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!
Servings: 18 Large Cookies
Calories:
Ingredients
- 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
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.