Dairy Free Oatmeal Raisin Cookie Dough

Total time30 min

Prep time15 min

Cook time5 min

5.0

(16)

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Ingredients

8 servings

1 cup all-purpose flour
1 cup old-fashioned rolled oats
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup packed light brown sugar
2 tbsp granulated sugar
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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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