These Soft-Batch Oatmeal Raisin Cookies are gonna win you over. Bakery soft, buttery classic oatmeal cookies, baked with a hint of cinnamon, plump juicy raisins and what else? LOVE!
Yea...you know how I always say I could eat the whole batch of cookies?
Well, I'm saying it again! "I could eat the whole batch!!!"
Of course, if you're turning your nose up in the air to the raisins, leave 'em out. Or leave the raisins in and add in some dark chocolate chips or just add chocolate chips or m&m's or whatever you want to add. Butterscotch chips are always a winner for sure!
As long as you have the base recipe, you can go literally nuts, which is another option! Add some walnuts or pistachios for some crunch, switch out the raisins for dried cranberries or dried cherries.
And for holidays, white chocolate. Every version you can come up with is going to taste amazing!
If you love chocolate covered raisins, you will absolutely rave over when you taste these Soft-Batch Buttery Oatmeal Raisin Cookies with chocolate chips! It will remind you of Raisinets or Brach's Chocolate Covered Raisins. I know this yummy treat well because I get cravings for them from time to time and when I indulge, I end up eating a whole bag or box. Can't stop!
I have 2 secret weapons I use in these cookies to get the soft-batch effect. It helps to make them super soft and not cakey. The edges are slightly chewy, and the thick middle of the cookies are tender, moist and delicious.
Can you guess what it would be?
1 teaspoon of cornstarch and ⅓ cup of coconut flour makes these super-duper!
Coconut flour is great to blend in with all-purpose flour or really any flour. It's like a thickening agent that is wonderful to use in thickening soups, gravies and of course, cookies. I find, it just gives it a fluffy, chewy texture that is exceptional. I can't explain it any better, except it just does, what it does. #bakingscienceismagic
Of course, if you don't have ⅓ cup of coconut flour, you can substitute ½ cup cake flour in the flour blend.
These cookies are a full ¼ cup scoop, so you get a nice big cookies. Love a big, hearty oatmeal cookie, ya know? (Yes, you can make them smaller if that's where you want to go).
More oatmeal cookie love?
Buttery Oatmeal Raisin Cookies - with or without Chocolate Chips
- 1 cup cold unsalted butter cut into cubes
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 ¼ cups all-purpose flour
- ⅓ cup coconut flour I used Purely Amazing Flour @purelyamazingflour.com
- 1 ½ cup old-fashioned rolled oats
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups raisins
- Optional: 1 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, cream together cubed cold butter and sugars until light and fluffy for about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add coconut flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and mix until combined. Stir in raisins and chocolate chips (optional).
- Chill dough for 15 minutes.
- Using a large cookie scoop or ¼ cup, fit 6 cookies on one large cookie sheet lined with parchment paper.. The dough makes 18+ llarge cookies.
- Bake for 15 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.