Low Sugar Oatmeal Raisin Cookie Dough

Total time30 min

Prep time15 min

Cook time5 min

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Ingredients

8 servings

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 cup old-fashioned rolled oats
½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp milk
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp salt
¼ tsp baking soda
¾ cup raisins

Instructions

1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 10 minutes, before using.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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