Sea Salt Oatmeal Raisin Cookies

These oatmeal raisin cookies are big, softy, chewy, and are bursting with flavor. Instead of using all-purpose flour, by grinding up rolled oats to create your own oat flour you'll create a healthy and delicious cookie and sea salt provides a sharp flavor burst with each bite.

Prep: 20 min
Chill: 1 hour
Cook: 20 min
Total: 1 hour 40 min
Yields 3 to 4 dozen cookies

2 sticks unsalted butter, softened
¾ cup sugar
½ cup packed brown sugar
In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy.
2 large eggs
1 tablespoon vanilla extract
Add the egg and vanilla and beat just until incorporated.
1 ½ cups rolled oats
In a food processor, finely grind oats until they have a flour-like texture. Add to bowl with creamed sugar.
2 tablespoons cornstarch
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 ½ teaspoon sea salt
Add cornstarch, cinnamon, baking powder, and salt to bowl. Stir until well combined.
3 cups rolled oats
1 ½ cups raisins
Add additional oats and raisins to bowl. Stir together until well combined.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about 2 or 3 tablespoons of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. Yields 3 to 4 dozen cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 16 to 18 minutes. (Note: If using two oven racks, switch positions of baking sheets after 8 minutes to ensure that the cookies cook evenly.)
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.