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).
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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Ingredients

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

Directions

  1. Soak the raisins in hot water for 5 minutes and then drain. 
  2. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note). 
  3. 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. 
  4. Refrigerate in an airtight container for up to 5 days.

Cook’s Note

Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked. 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.

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