Oatmeal Raisin Cookie Dough

Difficulty: Easy
Yield: Approximately 1 cup
Total Time: 10 minutes
Active Time: 10 minutes
Nutritional Information Per Serving (1 of 6 servings): Calories 263, Total Fat 9 g, Saturated Fat 5 g, Carbohydrates 44 g, Dietary Fiber 2 g, Sugar 26 g, Protein 4 g, Cholesterol 21 mg, Sodium 121 mg

Discover a delightful way to elevate your favorite treats with this egg-free cookie dough. Spoon it into your ice cream for an indulgent twist, blend it into a creamy milkshake, or spread it between vanilla wafers for an instant cookie sandwich. Safe to eat straight from the spoon, this dough brings the comforting flavors of cinnamon and raisins to every bite.

Ingredients

1/3 cup raisins
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, softened
1 tablespoon Greek yogurt
1/2 teaspoon vanilla extract (alcohol-free)

Instructions

Cover the raisins with hot water and soak for 5 minutes, then drain thoroughly.
Place the flour in a small microwave-safe bowl and heat for 1 minute. Stir well, then microwave for another minute or until it reaches 180F. Sift the flour into a medium mixing bowl and whisk in the oats, cinnamon, baking powder, and salt.
Using an electric mixer, combine the brown sugar, granulated sugar, butter, Greek yogurt, and vanilla on medium-high speed until smooth and well mixed, about 2 minutes. Add the oat-flour blend and mix on low speed until fully blended, using your hands if necessary. Gently fold in the drained raisins with a rubber spatula.
Store the dough in an airtight container in the refrigerator for up to 5 days.

Cook's Note: Heating the flour to 180F in the microwave reduces the risk of foodborne illness from raw flour. This eggless dough can also be baked: form tablespoon-sized balls, place on a parchment-lined baking sheet, and bake at 350F until edges turn golden, about 12 to 14 minutes.