Cottage Cheese Oatmeal Raisin (Printable)

Protein-rich cookies blending creamy cheese, oats, and sweet raisins ideal for a quick morning boost.

# 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 Make It:

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.
03 - In a large bowl, combine cottage cheese, brown sugar, honey, egg, vanilla extract, and melted coconut oil, stirring until well combined and creamy.
04 - Add dry ingredients to wet ingredients, stirring until just combined.
05 - Fold in raisins and walnuts if using.
06 - Scoop heaping tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
07 - Bake for 18 to 20 minutes, until set and lightly golden around the edges.
08 - Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're genuinely filling—the cottage cheese and oats keep you satisfied way longer than a regular cookie ever could.
  • No mixer required, no fussy techniques, just a couple of bowls and about fifteen minutes of your time.
02 -
  • Don't overbake these or they'll lose their signature softness and become dense and dry—pull them out when the edges look barely set.
  • The cottage cheese needs to be reasonably smooth; if yours has large curds, blend it briefly before using so the texture stays uniform.
03 -
  • If your cottage cheese is particularly watery, drain it through a fine sieve for a few minutes before using—drier curds mean better texture.
  • These are forgiving enough that you can fold in whatever nuts, seeds, or dried fruit you have on hand without needing to adjust anything else.
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