Sea Salt Oatmeal Raisin Cookies

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
Sea Salt Oatmeal Raisin 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.
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