Golden Oaties
Golden oaties - the perfect oatmeal cookies made with golden raisins. They are perfectly spiced and have the best chewy texture.
Yield: 24 cookies
  • 1¼ cups (150 g) all purpose flour
  • ¾ cup (90 g) whole wheat flour
  • 2½ cups (200 g) rolled oats
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp kosher salt
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 cup (16 tbsp) unsalted butter, room temperature
  • ¾ cup (150 g) packed light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups (160 g) golden raisins
  • flaky sea salt, for the tops
  1. Whisk together the all purpose flour, whole wheat flour, oats, baking powder, baking soda, kosher salt, cinnamon, and ginger in a large bowl. Set aside.
  2. Combine the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light about fluffy, about 4 minutes.
  3. Add the eggs and vanilla to the batter. Mix until completely combined, about 2 minutes. Scrape down the sides of the bowl.
  4. Add the flour mixture to the batter and mix on low until the flour is almost completely incorporated. Add in the raisins and mix until just combined. Finish the mixing by hand with a spatula to ensure no flour is left behind.
  5. Cover the mixer bowl with plastic wrap and refrigerate the dough for at least 24 hours and up to 3 days.
  6. When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper.
  7. Remove the dough from the refrigerator 2-3 hours before you plan to bake the cookies. Scoop into ¼ cup balls. Place each cookie ball on the baking sheets, twelve on each sheet. Slightly flatten with your hand and sprinkle with sea salt. Bake for 16-18 minutes, or until the edges are slightly golden.
  8. Remove from the oven and allow to cool on a wire rack.
Recipe from Sister Pie
Recipe by Joanne Eats Well With Others at