Print Recipe
5 from 6 votes

Buttery Oatmeal Raisin Cookies - with or without Chocolate Chips

Prep Time20 d
Course: Breakfast, Dessert
Cuisine: American
Keyword: cookies, oatmeal cookies, oatmeal raisin cookies, raisins
Servings: 18 Large Cookies
Author: Kim Lange


  • 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
  • 1 1/2 cup old-fashioned rolled oats
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 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.


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.