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Healthy Oatmeal Raisin Cookies - Chewy, Cozy, and Better for You

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned), 2 cups
  • White whole wheat flour or whole wheat pastry flour, 3/4 cup
  • Baking powder, 1 teaspoon
  • Baking soda, 1/2 teaspoon
  • Fine salt, 1/2 teaspoon
  • Ground cinnamon, 1 1/2 teaspoons
  • Ground nutmeg (optional), 1/8 teaspoon
  • Unsalted butter, 3 tablespoons, melted and slightly cooled
  • Olive oil or avocado oil, 2 tablespoons
  • Pure maple syrup or honey, 1/2 cup
  • Brown sugar, 2 tablespoons (optional, for classic flavor and chew)
  • Egg, 1 large (room temperature)
  • Vanilla extract, 2 teaspoons
  • Raisins, 3/4 to 1 cup
  • Chopped walnuts or pecans (optional), 1/2 cup
  • Milk (dairy or unsweetened non-dairy), 1–2 tablespoons as needed
  • Optional add-ins: 1 tablespoon ground flaxseed or chia seeds for extra fiber; 2 tablespoons mini dark chocolate chips if you want a little indulgence

Method
 

  1. Prep the oven and pan: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Soften the raisins: If your raisins are dry, soak them in warm water for 5 minutes, then drain and pat dry. This keeps the cookies moist.
  3. Mix the dry ingredients: In a large bowl, whisk oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in flax or chia if using.
  4. Combine the wet ingredients: In a separate bowl or large measuring cup, whisk melted butter, oil, maple syrup (or honey), brown sugar (if using), egg, and vanilla until smooth.
  5. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently until no streaks of flour remain. If the dough looks dry, add 1 tablespoon of milk at a time. The dough should be thick but scoopable.
  6. Add the mix-ins: Fold in raisins and nuts (and chocolate chips if using). Avoid overmixing.
  7. Portion the dough: Scoop heaping tablespoons (about 1 1/2 tablespoons each) onto the prepared sheets, spacing 2 inches apart. Gently press each mound to about 1/2-inch thick for even baking.
  8. Bake: Bake 9–12 minutes, rotating pans halfway. Pull them when the edges are set and lightly golden but the centers still look a touch soft. They firm up as they cool.
  9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. This helps lock in their chewy texture.