Oatmeal Raisin Cookies with Fresh Milled Flour
Oatmeal Raisin Cookies with Fresh Milled Flour are thick, soft, and chewy, with that classic oatmeal cookie texture everyone loves.
Are you looking for more Freshly Milled Flour Recipes? Try our FMF Snickerdoodles, FMF Chocolate Chip Cookies, or FMF Peanut Butter Cookies.
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These are a great cookie to make if you’re newer to baking with fresh milled flour. Cookies are one of my favorite places to start because they’re simple, familiar, and don’t require working with yeast or worrying about rise times.
What wheat berries are best for oatmeal raisin cookies?
I tested these cookies with both soft white and hard white wheat berries. We actually liked the hard white the best! It gave them the thick and chewy texture we love in oatmeal cookies.
I recommend hard white wheat berries for these cookies. I tested this recipe with both soft white and hard white wheat flour. My family preferred them made with hard white!
Hard white wheat is usually my go to for breads, while I often reach for soft white for cookies and other baked goods, but this is one of those recipes where testing both really made a difference. The hard white gave these cookies the texture we were used to.
What you’ll love about this Oatmeal Raisin Cookies Recipe
What Ingredients Do I Need to Make Oatmeal Raisin Cookies?
- Old-fashioned rolled oats
- Baking soda
- Cinnamon
- Cornstarch
- Salt
- Butter
- Brown sugar
- White sugar
- Egg
- Vanilla extract
- Raisins
- Molasses- I use Grandma’s Molasses
Ingredient Notes:
- Oats: Old Fashioned Rolled Oats give these cookies their chewy texture. I prefer them over quick oats for this recipe.
- Cornstarch: Helps give the cookies a soft texture and keeps them from spreading too much.
- Molasses: Just 1 teaspoon adds a little extra depth to the cookies without giving them a strong molasses flavor.
- Butter: The butter should be softened, but not melted. If it’s too warm, the cookies can spread more during baking.
How do I make oatmeal raisin cookies with fresh milled flour?
Grab the full recipe card with exact ingredient amounts below
Step 1: In a medium bowl, whisk together the freshly milled hard white wheat flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
Step 2: In a mixer bowl, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until light and creamy. Scrape down the sides of the bowl as needed.
Step 3: Add the egg, vanilla, and molasses and mix until combined.
Step 4: Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the oats and raisins.
Step 5: Cover the cookie dough and refrigerate for 30 minutes. This gives the freshly milled flour time to hydrate and helps the cookies stay thick.
Step 6: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 7: Scoop the dough into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet. Do not flatten.
Step 8: Bake for 8 to 10 minutes, until the edges are set but the centers still look soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I prefer not to use flour while it is still warm from the mill. If your flour is warm, you can place it in the freezer to cool before adding it to the batter.
PRO TIP:
Roll the dough into balls before baking, but don’t flatten them. The cookies will spread as they bake while still staying thick and soft in the center.
How do I store fresh milled flour oatmeal raisin cookies?
Storage: Store the cooled cookies in an airtight container at room temperature. Make sure they are completely cool before storing them so condensation doesn’t form inside the container.
Freezing: Place the baked cookies in a freezer safe container or freezer bag. Let them thaw at room temp before serving.
Additions and Substitutions:
Flour: You can use freshly milled milled soft white wheat instead of hard white.
Raisins: You can substitute golden raisins for regular raisins, or craisins instead.
Nuts: Chopped walnuts or pecans can be added if you like nuts in your oatmeal raising cookies.
FAQs About Oatmeal Raisin Cookies with Fresh Milled Flour
Why did my oatmeal raisin cookies spread?
Make sure your butter is softened but not overly warm, and don’t skip the 30-minutes chill. The chilled dough should be scooped and baked without flattening it.
How do I know when oatmeal raisin cookies are done?
The edges should look set, but the centers should still look soft when you remove the cookies from the oven. Let them sit on the baking sheet for 5 minutes. They’ll continue to set as they cool.
Can I skip chilling the cookie dough?
I don’t recommend it. The 30-minute chill gives the freshly milled flour time to hydrate and helps the cookies stay thick while baking.
What Can I Serve with Freshly Milled Oatmeal Cookies?
These oatmeal cookies are perfect with a cold glass of milk, a cup of coffee, or hot tea. Serve them as an afternoon snack, tuck them into lunchboxes, or add them to a cookie tray for holidays and gatherings.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Oatmeal Raisin Cookies with Fresh Milled Flour
Equipment
Ingredients
- 1 cup + 2 tablespoons freshly milled hard white wheat flour (130g)
- 1 teaspoon cornstarch (3g)
- 3/4 teaspoon ground cinnamon (3g)
- 1/2 teaspoon baking soda (3g)
- 1/4 teaspoon salt (2g)
- 6 tablespoons salted butter softened
- 1/3 cup packed brown sugar (66g)
- 1/4 cup granulated sugar (55g)
- 1 large egg
- 1 teaspoon vanilla extract (6g)
- 1 teaspoon molasses (9g)
- 1 1/4 cups old-fashioned rolled oats (100g)
- 1/2 cup raisins (76g)
Instructions
- In a medium bowl, whisk together the freshly milled hard white wheat flour, cornstarch, baking soda, cinnamon, and salt. Set aside.1 cup + 2 tablespoons freshly milled hard white wheat flour (130g),1 teaspoon cornstarch (3g),3/4 teaspoon ground cinnamon (3g),1/2 teaspoon baking soda (3g),1/4 teaspoon salt (2g).
- In a mixer bowl, beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes, until light and creamy, scraping down the sides as needed. 6 tablespoons salted butter,1/3 cup packed brown sugar (66g),1/4 cup granulated sugar (55g).
- Add the egg, vanilla, and molasses and mix until combined.1 large egg,1 teaspoon vanilla extract (6g),1 teaspoon molasses (9g).
- Add the dry ingredients to the wet ingredients and mix just until combined. Stir in the oats and raisins.1 1/4 cups old-fashioned rolled oats (100g),1/2 cup raisins (76g).
- Cover and refrigerate the dough for 30 minutes to allow the freshly milled flour to hydrate.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet. Do not flatten.
- Bake for 8–10 minutes, until the edges are set but the centers still look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.