Oatmeal Raisin Cookies
Double the oat power
When Chef Lu Arjol shared this chewy and hearty oatmeal raisin cookie recipe with us we could not wait to cozy up with a cookie and glass of our oat milk. Milk and cookies are a classic combo that we will never get tired of!
From Corrientes, Argentina, Lu is a chef and actress. For the past 10 years, she has traveled around South America and Europe working in hotels and restaurants while learning about new cultures and discovering new flavors. She moved to NYC in 2016 to open Flora Bar. With her boyfriend, Camille, she has continued to travel and spent last year in Australia. Chef Lu loves creating new recipes (like this one!) and cooking at home is her BEST therapy.
These cookies pack in the power of whole grain oats that we know and love. The oats and oat milk in this recipe are filled with fiber that works to keep you feeling full for longer. Whole grain oats are also known for regulating blood sugar, stimulating the immune system, and much more.
Flavorful browned butter
The first step in this recipe is to brown the butter. Some of our favorite cookie recipes use brown butter and we’ve found it adds an elevated flavor that is well worth the extra step. Just be careful to keep an eye on the butter so it doesn’t get burnt!
Don’t be afraid to freeze them
Chef Lu Arjol says on her Instagram “We always have @willas_kitchen Oatmeal raisin cookies in the freezer ready to go into the oven. You should too.” Making these ahead of time and storing them in the freezer is perfect for that sweet tooth craving as a last-minute dessert. Follow steps 1 through 7 like normal then simply form the dough into balls and store in the freezer instead of putting in the oven. Keeping the dough cold before placing in the oven ensures that all fats stay cool and prevents the cookies from spreading too thin.
Lu’s Oatmeal Cookies Recipe
Oatmeal Cookies Ingredients
1 cup of butter separated (or vegan butter of choice)
2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
⅔ cup brown sugar
⅔ cup white sugar
2 eggs (or vegan substitute of your choice)
1 tsp vanilla
3 cups of 1 minute oats
½ cup golden raisins
1 cup raisins of choice
Oatmeal Cookies Instructions
In a small pan brown ½ cup of butter until it is fragrant, about 6 minutes. Chill in the fridge.
In a bowl, mix together 2 cups all purpose flour, 1tsp baking powder, 1tsp salt and 1tsp baking soda.
In a separate bowl cream the brown butter + 1/2 cup butter, ⅔ cup brown sugar, ⅔ cup white sugar, 2 eggs, and 1tsp vanilla.
Stir the dry ingredients into the wet ingredients, just until combined. Do not over stir. Set aside.
In a food processor puree ½ cup Willa’s Original Oat Milk and ½ cup golden raisins until smooth.
Fold pureed raisins, 1 cup of raisins, and 3 cups of 1 minute oats into the dough mixture.
(Optional) Let dough sit overnight in the fridge.
Preheat oven to 350ºF. Scoop dough into ½ cup balls, place them on a baking sheet with parchment paper with enough space in between.
Bake for 9 minutes. Pull the tray from the oven and bang it on the counter to flatten the cookies. Bake for around 5 more minutes.
Remove the cookies from the oven while they are still slightly undercooked. This will ensure a bakery soft and chewy cookie.
- Let them cool down on the tray and then transfer to a cooling rack.