If you’re a fan of classic oatmeal raisin cookies, you’re in for a treat! These Oatmeal Raisin Cookies with Fresh Milled Flour take the familiar flavors to a whole new level. Using freshly milled flour not only adds a wholesome, nutty flavor but also brings a boost of nutrition, making these cookies a guilt-free indulgence. Soft, chewy, and loaded with raisins and warm spices, they’re perfect for snack time, lunch boxes, or an after-dinner treat. Whether you’re new to fresh milled flour or a seasoned baker, this recipe is a must-try for cookie lovers who want a healthier, homemade version of their favorite classic.
Why Use Fresh Milled Flour in Oatmeal Raisin Cookies?
Using fresh milled flour in oatmeal raisin cookies brings a richness and depth of flavor you won’t get with store-bought flour. When you mill your own flour, you’re using the entire grain, retaining more of the natural oils, vitamins, and minerals. This means the cookies not only taste better but are also packed with wholesome nutrition—a perfect way to enjoy a treat that’s a bit healthier.
For this recipe, I also like to flake my own oat groats. Flaking fresh oats gives a delicate, nutty flavor and adds a chewier texture that pairs perfectly with the raisins. If you’ve never tried flaking your own oats, it’s worth the extra step to experience the difference in flavor and freshness. Combined with fresh milled flour, these cookies have a hearty texture and an unbeatable homemade taste.
Whether you’re familiar with fresh milling or just starting, this recipe is a great way to enjoy the full benefits of baking with fresh grains!
Ingredients for Oatmeal Raisin Cookies with Fresh Milled Flour
Fresh milled flour The cookies work great with soft white, einkorn, and spelt. I’ve even used hard white wheat with great results!
Oats I like to flake my own oat groats but store bought whole oats and even quick oats work as well.
Raisins
Coconut sugar Feel free to swap this out for your sweetener of choice.
Butter
Eggs
Vanilla extract
Salt
Baking soda
Cinnamon
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How to Make Oatmeal Raisin Cookies with Fresh Milled Flour: Step-by-Step Instructions
Prepare the Ingredients: Preheat your oven to 350°F (175°C). Measure out all ingredients to have them ready.
Mix the Wet Ingredients: In a large mixing bowl, add the melted butter, coconut sugar, eggs, and vanilla extract. Mix until well combined and smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the fresh milled flour, baking soda, salt, and cinnamon until evenly distributed.
Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
Fold in the Raisins and Oats: Add the oats and raisins to the dough, folding them in until evenly distributed throughout the mixture.
Portion and Shape the Cookies: Allow the cookie dough to sit for 15 minutes. Then, use a spoon or cookie scoop to drop evenly sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but soft. The internal temperature of the cookies should reach about 190°F (88°C) when done.
Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
How to Store Oatmeal Raisin Cookies for Freshness
To keep your oatmeal raisin cookies fresh and delicious, it’s essential to store them properly. Here are a few simple storage tips:
- Room Temperature: Store the cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3-4 days. Adding a slice of bread to the container can help retain moisture and keep the cookies softer longer.
- Refrigerator: For extended storage, place the cookies in an airtight container and keep them in the refrigerator. They’ll last up to a week this way. Just remember to bring them to room temperature before serving to enjoy the best texture.
- Freezer: If you’d like to keep the cookies for longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen. They’ll stay fresh for up to 3 months in the freezer. When ready to enjoy, thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.
With these storage tips, you can enjoy fresh, homemade oatmeal raisin cookies anytime!
How to Freeze Oatmeal Raisin Cookie Dough and Bake from Frozen
Freezing oatmeal raisin cookie dough is a great way to enjoy freshly baked cookies anytime without making a full batch. Here’s how to freeze and bake the dough for best results:
- Portion the Dough: After preparing the cookie dough, use a cookie scoop or spoon to portion it into individual balls. Place the dough balls on a baking sheet lined with parchment paper, ensuring they aren’t touching.
- Flash Freeze: Place the baking sheet in the freezer for about 1-2 hours, or until the dough balls are frozen solid. This prevents them from sticking together and makes it easy to store.
- Store in a Freezer-Safe Container: Once the dough balls are frozen, transfer them to a freezer-safe bag or container. Label the container with the date and baking instructions. The dough can be frozen for up to 3 months.
- Bake from Frozen: When you’re ready to bake, preheat your oven to 350°F (175°C). Arrange the frozen cookie dough balls on a baking sheet, spaced about 2 inches apart. There’s no need to thaw the dough—simply add 1-2 extra minutes to the baking time. Bake until the edges are golden and the centers are set.
By freezing your oatmeal raisin cookie dough, you can enjoy fresh, warm cookies anytime, straight from the freezer to the oven!
Try these other fresh milled flour recipes:
Oatmeal Raisin Cookies With Fresh Milled Flour
Ingredients
- 375 g Fresh Milled Soft White Wheat 3 Cups (Milled)
- 250 g Coconut Sugar 1¼ cup
- 1½ Cups Oats
- 1½ Cups Raisins
- 2 Eggs
- 1 Cup Butter Melted
- 1 Teaspoon Cinnamon
- 2 Teaspoon Baking soda
- ½ Teaspoon Salt
- 2 Teaspoons Vanilla extract
Instructions
Prepare the Ingredients:
- Preheat your oven to 350°F (175°C). Measure out all ingredients to have them ready.
Mix the Wet Ingredients:
- In a large mixing bowl, add the melted butter, coconut sugar, eggs, and vanilla extract. Mix until well combined and smooth.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the fresh milled flour, baking soda, salt, and cinnamon until evenly distributed.
Blend Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
Fold in the Raisins and Oats:
- Add the oats and raisins to the dough, folding them in until evenly distributed throughout the mixture.
Portion and Shape the Cookies:
- Allow the cookie dough to sit for 15 minutes. Then, use a spoon or cookie scoop to drop evenly sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Bake:
- Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but soft. The internal temperature of the cookies should reach about 190°F (88°C) when done.
Cool and Enjoy:
- Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
I used spelt and the cookies turned out delicious.
The best FMF cookie I have found! The taste, texture, and thickness was all perfect for my family!! This is going to be my go to cookie recipe!