Chewy Oatmeal Raisin Cookies made with Fresh Milled Flour
This is the best Oatmeal Raisin Cookie Recipe, and it's made with fresh milled flour! 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.
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
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.
You could make this recipe with commercial all purpose flour, but you may need to adjust the flour amount just a bit to get a good cookie dough consistency.