12/29/2025
I don’t know who needs to hear this, but bake the cookies, eat the cookies—it’s still holiday break guys! Send this to someone who needs to hear this 🍪
Try these Eggless Chocolate Oatmeal Raisin Cookies, one of my favorite mash ups!
Save Recipe!
113 grams salted butter (softened)
113 grams light brown sugar
113 grams cane sugar
1 teaspoon vanilla extract
6 tablespoons milk
127 grams all purpose flour
43 grams Dutch cocoa powder (sifted)
113 grams rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
198 grams semi sweet chocolate chips
85 grams raisins
Flaky sea salt
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the milk, flour, cocoa, oats, baking powder, and sea salt in that order. Mix on low until combined. Add the chocolate chips and raisins and mix to combine.
Using your hands (or a cookie scoop), form the dough into 18 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.
