Cottage Cheese Oatmeal Raisin (Print Version)

Protein-rich soft cookies with creamy cheese, oats, raisins, and a hint of cinnamon for a healthy treat.

# What You’ll Need:

→ Dairy

01 - 3/4 cup cottage cheese, full-fat or low-fat

→ Dry Ingredients

02 - 1 1/2 cups old-fashioned rolled oats
03 - 1/2 cup whole wheat flour
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Sweeteners

07 - 1/3 cup brown sugar or coconut sugar
08 - 2 tablespoons honey or maple syrup

→ Add-ins

09 - 1/2 cup raisins
10 - 1/4 cup chopped walnuts or pecans, optional

→ Wet Ingredients

11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 2 tablespoons melted coconut oil or unsalted butter

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together oats, whole wheat flour, baking powder, cinnamon, and salt until evenly distributed.
03 - In a large bowl, combine cottage cheese, brown sugar, honey, egg, vanilla extract, and melted coconut oil, stirring until the mixture is creamy and well incorporated.
04 - Add the dry ingredient mixture to the wet base, stirring gently until just combined. Do not overmix.
05 - Fold raisins and walnuts, if using, into the dough until evenly distributed.
06 - Using a tablespoon measure, scoop heaping portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Gently flatten each portion with the back of a spoon.
07 - Bake for 18 to 20 minutes until the cookies are set and the edges are lightly golden brown.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack until completely cooled.

# Expert Hints:

01 -
  • They're genuinely packed with protein from the cottage cheese, keeping you satisfied until lunch without the sugar crash.
  • One batch makes twelve, so you can grab one straight from the rack or wrap them for the week ahead.
  • The texture is somewhere between a soft cookie and a cake, with little pockets of chewiness from the raisins.
02 -
  • Don't skip the cottage cheese or try to blend it smooth—those tiny curds actually contribute to the tender texture, and blending it makes everything too wet.
  • The dough should be thick and slightly sticky, not thin like regular cookie dough, so if yours looks too wet, you likely overmixed and activated the gluten.
03 -
  • Room temperature ingredients mix together more evenly, so pull your eggs, cottage cheese, and oil out of the fridge fifteen minutes before you start.
  • The secret to keeping them soft is not overbaking—pull them out when the edges are golden but the centers still jiggle slightly, since they continue cooking on the hot pan.
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