon, baking powder and salt. Set aside.
- In large bowl, beat granulated sugar, brown sugar and butter until light and fluffy. Add eggs and vanilla extract and mix until well combined.
- Add flour mixture and mix just until flour is moistened.
- Stir in oats and raisins, mixing just until well combined.
- If time allows, refrigerate dough for 20-30 minutes (or up to 2 days) before baking. When ready to bake, preheat oven to 350°F.
- Scoop onto parchment-lined baking trays using large cookie scoop.
- Bake for 11-12 minutes or until light brown. Allow to cool for 5-10 minutes and then remove to cooling racks.
Notes
Can I use all-purpose flour instead of fresh milled flour?
Yes! These cookies work perfectly well with store-bought flour. Use all-purpose flour in the same amount, or try half all-purpose and half white whole wheat.
Why did my cookies spread too much (or not enough)?
Spreading can depend on how soft your butter is, how long the dough rests, and the type of flour or sweetener you use. Try chilling the dough longer, adding a tablespoon or two of extra flour, or baking a test cookie first to make adjustments. (See the full "Test Cookie" section in the post for more tips!)
Can I freeze the dough or baked cookies?
Yes! You can freeze the dough in pre-scooped portions for easy baking later. Just add a minute or two to the bake time if baking from frozen. Baked cookies also freeze well, just let them cool completely first, then store in an airtight container.
Tried this recipe?Let us know how it was!