My Kodiak Cakes Oatmeal Raisin Cookies taste just like the
classic you know and love, with soft centers, chewy oats, and warm
cinnamon flavor in every bite. By using Kodiak Cake pancake mix in place
of traditional flour, these cookies have an added boost of protein and
fiber. They are easy to make, family-friendly, and perfect for a
wholesome treat that feels indulgent. You’ll love them!
🍪 Kodiak Cakes Oatmeal Raisin Cookies Ingredients
Here’s what you need to make Kodiak oatmeal raisin cookies:
-
¾ cup
Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
(95g) - ½ cup butter, softened (1 stick)
- ½ cup packed light brown sugar (120g)
- 2 tablespoons white sugar (25g)
- 1 large egg
- 1 teaspoon vanilla extract
-
1½ cups rolled oats, dry (150g; AKA old fashioned
oatmeal) - 1 teaspoon cinnamon
- ½ cup raisins (80g)
Find a printable recipe card below.
Kodiak pancake mix works nicely as a stand-in for traditional flour
because it is made with whole grains and added protein. Unlike regular
flour, it already contains leavening and some sweetness, which is
important to keep in mind when baking with it.
These cookies are easy to customize. Chopped walnuts or pecans make a
great addition and can be folded in right along with the raisins. If you
prefer, chocolate chips or chunks are another tasty option.
For the most consistent results, use a food scale to weigh your dry
ingredients. Scooping by volume can vary depending on how the mix is
packed, which can affect the final texture of the cookies.
You will need an electric hand mixer, parchment paper, a baking sheet, and
a cooling rack. A 1½-2 tablespoon cookie scoop is also helpful for
creating evenly sized cookies that bake uniformly.
Gluten Free Kodiak Cakes Oatmeal Raisin Cookies
If you want to make gluten-free Kodiak oatmeal raisin cookies, be sure
to use certified gluten-free oats. Regular oats may be contaminated by
other gluten-containing grains during processing. Kodiak Buttermilk
Power Cakes mix is not gluten-free, so swap in
Kodiak Cakes Frontier Oat Mix
instead for a gluten-free option.
Vegan Kodiak Cakes Oatmeal Raisin Cookies
Kodiak Cakes Buttermilk Pancake Mix is not vegan, so choose the
Plant-Based Kodiak Cakes
mix if you want to keep these cookies vegan. You will also need a
reliable vegan egg substitute and should swap the butter for vegan stick
butter. With those simple changes, you can easily make a fully
plant-based version of this recipe.
😋 How to Make Kodiak Oatmeal Raisin Cookies
In a large bowl, use a hand mixer to cream the softened butter
and sugars until smooth. Mix in the egg and vanilla, then set the
bowl aside.
In a separate medium bowl, combine the Kodiak Cakes mix, oats, and
cinnamon. Add the dry mixture to the wet ingredients and blend with
the hand mixer until just combined. Fold in the raisins by hand.
Cover the dough and refrigerate for 1 hour. This step helps control
spreading. Near the end of the chilling time, preheat the oven to
350F (177C).
Scoop the dough into 1½-2 tablespoon balls and arrange them about 2
inches (5 cm) apart on a dark baking sheet lined with parchment
paper. You will need two baking sheets.
Bake on a rack positioned about ⅓ down from the top of the oven for
12-14 minutes. The centers will look slightly underbaked when you
remove them, which is key for soft cookies.
Let the cookies cool on the baking sheet for 5-10 minutes. They
will continue to firm up as they cool, so don’t skip this step!
Transfer them to a cooling rack and allow them to cool completely
before refrigerating. I enjoy these cookies best at room
temperature.
Leftovers
Store Kodiak oatmeal cookies in an airtight container in the refrigerator
for 3-4 days to keep them from drying out.
These cookies also freeze well. Layer them in a freezer-safe container
with parchment or freezer paper between the cookies. Thaw in the
refrigerator for 1-2 days before serving.
Watch How to Make It!
Kodiak Cakes Oatmeal Raisin Cookies Recipe
Summer Yule
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