Oatmeal Raisin Cookie Dough

Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich (smush some of[ the dough in between two vanilla wafers).]

Total Time:
10 min
10 min

about 1 cup

  • 1/3 cup raisins
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon Greek yogurt
  • 1/2 teaspoon non-alcohol vanilla extract
  • Soak the raisins in hot water for 5 minutes and then drain.

  • Whisk the flour, oats, cinnamon, baking powder and salt together in a medium bowl and set aside.

  • Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.

  • Refrigerate in an airtight container for up to 5 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet and bake at 350 degrees F until the edges and bottoms are golden brown, 12 to 14 minutes.

Consumption of raw or undercooked flour may increase the risk of foodborne illness.

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