This recipe takes oatmeal raisin cookies to a whole new level. They're hearty, perfectly soft, and chewy. Made with ghee for a heavenly nuttiness, oats, and lightly spiced with cinnamon and nutmeg, you won’t be able to have just one of these!
Why this Recipe Works
Oatmeal raisin cookies are a classic for a reason - the oats provide the texture and bulk in the cookie while the raisins are chewy and naturally sweet, providing a great contrast. The chewy texture is what wins people over with these, it’s addictive!
My version swaps out butter for ghee (clarified butter) which adds a layer of rich nutty flavor to the cookies, and the hint of spice kicks up the delicious taste another notch.
The dough for these cookies freezes really well, so it’s easy to make a batch of dough ahead of time and defrost whenever you’re in the mood for a cookie. Yes, you can make them even just one at a time!
You should give these oatmeal raisin cookies a try if you’re looking to improve on a classic!
Ingredients & Substitutions
ghee - clarified butter. You can make your own, or buy it ready made in the grocery story. It adds a wonderful nutty taste that makes this cookie much more special than a typical oatmeal raisin cookie.
raisins - I have made this recipe with raisins, currants, craisins, and even others. Use what you like in your oatmeal cookies.
baking soda & baking powder - both affect the browning and flavor in these oatmeal raisin cookies, and we are using both because there isn't enough acid in the batter to activate just one.
How to Make these Cookies
Preheat to 350F. Place your rack in the upper third of the oven. Line your baking sheet with a silicone baking mat. If you don't have one, lightly grease the baking sheet or use parchment paper.
Whisk together 1 ¾ cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg in a medium bowl.
In a large bowl or the bowl of a standing mixer, beat together 1 cup of ghee, 1 ½ cups packed brown sugar, ¼ cup granulated sugar, 2 eggs, and 4 teaspoons of vanilla extract until well mixed.
Note: To make your own ghee, place butter in a heavy-bottomed pan (you will need ~3 sticks for this recipe). Melt over medium-low heat and continue to cook for about 15 minutes. The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot. Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.
Add the flour mixture to your large bowl in 3 batches, mixing well. Then, stir in 2 cups of raisins and 4 cups of oats.
Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. You will have to cook them in batches. Smash down each cookie with your middle 3 fingers so they are ½-3/4 inch thick.
Note: You can freeze them at this point as scoops. Once frozen, you can transfer them to a freezer container or bag. To defrost, let them come to room temperature for 1 hour before smashing them down on a prepared baking sheet.
Bake 10-12 minutes, flipping the pan half way, until they are light golden brown. Cool completely on the baking sheet.
Oatmeal Raisin Cookie FAQs
Although raisins were not in the original oatmeal cookie, they have become popular because of the wonderful texture they bring. You can also use craisins, currants, or even chocolate chips.
The moisture content in the cookie batter is what contributes to the chewiness of a cookie. This can be controlled by which ingredients you use and even the way you incorporate them into the batter. e.g. melted, cold, or softened butter
Usually this is a sign of either over-mixing the batter or using densely packed flour.
If you're baking this holiday season and love these oatmeal raisin cookies, be sure to check out these favorite cookies, or all the sweets & desserts on Proportional Plate here!
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Oatmeal Raisin Ghee Cookies
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 cup ghee
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups packed brown sugar
- ¼ cup sugar
- 2 large eggs room temperature
- 4 teaspoon vanilla extract
- 2 cups raisins
- 4 cups old-fashioned rolled oats
- Preheat to 350F. Place your rack in the upper third of the oven.
- Line your baking sheet with a silicone baking mat. If you don't have one, lightly grease the baking sheet or use parchment paper.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
- In a large bowl or the bowl of a standing mixer, beat together the ghee, both sugars, eggs, and vanilla until well mixed.
- Add the flour mixture to your large bowl in 3 batches, mixing well.
- Stir in your raisins and oats.
- Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. You will have to cook them in batches. Smash down each cookie with your middle 3 fingers so they are ½-3/4 inch thick.
- Bake 10-12 minutes, flipping the pan half way, until they are light golden brown.
- Cool completely on the baking sheet.
This post was originally published in June of 2018 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.