Chewy Oatmeal Raisin Cookies Fresh Milled Flour : The Best Recipe
This Oatmeal Raisin Cookies Recipe with fresh milled flour, is an absolute delight! It delivers the perfect balance of chewiness and scrumptiousness! Also, I think you will find that this is such a wonderfully easy recipe. So, indulge in the wholesome delight of these irresistibly chewy oatmeal raisin cookies made with the finest, freshly milled flour. These delightful treats are a perfect blend of rolled oats, plump raisins, and the comforting aroma of cinnamon and freshly ground grains. Biting into one of these cookies takes you on a journey of rich flavors and satisfying textures, making them a true delight for cookie lovers and baking enthusiasts alike. Whether you’re seeking a delightful snack or a warm homemade treat, this oatmeal raisin cookie recipe will leave you craving more with every delicious bite.
I made these, and serve them up to even my pickiest eaters, and they can’t resist! I have family members that swear to me that they don’t like raisins, but every time these cookies are made, somehow they disappear, and I can tell you they are NOT all from me! lol
Do I Really Have To Cream My Butter And Sugar?
Yes! Don’t underestimate the power of creaming your butter and sugar when it comes to making any cookies, but especially oatmeal raisin cookies! This crucial step makes a huge improvement to the texture of your cookies, resulting in a lighter and more delightful bite. So, whatever you do, don’t skip this important step in the recipe. So, just a couple of extra minutes spent creaming the butter and sugar will yield remarkable results that are definitely worth it.
Ingredients To Make Fresh Milled Flour Oatmeal Raisin Cookies
- 3/4 cup sugar 150g
- 1/2 cup brown sugar 110g
- 1 cup softened butter 230g
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1&1/2 tsp vanilla extract. If you want to learn to make your own, HERE is a video!
- 2 eggs
- 3 cups rolled oats (old fashioned or quick cooking oats will work)
- 1&1/2 cups fresh milled flour 180g (I milled 90g of hard red, and 90g of soft white berries.)
- 1 cup raisins
Instructions To Making Oatmeal Raisin Cookies Made With Fresh Milled Flour
Make sure to pull out the butter the night before, or a couple hours before you make these cookies, so the butter is nice and soft!
- Firstly, Mill The Flour
- To the flour add the baking soda, salt, and cinnamon. Mix to incorporate.
- Then, to a separate mixing bowl (I used a stand mixer) add the softened butter and both sugars. Cream the butter and sugar together until it is lighter in color, and fluffy looking. (Also, make sure to scrape the sides as needed.) This step should take a few minutes.
- After the butter and sugar are creamed, add the vanilla and eggs. Mix to combine.
- Next, slowly mix in the flour and oats until combined. Scraping down the sides as needed.
- Lastly, stir in the raisins.
- Line your baking sheet with parchment paper.
- Preheat your oven to 350*F (So, I like to do this after my dough is mixed to give the freshly milled flour a chance to start absorbing some of the liquid.)
- Then, scoop cookie balls (about 2 TBSP amount) about 2 inches apart from each other to allow room for the cookies to spread.
- Bake for 9-11 minutes, until cookie edges just start to turn a little brown.
- Let the cookies cool on the cookie sheet for about 2-3 minutes, then remove to a cooling rack. *Note – These cookies are a bit sticky, so if you are trying to stack them at all, I would recommend parchment paper or wax paper between layers after they cool.
How To Store These Fresh Milled Flour Oatmeal Raisin Cookies
These cookies store wonderfully on the counter for 1 to 2 days. After that, I would recommend to freeze them. Then, when you want to eat them, just let them thaw, and they are just like you made them the same day! If you want to just make the cookie dough, and scoop the dough balls to save for another day in the future, just flash freeze on the baking sheet. Then, after they are frozen (this takes about 1-2 hours) place the in a freezer safe container. They will last for 4-6 months, just bake for a couple minutes longer from frozen.
These Are A Sticky Chewy Cookie
Just something to take note, these are a chewy cookie that will stick to the other cookies if you try to stack them. So, to solve this problem, I just put a layer or parchment paper or wax paper between the layers of baked cookies to stack.
In Conclusion
In conclusion, incorporating freshly milled flour into this oatmeal raisin cookie recipe has left the nutrients intact. The combination of chewy oats, plump raisins, and the comforting aroma of the freshly ground grains creates a symphony of flavors that is truly irresistible. Also, by taking the time to cream the butter and sugar, we unlock the secret to achieving a lighter and more delightful texture. So, next time you embark on a baking adventure, remember to embrace these techniques. The rewards of a homemade batch of oatmeal raisin cookies, made with love and attention to detail, are simply unmatched. So, go ahead and treat yourself to these delectable cookies, and savor each bite as you experience the magic that fresh milled flour brings to this delicious recipe. Also, let me know in the comments how you like them!
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Chewy Oatmeal Raisin Cookies made with Fresh Milled Flour
Ingredients
- 3/4 cup sugar 150g
- 1/2 cup brown sugar 110g
- 1 cup softened butter 230g
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1&1/2 tsp vanilla
- 2 eggs
- 3 cups rolled oats old fashioned or quick cooking oats will work
- 1&1/2 cups fresh milled flour 180g I milled 90g of hard red, and 90g of soft white berries.
- 1 cup raisins
Instructions
Make sure to pull out the butter the night before, or a couple hours before you make these cookies, so the butter is nice and soft!
- Firstly, Mill The Flour
- To the flour add the baking soda, salt, and cinnamon. Mix to incorporate.
- Then, to a separate mixing bowl (I used a stand mixer) add the softened butter and both sugars. Cream the butter and sugar together until it is lighter in color, and fluffy looking. (Also, make sure to scrape the sides as needed.) This step should take a few minutes.
- After the butter and sugar are creamed, add the vanilla and eggs. Mix to combine.
- Next, slowly mix in the flour and oats until combined. Scraping down the sides as needed.
- Lastly, stir in the raisins.
- Line your baking sheet with parchment paper.
- Preheat your oven to 350*F (I like to do this after my dough is mixed to give the freshly milled flour a chance to start absorbing some of the liquid.)
- Scoop cookie balls (about 2 TBSP amount) about 2 inches apart from each other to allow room for the cookies to spread.
- Bake for 9-11 minutes, until cookie edges just start to turn a little brown.
- Let the cookies cool on the cookie sheet for about 2-3 minutes, then remove to a cooling rack. *Note – These cookies are a bit sticky, so if you are trying to stack them at all, I would recommend parchment paper or wax paper between layers after they cool.
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
I’m a newbie at milling and baking with fresh milled flour. So far, I only have hard white wheat and kamut berries. Will either of these or a combination work for this oatmeal cookie recipe? Thank you for all of your help.
Yes, you can use them in my oatmeal cookie recipe! I would recommend half and half of each kind. Let me know how they turn out! Happy Baking!
My granddaughter and I made these today using about 80/20 hard white and kamut (already had some leftover from bread bake yesterday). We didn’t put in the raisins but instead made oatmeal cream pies. Our filling was a marshmallow buttercream. They are delicious! Thank you for the recipe and your help.
Was trying to find a recipe with fresh milled flour and no calorie sweetner- could not so I tried this in your recipe. Made these with soft white and spelt- trying to watch our sugar intake- so I used Truvia white and brown sugar. Did not add raisins. They were absolutely delicious and I was able to stack them after they cooled – may of been because I did not use real cane sugar.
Thank you for your recipe.
Yay! I am so happy to hear it was a success! Thanks so much!
Delicious recipe! I added nuts and used chai spice to season them. My cookies did not spread much and they aren’t sticky. My husband says they are perfect! Thank you for your beautiful recipes!
Yay! I am so happy to hear that they were a hit! Nice job! Chai sounds delicious for this recipe! Thanks for the tip!
My husband and I just received our mill and berries as an anniversary gift to each other. So far, on the first day, I made some treats to celebrate including your brown butter blondies and these cookies. They were a hit all around! We are hooked! I’ll be trying one of your cake recipes for my birthday in a few days. Thank you for easy-to-follow delicious recipes!
Yay! I am so happy to hear they were all a hit! Thanks so much! Happy Anniversary!
These were delicious! I so appreciate you sharing your recipes. Every one I’ve tried has been perfect! Thank you!
My pleasure! That is awesome to hear! Thanks so much!
For the recipe, is the flour measurement for the berries before milling or after milling?
I weigh my wheat berries before milling, and this will give the same weight in flour. So, that way I never have to worry about how much wheat berries to mill. For example, if I mill 100g of wheat berries, that will give me 100g of milled flour. BUT, that is not the case for volume, so 1 cup of wheat berries does not equal 1 cup of flour. I hope that makes sense!
Hi, I just printed out your oatmeal recipe, to try. I have steel oats. Should I soak these oats, before making this recipe?
Thanks Vicki
These cookies work with rolled or flaked oats. To make with steel cut oats, I am not sure how they would turn out. I would say soaking them will soften them and that could work, but the texture may be off.
My husband and I found these cookies pretty darn yummy! In fact I just devoured 3 right out of the oven! I typically like hard white better then hard red due to its stronger whole wheat taste. Would this recipe work (or have you tried it) with using hard white and soft white instead of the hard red and soft white combo? Thanks for your thoughts.
p.s. I have a notebook full of your recipes! I can’t thank you enough for your time and energy testing out all these recipes for us. You are amazing!
Yes, you can sub hard red in place of the hard white if you prefer, I just find the red pairs nicely with the cinnamon raisin taste. But, white is just as delicious! Thanks so much!
I made changes but the cookies were awesome. There might be some interest in what I did. Only had hard white so reduced amt to 165g, also reduced butter to 3/4C, 2 eggs, 3/4C brown sugar, 1/4C sugar (plenty sweet), 1 tsp vanilla, 1 tsp salt, 1/2 tsp soda, 3C oats, 1C raisins, no cinnamon. Dough was a bit more “crumbly” than with white flour. I put rounded teaspoons onto a buttered sheet and pressed down a little. Cookies were browned and crispy on the edges and soft in the center – perfect – about 3 inches, 2 1/2 inches if left mounded, they didn’t spread a ton and they are not sticky – made 38 cookies and my family will be hard pressed to tell they weren’t made with white flour. 😊 This is a new adventure after over 5 decades of baking. Thank you
Awesome! I am so happy they were a hit! Thanks for sharing! 🙂