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The Best Recipe For Raisin Oatmeal Cookies

Raisin Oatmeal Cookies

Meg van der Kruik
The best recipe for Raisin Oatmeal Cookies combines toasted oatmeal & brown sugar with California red wine-soaked raisins and vanilla beans.
4.89 from 9 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Soaking time 30 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 162 kcal

Equipment

  • sheet pans
  • small cookie scoop

Ingredients
 
 

  • 1 3/4 cups red wine from California
  • 1 1/2 cups California raisins
  • 1 cup salted butter softened
  • 1 cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla bean powder or extract
  • 1 1/2 cups gluten-free 1-to1- baking flour or regular all-purpose flour
  • 3/4 teaspoon coarse kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 3 cups rolled oats
  • 1/2 cup walnut halves chopped small

Instructions
 

  • Warm the red wine slightly in the microwave or on the stovetop until just starting to steam. Pour over the raisins. Set aside to soak for 30 minutes, then drain and reserve the wine for another use.
  • Meanwhile, toast the oats in the oven at 350°F (180°C), and line a large baking sheet with parchment paper. Spread the oats in a single layer and bake for 10 to 15 minutes, stirring occasionally, until they are golden brown and smell nutty. Cool completely.
  • Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter until creamy, about 1-2 minutes. Add the brown and granulated sugars, then beat until fluffy, about 2 minutes more. Add the eggs, one at a time, thoroughly incorporating one before adding the other. Now add the vanilla and mix to incorporate.
  • In a separate bowl, whisk together the gluten-free flour, salt, baking soda, cinnamon, ginger, and nutmeg. Set the mixer on low speed, and add the flour into the butter mixture in 2 additions until completely incorporated.
  • Stir in the soaked raisins, toasted and cooled oats, and chopped walnuts until incorporated throughout the batter.
  • Use a small cookie scoop to measure out the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
  • Bake until the cookies are golden brown around the edges, about 10-12 minutes. The cookies will still be soft in the center at this point, but they will firm as they cool. Cool completely on a wire rack.
  • Cookies will be good for 3-4 days and stored in an airtight container at room temperature.

Nutrition

Serving: 1cookieCalories: 162kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 128mgPotassium: 111mgFiber: 2gSugar: 8gVitamin A: 173IUVitamin C: 0.3mgCalcium: 20mgIron: 1mg
Keyword baking, breakfast cookie, cooking with red wine, dried on vine raisins, holiday cookie, Raisin Oatmeal Cookie, Raisins
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