Oatmeal raisin cookies at a whole other level. They’re hearty, perfectly soft, and chewy. Made with ghee and oats…that makes them healthy, right? Well, that’s what I told myself and opted to have them for breakfast. No shame, no regrets. And I scooped up and froze the extra batter so they’re ready to bake whenever I want. I know, best idea ever. See photos and directions below if you want to see what I mean…
Oatmeal Raisin Ghee Cookies
Oatmeal raisin cookies at a whole other level. They're hearty, perfectly soft, and chewy. Made with ghee and oats...that makes them healthy, right? Well, that's what I told myself and opted to have them for breakfast. No shame, no regrets. And I scooped up and froze the extra batter so they're ready to bake whenever I want. I know, best idea ever.
- 2 sticks butter
- 1 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ghee from the 2 sticks of butter see recipe below
- 1 1/2 cups packed brown sugar
- 1/4 cup sugar
- 2 large eggs room temperature
- 4 tsp vanilla extract
- 2 cups raisins
- 4 cups old-fashioned rolled oats
Place the 2 sticks of butter in a heavy-bottomed pan. Melt over medium-low heat. 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. Let it cool almost back to room temperature before you skim off the whey because it is easier to skim when cooled. Once the whey is skimmed off, gently pour out the clear butter, and discard the milk solids on the bottom. The ghee is the clear butter.
Preheat to 350F. Place your rack in the upper third of the oven.
Line your baking sheet with a silpat. If you don't have one, grease your baking sheet.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, 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 1/2-3/4 inch thick.
Bake 10-12 minutes, flipping half way, until they are light golden brown.
Cool completely before removing from the baking sheet. They will be soft until cooled and you will break them if you don't wait.
I almost never make cookie dough, but I love cookies. So what do I do? I make a big batch (in this case 2 1/2 dozen) and I freeze the dough I don’t bake. That way, I have cookies handy any time I want. Just let the dough come to room temperature, and they’re ready to bake. Since I scoop these cookies with an ice cream scoop, I scoop and freeze them on a tray, then transfer them to a ziploc bag. They keep in the freezer for up to 3 months. I also freeze my chocolate chip cookie dough, but I don’t scoop them first, I just put the dough in a ziploc bag, and flatten it so it is ~1/2 inch thick. I flatten it so it comes to room temperature quickly. Get my chocolate chip cookie recipe here.