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4.78 from 9 votes

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. 
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 30
Calories 206kcal
Author Candice



  • 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.


Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 136mg | Potassium: 160mg | Fiber: 2g | Sugar: 12g | Vitamin A: 210IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1.2mg