With only a few ingredients, these Oatmeal Raisin Cookies with Self Rising Flour are so easy to make, soft, and chewy! They are perfect for a sweet treat or to share with family and friends!
If you love these cookies, I think you will love some brownies with self rising flour too!
There is nothing better than a good chewy oatmeal raisin cookie! These cookies are made with only a few ingredients, the secret ingredient being self rising flour!
Self rising flour is great because you don't need to add salt or leavening agents to this recipe. It's already in these chewy oatmeal raisin cookies! You can make a big batch of these on the weekends and enjoy them throughout the week as a quick snack or dessert!
Oatmeal is a delicious ingredient to add to lots of different recipes! You can make blueberry oatmeal pancakes, 3 ingredient banana oatmeal bars, and even banana oatmeal muffins!
Jump to:
- Why You'll Love These Oatmeal Raisin Cookies with Self Rising Flour
- What is Self Rising Flour?
- Ingredients to Gather
- Substitutions and Variations
- How To Make Oatmeal Raisin Cookies with Self Rising Flour
- Tips and Tricks
- How to Store Oatmeal Raisin Cookies with Self Rising Flour
- Recipe FAQs
- More Cookies Recipes You'll Love
- 📖 Recipe
Why You'll Love These Oatmeal Raisin Cookies with Self Rising Flour
- They are easy to make! You only need a few simple ingredients to make these delicious cookies! I always have self rising flour on hand to make cinnamon rolls with self rising flour or lots of other ingredients, why not use it to make cookies too!
- They are full of flavor! Classic oatmeal cookies are a favorite in many families, and these cookies have quickly become a favorite in my family too!
- They are a no chill dough! No need to wait for the dough to chill, you can mix them and bake them up!
What is Self Rising Flour?
Self rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. I've created a whole post about the difference between self rising flour vs all purpose flour that will answer all of your questions.
Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour.
I love making 2 ingredient cream biscuits, pancakes with self-rising flour, banana muffins with self-rising flour, chocolate chip cookies with self-rising flour, and waffles with self-rising flour!
Ingredients to Gather
- Self Rising Flour. Self rising flour can easily be found in the grocery store, in the baking aisle. You can also make your own homemade self rising flour. You cannot use all purpose flour in this recipe. If you do, you would need to add a little bit of baking powder to the batter.
- Brown sugar. For sweetness. Coconut sugar, maple syrup, or granulated sugar can be used in place of brown sugar if that is what you have in the house.
- Oats. Old fashioned oats give the cookies a chewy, dense flavor and texture. Steel cut oats or instant oats won't work in this recipe.
- Raisins. To add to the chewy texture of the cookies. They also add a burst of sweetness in every bite.
See printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Add nuts! You can add 1 cup of chopped walnuts, pecans, or even almonds for a crunchy texture.
- Add more dried fruit! Raisins are classic, but you can also make oatmeal cranberry cookies by replacing the raisins with craisins. Shredded coconut would also be a great addition to these delicious cookies.
- Add more spices! You can add pumpkin spice or vanilla extract to give these cookies a little more zing.
- Add chocolate chips! Just like in oatmeal chocolate chunk cookies, chocolate is always a good idea! Chocolate chips make everything just a little bit better in my opinion! Instead of raisins, use semi-sweet chocolate chips, dark chocolate chips, or even white chocolate chips.
- Change the flour! You can adjust the amount of white all purpose flour by substituting half white flour for whole wheat flour. You can also make them gluten free by using a 1 to 1 replacement for gluten free flour.
How To Make Oatmeal Raisin Cookies with Self Rising Flour
With a small ice cream scoop, scoop the dough onto the prepared baking sheets. Bake for 8-10 minutes or until just lightly brown. Allow the cookies to cool on a wire rack.
Tips and Tricks
- Make sure the butter is at room temperature. If the butter is too hard, it will not mix into the other ingredients well and will have large chunks of butter throughout the cookie batter.
- Use an ice cream scoop to scoop the cookie batter onto the baking sheet. This will make sure that the cookies are all the same size and bake at the same time.
- Allow the cookies to cool slightly on the baking sheet before placing them on a wire cooling rack. This will help the cookies stay together before they are served.
How to Store Oatmeal Raisin Cookies with Self Rising Flour
This cookie batter is perfect to make ahead of time! Make the batter completely and then cover it with plastic wrap and place the large bowl in the refrigerator. When you are ready to bake them, preheat the oven to 350 degrees F and bake for 8-10 minutes.
Keep baked cookies in an airtight container for up to 5 days.
These cookies can also be frozen! You can freeze them in dough balls or you can freeze the baked cookies. Allow the baked cookies to defrost on the counter at room temperature until they are thawed completely.
Recipe FAQs
No, you need to use self rising flour to get the chewy texture. if you don't use self rising flour, the cookies will be more crispy than chewy.
Definitely! Self rising flour helps make these cookies cakey and chewy.
You can, but you won't get that chewy, dense texture that you get with old fashioned oatmeal.
More Cookies Recipes You'll Love
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📖 Recipe
Simple Oatmeal Raisin Cookies with Self Rising Flour
Ingredients
- 2 sticks Butter 1 Cup, room temperature
- 1 ½ cups Brown Sugar
- 2 large Eggs
- 1 teaspoon Cinnamon
- 2 cups Self Rising Flour
- 3 cups Old Fashioned Oats
- 2 cups Raisins
Instructions
- Line 2 baking sheets with parchment paper. Set that aside. Preheat to oven to 350 degrees F.
- In the bowl of a stand mixer, add the butter and brown sugar. Mix until light and fluffy, about one minute.
- Add the eggs to the stand mixer and mix again.
- Pour the flour, oatmeal, and cinnamon into the bowl of the stand mixer and mix until all the ingredients are combined.
- Add the raisins to the bowl and mix again. With a small ice cream scoop, scoop the cookie batter onto the prepared baking sheets. Bake for 8-10 minutes or until the cookies are slightly golden brown and baked through. Allow the cookies to cool on a wire cooling rack.
Notes
- Make sure the butter is at room temperature. If the butter is too hard, it will not mix into the other ingredients well and will have large chunks of butter throughout the cookie batter.
- Use an ice cream scoop to scoop the cookie batter onto the baking sheet. This will make sure that the cookies are all the same size and bake at the same time.
- Allow the cookies to cool slightly on the baking sheet before placing them on a wire cooling rack. This will help the cookies stay together before they are served.
Brenda says
Love this thanks
Loni says
I made these cookies today. I used craisins rather than raisins. They are easy and delicious. I will be making them again.
Deborah Velazquez Brown says
Made the oatmeal cookies but I put 1c. Of raisins and 1c of granola they came out great. Thank you