Now if you aren’t a raisin lover you can leave them out and just enjoy these as Oatmeal Cookies, but I must warn you that you will be missing out.
![best oatmeal raisin cookies recipes best oatmeal raisin cookies recipes](https://www.livewellbakeoften.com/wp-content/uploads/2020/08/Oatmeal-Raisin-Cookies-9.jpg)
I love the hints of brown sugar and cinnamon that just adds to their flavor. These cookies are very chewy and the raisins help keep them soft, even on day 2. Line a large baking sheet with parchment paper. I changed up a few of the ingredients and added the raisins. Mix the oat flour with 1 1/2 cup rolled oats, 1/2 cup raisins, 1 1/2 cup mashed banana, 1 cup vanilla whey protein powder, 1/4 cup melted coconut oil, 1 tsp ground cinnamon, and 1/4 tsp sea salt in a large mixing bowl. The recipe for these cookies is based off of an Oatmeal Cookies recipe from my husband’s mom. I finally had the chance to make some over the weekend and I’m kicking myself for waiting so long. I’ve been craving Oatmeal Raisin Cookies for months and the raisins that have been sitting in my pantry have been mocking me. I guess that’s just more proof that opposites attract. Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.I have a confession to make…I like raisins and I love Oatmeal Raisin cookies! I feel like you either love raisins or you hate them and my husband, who is the main taste-tester around our house, doesn’t like them. For optimum results, bake one sheet of cookies at a time.If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. Add in the eggs and milk, mixing thoroughly. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and brown sugar until light in color and fluffy in texture. Always preheat your oven and load your cookies in the center of the oven. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.In addition to that, your cookies will not bake together. Finish the dough: Beat the eggs and vanilla, then gradually mix the almond flour.
![best oatmeal raisin cookies recipes best oatmeal raisin cookies recipes](https://www.onceuponachef.com/images/2010/03/Oatmeal-Raisin-Cookies-1200x1500.jpg)
Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Set the batter aside to rest for 30 minutes. Mix on low-medium for 2 minutes, scraping down the bowl as needed. Use old-fashioned oats, not quick oats, for a good chewy cookie. Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt.In separate bowl, whisk together flour, cinnamon, baking soda and salt stir into butter mixture just until combined. Beat in egg beat in egg yolk and vanilla. In large bowl, beat together butter, brown sugar and granulated sugar until fluffy, about 2 minutes. They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Line 2 baking sheets with parchment paper set aside. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference.For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Add the granulated sugar and oats, and whisk again to combine. In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Line a rimmed baking sheet with parchment paper and set it aside. Use your stand mixer or an electric hand mixer to cream together 1 cup of softened butter, 1 cup of light brown sugar, and ¼ cup of white granulated sugar until smooth. Bake in a preheated oven for about 10-12 minutes or until lightly browned. Preheat your oven to 350☏ (175☌) and line a baking sheet (s) with parchment paper or a silicone baking mat. Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined.
![best oatmeal raisin cookies recipes best oatmeal raisin cookies recipes](https://sweetpeaskitchen.com/wp-content/uploads/2011/05/Raisin-Pecan-Oatmeal-Cookies-3.jpg)
Scrape the sides of the bowl and beater down as needed. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined.