There’s something so homey about a batch of fresh milled flour oatmeal raisin cookies. Soft centers, chewy oats, warm cinnamon… the kind of cookie that feels right at home on a farmhouse counter. Fresh-milled soft white wheat makes them even better—richer, nuttier, and full of cozy “fresh from the mill” warmth.
If you’ve made my Fresh Milled Chocolate Chip Cookies or Fresh Flour Milled Brownies, then you already know how much character freshly milled flour brings. These oatmeal raisin cookies are just as wholesome and reliable—perfect every time and easy to customize for any season.
This post may contain affiliate links, please read my disclosure policy for details.
Why You’ll Love This Recipe
Ingredients
Variations
This dough makes a great base recipe, easy to customize with whatever you’re craving. One of my favorites so far has been chocolate chip coconut—it turns out so good.
Recipe Tips
Don’t overbake. Pull the cookies when the centers still look soft; if you bake them until they look fully done, they’ll turn crunchy as they cool.
Cool on the pan first. Leave the cookies on the baking sheet for a few minutes before transferring them to a cooling rack. They’ll finish setting without drying out.
Use parchment paper for easy cleanup.
Soft white wheat works best, but hard white wheat can be used—just scale the flour back slightly if the dough feels too stiff.
How to Make Fresh Milled Flour Oatmeal Raisin Cookies
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Mill 217 g soft white wheat berries (about 1⅔ cups flour).
- In a large bowl (or in a stand mixer bowl), combine the melted butter, brown sugar, and white sugar until smooth.
- Mix in the eggs and vanilla.
- In a separate bowl, whisk together the fresh-milled flour, oats, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the raisins.
- Scoop 1.5–2 tablespoon portions onto baking sheets.
- Bake for 10–12 minutes, until edges are set and centers still look slightly soft. Mine were done in 10 minutes.
- They’ll be a bit soft when they first come out of the oven, so cool on the baking sheet for a few minutes before transferring to a cooling rack.
Storage Tips
FAQ
Similar Recipes
Fresh Milled Flour Oatmeal Raisin Cookies
Equipment
- Grain mill
- Stand or hand-mixer
- Mixing bowls
- Parchment-lined baking sheets
- Measuring cups and spoons
- Spatula or wooden spoon
- Cooling rack
Ingredients
Wet Ingredients
- 1 cup butter melted or softened
- 1 cup brown sugar packed
- ¼ cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups old-fashioned oats
- 1⅔ cups fresh-milled soft white wheat flour (217 g)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Add-in
- 1½ cups raisins
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Mill 217 g soft white wheat berries (about 1⅔ cups flour).
- In a large bowl (or in a stand mixer bowl), combine the melted butter, brown sugar, and white sugar until smooth.
- Mix in the eggs and vanilla.
- In a separate bowl, whisk together the fresh-milled flour, oats, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir just until combined.
- Fold in the raisins.
- Scoop 1-1.5 tablespoon portions onto baking sheets.
- Bake for 10–12 minutes, until edges are set and centers still look slightly soft. Mine were done in 10 minutes.
- They’ll be a bit soft when they first come out of the oven, so cool on the baking sheet for a few minutes before transferring to a cooling rack.
This is so heavenly Thanks for the recipe, I love it!!
I love oatmeal cookies! And using fresh Milled grains tastes so much better. Pinning these for later!
Would recipe still work if I use coconut sugar in lieu of Brown sugar & omit white sugar?