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 1/2 cup hard red 90g, and 1/2 cup soft white berries 90g)
- 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!
Shop This Post
Check Out Some Of My Other Freshly Milled Flour Recipes
Brown Butter Sourdough Chocolate Chip Cookies
Fresh Milled Flour Recipe Index
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 1/2 cup hard red 90g, and 1/2 cup soft white berries 90g
- 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!
