If you’re a fan of the big, chewy oatmeal raisin cookies that they serve at Subway restaurants, then you’re in luck. This oatmeal raisin cookie recipe allows you to make very similar sweet treats in your own kitchen. Honestly, the ones at the shops are good, but sometimes, you can’t catch the fresh batch. Give this recipe a try, and you’ll soon find that you won’t have to go far to get fresh-out-of-the-oven cookies.
We love a good batch of oatmeal raisin cookies, they’re the perfect balance between a sweet treat and a nutritious one. The fiber from both the oatmeal and the raisins is something many of us lack in our diets. You can even choose to reduce the recommended amount of sugar in this recipe if you’re someone who prefers a little less sweetness.
Additionally, this oatmeal raisin cookie recipe calls for shredded coconut that not only gives your cookie that added texture but a whole host of nutritional benefits that come from cooking with coconut. Our favorite part of this dish, however, has got to be the use of clove and cinnamon. They give your cookies a subtle Christmas-y taste!
How To Make Perfect Subway Copycat Oatmeal Raisin Cookies
- 2 cup all purpose flour
- ½ cup rolled oats
- 1 cup white sugar granulated
- 3/4 cup brown sugar packed
- ¾ cup butter unsalted
- 1/2 cup raisins
- 1/3 cup shredded coconut
- 1/4 cup whole milk
- 2 eggs
- 1 tbsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 tbsp. vanilla extract
- ½ tsp. baking soda
- 1/2 tsp. salt
- Heat the oven to 350 degrees Fahrenheit
- In a large bowl, beat together the butter, milk, sugar, eggs and vanilla.
- It is easiest to use an electric mixer for this; however, if you don't have one you may mix manually until the mixture is smooth.
- In another bowl, sift together the flour, salt and baking soda.
- Then mix in the salt, ground cinnamon and ground cloves.
- Add the flour and spice mixture to the butter mixture and mix well.
- Stir in the oats, raisins and shredded coconut.
- Use a spoon to drop the cookies onto an ungreased cookie baking sheet.
- Bake the cookies in batches for around ten to 12 minutes, until the outsides are golden brown.