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5 from 1 vote

Fresh Milled Flour Oatmeal Raisin Cookies

Soft and chewy fresh milled flour oatmeal raisin cookies made with soft white wheat, warm cinnamon, and hearty oats. Lightly crisp on the edges, chewy in the center, and full of cozy homemade flavor.
Makes 2-3 dozen cookies
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Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes

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

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Mill 217 g soft white wheat berries (about 1⅔ cups flour).
  3. In a large bowl (or in a stand mixer bowl), combine the melted butter, brown sugar, and white sugar until smooth.
  4. Mix in the eggs and vanilla.
  5. In a separate bowl, whisk together the fresh-milled flour, oats, baking soda, cinnamon, and salt.
  6. Add the dry ingredients to the wet mixture and stir just until combined.
  7. Fold in the raisins.
  8. Scoop 1-1.5 tablespoon portions onto baking sheets.
  9. Bake for 10–12 minutes, until edges are set and centers still look slightly soft. Mine were done in 10 minutes.
  10. 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.

Notes

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.

Storage Tips

Room temperature: Store for 4–5 days in an airtight container.
Freezer-friendly: Baked cookies freeze for up to 3 months.
Freeze the dough: Freeze scooped dough balls and bake from frozen—just add 1–2 minutes.
Warm them up: A quick 8–10 seconds in the microwave makes them taste freshly baked.