I love oatmeal raisin cookies. There, I said it! I have heard claims of people getting angry about thinking they were biting into a chocolate chip cookie only to be shocked and appalled to find out it was oatmeal raisin all along. I’m over it. These cookies are delicious and you should all bake them asap. I do a few things in this recipe that take a bit of extra time, but I think they are really worth the effort. I start by measuring out the raisins and then I cover them with boiling water while I prepare the rest of the cookie dough. This allows the raisins to re hydrate and plump up giving you really juicy raisins, not chewy dried out ones. The other trick I’ve picked up over the years involves the oats. After measuring the oats, I pulse them a bit in the food processor to sightly break them down. I don’t turn them into a fine powder, I still want the cookies to have some texture. Here’s my dairy free oatmeal raisin cookies to feed a crowd! They don’t take long, no need to chill the cookie dough and they freeze well!
- 1½ cups raisins
- 3 cups old fashioned oats
- 2 cups flour
- 2 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 cup oil
- 1 cup light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- Preheat oven to 360 degrees F.
- Line baking sheets with parchment paper and set aside.
- Measure out the raisins into a small heatproof bowl. Cover the raisins with boiling water and set aside.
- Measure out the oats and pulse them in a food processor a few times until they are chopped up but not too fine and powdery.
- In a medium sized bowl combine the dry ingredients (oats, flour, cinnamon, baking powder, baking soda, and salt).
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and the sugar and mix to combine.
- Add in the eggs and vanilla and mix until combined.
- Stir in most of the oat mixture and mix to combine.
- Strain the raisins well and discard the water.
- Mix the raisins with the remaining oat mixture and stir to coat the raisins well.
- Fold or gently stir the oat coated raisins into the rest of the cookie dough trying not to break the raisins up.
- Scoop dough using a medium sized cookie scoop (1½ Tbs.) onto prepared cookie sheet. These cookies do spread a bit in the oven so leave space between each one. Bake for about 12 minutes until the edges are just lightly toasted brown.
- Allow to cool before transferring to wire rack.
More of my oatmeal recipes:
Oatmeal Raisin Cookie Sticks
Apple Cinnamon Oatmeal Cookies
Oatmeal Cream Pies
Banana Oatmeal Muffin Top Cookies