• 1 Cup All-purpose flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking powder
  • 1/4 Teaspoon Baking soda
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Cardamom
  • 1/4 Teaspoon Nutmeg
  • 1 Cup Rolled Oats
  • 1/2 Cup Butter, unsalted, room temperature
  • 1/4 Cup Sugar, granulated
  • 1/4 Cup Brown sugar
  • 1 egg
  • 1 Tablespoon Molasses
  • 3 Teaspoons Milk
  • 1/2 Cup California raisins


In a large bowl, whisk together all-purpose flour, salt, baking powder, baking soda, cinnamon, cardamom, nutmeg, and oatmeal until well combined.  

In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, granulated sugar and brown sugar. Mix for 3 minutes on high. Scrape down the sides of the bowl and add egg, molasses, and milk. Mix until combined. Add the dry ingredients and California raisins to the wet ingredients and mix until there are no dry pockets of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.  

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  Scoop 3 tbsp of cookie dough and roll them into balls and place them 3-4 inches apart on the prepared baking sheet. Bake for 15-16 minutes or until the edges are golden. Cool completely on the tray before transferring to an airtight cotainer. Enjoy with a hot cup of chai or on their own! 

Thanks to Hetal Vasavada for this delicious recipe!

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