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+ servings
Soft-Batch Buttery Oatmeal Raisin Cookies
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4.56 from 9 votes

Buttery Oatmeal Raisin Cookies - with or without Chocolate Chips

These Soft-Batch Buttery 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?  Chocolate Chips if you please! LOVE!
Prep Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate chips, cookies, oatmeal cookies, oatmeal raisin cookies, raisins
Servings: 18 Large Cookies
Calories:
Author: Kim Lange

Ingredients

  • 1 cup cold unsalted butter cut into cubes
  • 1 cup brown sugar
  • cup granulated sugar
  • 2 large eggs
  • 1 ¼ cups all-purpose flour
  • 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

Instructions

  • 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).
  • Using a large cookie scoop or ¼ cup cookie dough scoops onto a large cookie sheet lined with parchment paper and chill dough for 15 minutes.
  • Once you start baking, place 6 cookies per tray when baking. The dough makes 18+ large cookies.
  • Bake for 15 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Notes

If you don’t have coconut flour, substitute 2 cups of flour + ½ cup cake flour or 2 ½ cups flour, but I’m all about the coconut flour in them.