Deep-Dish Oatmeal Raisin Cookies with Ice Cream

Yield: 8 Servings
Total Time:
1 hr
See post for additional recipe details. Feel free to use whichever ice cream is your favorite. The oatmeal cookies also go great with mint chip ice cream.


Oatmeal Raisin Cookie Dough

  • 1 1/4 cups (155g) Flour
  • 1 teaspoon (5g) Baking Soda
  • 1/2 teaspoon (3g) Kosher or Sea Salt
  • 2 cups (180g) Old-Fashioned Oats
  • 3/4 cup (170g) unsalted Butter, at room temperature
  • 1 1/4 cups (275g) packed Brown Sugar
  • 2 Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 cup (170g) Raisins

Other needs

  • 4- inch to 6-inch ramekins , or other small baking dishes
  • Vanilla ice cream or flavor of choice


  1. Preheat the oven to 350°F (325°F if using convection).
  2. In a bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.
  3. In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as necessary.
  4. Stir in the flour/oat mixture until nearly combined. Stir in the raisins. Chill dough for about 30 minutes.
  5. Fill ramekins 1/2" deep with cookie dough.  Place ramekins on sheet pan and put in middle rack of oven.  Bake 12-14 minutes, or until top starts to turn golden brown (the cookies should be slightly under baked, but not too doughy).
  6. Remove from oven and allow to cool for about 10 minutes.  Top with ice cream and serve.

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