Whole Wheat Oatmeal Cookies
by Laura Kanya
September 15, 2023 Jump To Recipe
These whole wheat oatmeal cookies are a delicious and hearty snack or dessert that’ll satisfy your sweet tooth and your hungry belly! The combination of whole wheat flour and rolled oats creates chewy oatmeal cookies that are completely customizable, so they’re as kid and adult-friendly as they come.
Table of contents
Why We Love These Whole Wheat Oatmeal Cookies
This great recipe creates the perfect oatmeal raisin cookies and they’re made with whole grains! When we’re looking for healthy oatmeal cookies, we tend to focus on what sweeteners we can take out of the recipe, but what about adding something even better in? The whole wheat flour and hearty oats give these chewy oatmeal raisin cookies some substance and nutrition so you can satisfy your sweet tooth with something wholesome.
Recipe Highlights For Healthy Oatmeal Cookies
- Oats add texture and nutrition
- These are oatmeal cookies with wheat flour instead of all purpose flour for added fiber
- Prep is easy and quick
- Customizable add-ins
- Can freeze the dough or baked cookies
Ingredients for This Oatmeal Raisin Cookie Recipe
- Whole Wheat Flour: We used white whole wheat flour for its milder taste, and while it’s lighter in color, it is 100% whole wheat. Whole wheat flour is a healthier option loaded with nutrition like fiber, vitamins, and minerals, and it’s better for heart health.
- Old-Fashioned Rolled Oats: Oats are rich in fiber so they aid in digestion, lowering cholesterol, and overall heart health.
- Unsalted Butter: If you only have salted butter on hand, reduce the additional amount of salt you add to the dough.
- Sugar: We use both granulated white sugar and packed light brown sugar to get the best flavor and texture. Feel free to use granulated maple sugar if you have it and prefer an unrefined sugar!
- Eggs
- Baking Staples: Vanilla Extract, Baking Soda, Ground Cinnamon, Table Salt
- Dark Raisins (or substitutes)
How To Make Healthy Oatmeal Cookies
Step 1: Preheat and Prep
Position the rack so it’s in the middle of the oven and preheat to 375 degrees F. Line three large rimmed baking sheets with parchment paper and set aside.
Step 2: Mix Wet Ingredients
In a large bowl, beat the butter and sugars with a stand mixer paddle attachment on medium speed. Mix until it’s combined and slightly lightened, about 3 minutes. Then, reduce the mixer to low speed and add the eggs. Combine until they’re just incorporated, and then scrape down the sides and add the vanilla. Again, mix until the vanilla is just incorporated. This should take 30 seconds to 1 minute.
Step 3: Mix Dry Ingredients
Meanwhile, whisk the flour, soda, cinnamon and salt together in a medium bowl.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients (the flour mixture) to the bowl of a stand mixer, beat on low speed until it’s just combined, scraping the sides as needed. This should take about 1 minute. Add in the oats and sweet raisins and then mix them on low speed until everything is evenly distributed, about 30 seconds.
Pro Tip: Scraping the bowl throughout the mixing process helps ensure everything is incorporated.
Step 5: Scoop Dough
Using a 1 ½-inch cookie scoop (about 1 ½ Tbsp. per cookie), scoop 12 cookies per tray, keeping equal distance between the cookies. Repeat on the remaining cookie sheet.
Step 6: Bake
Bake one pan of cookies on the center rack until they’re golden brown on the edges and just set in the center, which should take about 8 to 10 minutes. Remove them from the oven and let them cool on the sheet pan for 5 minutes.
Pro Tip: The cookie should be slightly wet in the middle and golden on the outside when you take it out of the oven. This ensures a chewy, softer cookie with crispy edges.
Then, transfer the first batch of cookies to wire racks to cool completely for about 15 minutes. Repeat with the remaining cookies and then enjoy.
FAQs and Expert Tips
FAQs for Whole Wheat Oatmeal Cookies
Are homemade whole wheat cookies good for you?
Here at HSR, we believe “health” includes a healthy balance. While this recipe does include granulated sugars, we still consider these healthy whole wheat raisin oatmeal cookies when consumed in moderation. The whole wheat flour and oats are a nutrient-dense duo that offers several health benefits and makes these a healthier version of the typical oatmeal cookie.
What are the best kind of oats to use?
This particular recipe calls for old-fashioned rolled oats to deliver chewier healthy oatmeal raisin cookies and more texture. You could also use quick oats, but they’ll have less texture because they absorb moisture faster – therefore, they’ll be much softer. Do not use steel cut oats as they will be way too crunchy and tough.
Whole Wheat Cookie Storage and Freezing
- Storage: Keep your oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
- How to Freeze Cookies: Scoop your cookie dough onto a tray lined with parchment paper and freeze for one hour, uncovered. Then, transfer the frozen cookie dough balls to a sealed airtight container or bag. When you’re ready to bake, remove the dough balls from the freezer, and place them on a parchment-lined baking sheet to defrost. Push the dough balls down slightly and bake as directed in the recipe.
- Freezing Baked Cookies: You can also freeze the cookies fully baked, just store them in an airtight container or bag and then pull them out of the freezer to thaw at room temperature.
Substitutions and Variations to Try
- You can use golden raisins, or exclude raisins from the recipe altogether.
- You can add any dried fruit in place of raisins. Dried cherries, diced dried apricots, or dried cranberries would be delicious!
- Instead of cinnamon, you could use a blend of allspice and cardamom or substitute in pumpkin pie spice for more of an autumnal twist.
- Add in ⅓ cup of chopped toasted nuts – such as walnuts or pecans – for more crunch.
- Fold semi-sweet or dark chocolate chips or butterscotch chips into the dough.
- Drizzle melted peanut butter over your cookies for additional flavor and points for presentation.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Whole Wheat Oatmeal Cookies
- Total Time: 1 hour, 5 mins
- Yield: 36 cookies 1x
Description
These whole wheat oatmeal cookies are a delicious and hearty snack that’ll satisfy your sweet tooth and your hungry belly! The combination of whole wheat flour and rolled oats creates chewy oatmeal raisin cookies that are completely customizable, so they’re as kid and adult-friendly as they come.
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 3 cups old-fashioned rolled oats
- 1 cup dark raisins
Instructions
- Position rack in the middle of the oven and preheat to 375 degrees F. Line 3 large rimmed baking sheets with parchment and set aside.
- Beat butter, granulated sugar and brown sugar with a stand mixer with paddle attachment, on medium speed until combined and slightly lightened, about 3 minutes. Reduce mixer to low speed, add eggs and vanilla, 1 at a time until just incorporated, scraping after each addition, 30 seconds to 1 minute.
- Meanwhile, whisk flour, soda, cinnamon and salt together in a medium bowl.
- Add to the mixer, beat on low speed until just combined, scraping the sides as needed, about 1 minutes. Add oats and raisins, mix on low speed until evenly distributed, about 30 seconds.
- Using a 1 ½-inch cookie scoop (about 1 ½ Tbsp. per cookie), scoop 12 cookies per tray, keeping equal distance between the cookies. Repeat on remaining 2 trays.
- Bake one pan of cookies on the center rack until golden on the edges and just set in the center, 8 to 10 minutes. Remove from the oven. Let cool on pan for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining cookies.
Notes
Storage: Keep your oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
How to Freeze Cookies: Scoop your cookie dough onto a tray lined with parchment paper and freeze for one hour, uncovered. Then, transfer the frozen cookie dough balls to a sealed airtight container or bag. When you’re ready to bake, remove the dough balls from the freezer, and place them on a parchment-lined baking sheet to defrost. Push the dough balls down slightly and bake as directed in the recipe.
Freezing Baked Cookies: You can also freeze the cookies fully baked, just store them in an airtight container or bag and then pull them out of the freezer to thaw at room temperature.
- Prep Time: 21 mins
- Active Time: 20 mins
- Cook Time: 24 mins
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: one cookie
- Calories: 126 cal
- Sugar: 12 g
- Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
Laura Kanya
Laura Kanya is a freelance recipe developer and tester in Vermont. She has been active in the food industry for more than two decades in a variety of roles in Vermont, Washington, Pennsylvania, Utah and New York; including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. Most recently working as a recipe tester and developer for EatingWell, Southern Living, Food & Wine, Allrecipes, Martha Stewart Living, and Better Homes & Garden. Laura lives in Vermont with her husband, son, and daughter. She enjoys biking with her family, spin classes, playing racquetball, swimming at the local swimming hole, walking her dog Blue, coffee and pastries with friends and finding the best maple creemees.
These really tasted good! Making another batch for Christmas!!
I hope you enjoy your Christmas treat! 🙂
Will eat while playing my fav game
Sounds like a good time! 🙂
hey have the perfect chewy texture and are packed with wholesome goodness. I love that they’re made with whole wheat flour, making them a guilt-free treat. Plus, they taste so delicious!
Thanks Gianne! The texture is my favorite too.
This looks amazing and such a treat! Thank you!
Glad you think so, Suja!
Glad you like them!
I love that these use whole wheat. Now I can call them healthy! LOL. I’m so making these.
Hahah we’re glad you like the sound of these whole wheat cookies, Beth!
I loved the flavor and texture of these oatmeal cookies!
Thank you, Kate! Whole wheat oatmeal cookies are so perfectly textured and chewy – we’re glad you loved them!
I love that these use whole-wheat flour! So tasty and better for you too 🙂
We love the whole wheat element too! Thank you, Helen. 🙂
I am happy to find this recipe. I made a couple of adjustments – I ground the wheat in my Mockmill. I subbed half peanut butter and half oil for the butter and used dried cranberries instead of raisins. (Added ginger and nutmeg too.) OMG they smell good, and my kid likes them. I love cookies, but they are mostly sugar and grease. Here’s one with protein and fiber. Yay!