Can these cookies be made gluten free?

Absolutely! Substitute a 1-to-1 gluten-free baking flour (I like Bob's Red Mill or King Arthur Flour), and make sure to use certified gluten-free oats.

Can I use regular unsalted butter instead of European-style butter?

You can, the cookies just won't spread quite as much. For the best flavor and consistency, stick with European-style if you can!

Can I replace the raisins with chocolate chips?

Ok if you REALLY can't get down with raisins, then chocolate chips can be used. I suggest using mini here. You could also leave them out completely for a really good chewy oatmeal cookie.

Can I use craisins instead of raisins?

As long as they're raisin-adjacent, they should be fine!

How can I add nuts to the recipe?

I think walnuts would taste best here, so I'd give them a fine chop and add 1/2 cup to the dough.

How can I make this recipe dairy free?

Substitute the butter with a plant-based butter. I really like Country Crock plant butter. The cookies might spread a tad bit more so I'd test one cookie and see how it goes. If it spreads too much - scoop, flatten, and chill the dough balls for about an hour before baking.

Can I freeze the dough?

Sure! Scoop the dough, flatten, and then store in a freezer safe bag. Add a couple extra minutes to the bake time to bake from frozen. They won't spread as much but they'll still be very tasty.

Salted Oatmeal Raisin Cookies

Ingredients

1/2 cup (112g) unsalted European butter*, room temperature
1 cup (200g) packed light brown sugar
3 tablespoons granulated sugar
1 large egg
1/2 tbsp vanilla bean paste (or vanilla extract)
1/2 tsp baking soda
1/2 tsp cinnamon
Scant 1/2 tsp kosher salt
1/4 tsp cream of tartar
1 1/4 cups (125g) quick oats, certified gluten-free if needed
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1 cup (150g) seedless raisins
Flaky sea salt, for topping

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Instructions

In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high speed until smooth and creamy.
Add in the egg and vanilla and mix to combine, then mix in the baking soda, cinnamon, salt, and cream of tartar.
Once that’s evenly mixed, toss in the oats and flour and mix just before it’s fully combined. Then add in the raisins and use a rubber spatula to fully bring the dough together by hand. It will be very thick and slightly sticky.
Preheat the oven to 350F and line a large baking sheet with parchment paper. Allow the dough to rest at room temperature while the oven heats up.
When ready, use a large cookie scoop (3 tablespoons worth) and place 4-5 cookies onto the pan with a couple inches between. Use your palm to flatten the cookies to about ½ inch thick.
Bake for 10-12 minutes or until the edges are just barely golden and the center is pale, puffed, and slightly underdone.
When they’re fresh from the oven, use the curve of a fork to nudge in any wonky sides and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to rest for about a minute, then transfer to a cooling rack while you continue to bake the rest of the dough.
They’re so good either warm or at room temperature. Enjoy!

Equipment

Large Cookie Scoop

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Large Baking Sheet

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Notes

*While it’s not 100% required, European butter makes a huge difference. Due to its higher fat content, it easily enhances the overall texture and flavor of these cookies. I like Kerrygold but other brands like Danish Creamery or store-brand European butter will also work!

Category: Dessert
Method: Baking
Cuisine: American