Cottage Cheese Oatmeal Raisin (Printable Version)

Soft, protein-packed cookies with creamy cheese, oats, and sweet raisins for a wholesome start.

# 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 until well blended 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 back of spoon.
07 - Bake for 18 to 20 minutes until cookies are set and lightly golden around edges.
08 - Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • Real protein from cottage cheese means you'll actually stay full past mid-morning, unlike most breakfast treats.
  • They come together faster than your usual baking project, which matters on mornings when time is mythical.
  • Soft and chewy instead of crunchy, so there's something almost comforting about eating them warm.
  • You can make a batch on Sunday and grab one with coffee throughout the week without guilt.
02 -
  • Don't skip the initial cooling on the baking sheet; I learned this the hard way when I rushed them to a rack too early and they crumbled into sad, delicious fragments.
  • Cottage cheese really does need to be stirred smooth before mixing in, or you'll get occasional pockets that throw off the texture and flavor.
  • These cookies stay softest when stored in an airtight container at room temperature; the fridge will actually dry them out faster than you'd expect.
03 -
  • Stir your cottage cheese smooth before adding other wet ingredients; those tiny lumps won't disappear on their own and will throw off your texture.
  • Don't bake longer than 20 minutes—the edges should look barely golden, not brown, because they'll keep firming up slightly as they cool and you want them to stay tender.
  • These pair perfectly with Greek yogurt and fresh berries if you want to round out breakfast into something more substantial, or just eat them plain with coffee because they're honestly good enough on their own.
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