Lacy Caramelly Raisin-free Oatmeal Cookies

I used to have a client who professed a weakness for oatmeal cookies. Each meeting thereafter, I made sure we had oatmeal cookies included in the refreshments. It's the little things. And speaking of little things, why avoid a delicious cookie because of the raisins?

I've never been a raisin super fan, (looking at you Chanie), but have fallen for goldenberries. These are sweet and tart and chewy. Not dark, hard, shriveled also-ran Halloween "treats" that could've been wine instead of blech. (I know, different grapes, but you get my point: raisins are just not a grape's best self!)


Goldenberries, the sexy cousin in dried fruit family, are good for you. Bonus, they're easy to sub in for raisins or dried fruit in most any recipe; granola, muffins, carrot cake, sauteed with vegetables like spinach or chard in an agro-dolce preparation.

Goldenberries are one of the key ingredients in my lacy oatmeal cookies. These come together quickly and please everyone.


  • 1 1/2 C quick cooking rolled oats (thick cut would be nice, no instant, no steel-cut)
  • 3/4 C unbleached AP flour (sub half for white whole wheat or whole wheat pastry flour if you like)
  • 1/2 tsp cinnamon (I love Ceylon/Sri Lanka cinnamon which has a more complex profile)
  • 1/2 tsp baking soda
  • 8 TBSP (1 stick) unsalted butter @ room temp
  • 1/2 C (packed) light brown sugar
  • 1/4 C vanilla sugar
  • 1/4 C palm sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp orange blossom water
  • 1/2 C chopped goldenberries
  • 1/4 C chopped toasted pecans


  1. Preheat oven to 350F, line two cookie sheets with parchment
  2. Place butter in stand mixer and set to low
  3. Toss oats in medium bowl, along with flours, cinnamon, baking soda
  4. Add sugars to butter, scrape down as needed to incorporate fully, creaming to light consistency. Add egg, vanilla, orange blossom water, goldenberries.
  5. Mix dry ingredients then add about 1/3 at a time, scraping down bowl as needed. Add nuts. Mix only until all ingredients are incorporated.
  6. Drop by rounded teaspoonfuls, two inches apart. (I use a small OXO cookie scoop and fill it half full.) Press gently with lightly wet bottom of a measuring cup.
  7. Bake five minutes, remove and rap sheets on counter to encourage spread, then reverse trays as you return to the oven (top to bottom, front to back). Bake another 5-7 minutes, watch at the end. (I turn my oven off for the last two minutes. 
  8. Remove promptly. Let cookies firm up on the sheets before moving them to a cooling rack to cool completely.


Favorite oatmeal cookies

Favorite oatmeal cookies