Oatmeal raisin cookies

Recipe in progress

I only tested this recipe once, and it turned out to be a very delicious cookie. However, the edges were crispier than I would like and it didn’t spread as much as I was hoping. I wanted to try a couple tweaks [in brackets in the recipe]: less oil, more milk, and a different order of mixing the ingredients.

Last recipe: 16.3g milk, 24g oil. Too chewy, want to bring back more crisp around the edges.

Oatmeal raisin cookies

Oatmeal raisin cookies

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

A classic cookie that is perfectly sweet and chewy.


  • 2 Tbsp. + 1/2 tsp. (29g) coconut oil
  • 1 tsp. (3g) coconut milk powder
  • 1 Tbsp. (12.5g) white sugar
  • 2 Tbsp. (25g) brown sugar
  • 1/4 (12.5g) egg
  • 3/4 Tbsp. (12g) [13.5g] milk
  • 1/4 tsp. vanilla extract
  • 1/4 cup (31.5g) all-purpose flour
  • 1/4 tsp. [3/8 tsp.] baking soda
  • 1/8 tsp. salt
  • 1/4 cup + 2 tsp. (30g) quick oats
  • 3 Tbsp. + 1 tsp. (30g) raisins


  1. Brown coconut milk powder in coconut oil. Set aside to cool.
  2. Cover raisins in water. Set aside.
  3. Whisk coconut oil, sugar, egg, milk, and vanilla together.
  4. Stir in flour, baking soda, and salt. Fold in oats, then fold in raisins. Let dough chill for 30 minutes.
  5. Scoop dough into 4 equal balls. Refrigerate for at least an additional 30 minutes (up to 2 days).
  6. Bake at 350°F for 12 minutes, until edges are set and middle is firm to the touch. Let cool on baking sheet for 5 minutes, then move to a wire rack.


These cookies must be chilled before baking, otherwise the dough is too loose to form into balls.

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