Oatmeal cookies have always been one of my least favorite types of cookies until I recently figured out how tasty they are with chocolate chips instead of raisins! I did not originally realize that the raisins were my issue, or that, at the same time, my 13-year-old daughter LOVES oatmeal raisin cookies, and apparently the raisins are her favorite part!
A Healthier Oatmeal Cookie Recipe
So, I asked her to come up with a homemade version that is 100% whole-grain, doesn’t have a ridiculous amount of sugar, and has chocolate chips in at least half of the batch for me. She succeeded in coming up with a very tasty recipe that has me thinking that I may just have a newfound love for oatmeal cookies! The oatmeal gives the cookie a little more crunch than your typical chocolate chip cookie, without having to add in nuts (which some people are allergic to or just don’t like in cookies).
Now, of course with any amount of sugar, these are technically a “rule-breaking” treat, but we think that’s okay on occasion—especially when it’s made-from-scratch and everything else about it is whole-grain.
Every December I go to a Cookie Exchange party with my friends, and I like to bring something different that I can also share on the blog. This year, this recipe is the winner! It’s nice to finally be able to enjoy an oatmeal cookie.
Oatmeal Cookies (with raisins and/or chocolate chips)
Adapted from Joy of Cooking by Sydney Leake
Ingredients
- 1 3/4 cup whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 sticks butter, 16 tablespoons, softened (a little colder than room temp)
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3 cups rolled oats
- 3/4 cup raisins
- 1/2 cup chocolate chips
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In another large bowl, use an electric mixer (or stand mixer fitted with a whisk) to cream the butter and sugar together. Mix in the eggs and vanilla.
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Turn the mixer down to low and slowly add the flour mixture to the butter mixture. Stop and use a spatula to scrape the sides as needed. Fold in the oats.
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Divide the dough in half between the two bowls. Fold the raisins into one half and the chocolate chips into the other half.
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Spoon out the cookie dough about 3 inches apart onto an ungreased baking sheet (lined with parchment, if desired) and bake one sheet at a time until golden brown, 8 to 12 minutes. Alternatively, you can bake both sheets at the same time on convection.
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I agree, raisins in baked goods are the worst! Oatmeal butterscotch cookies made thin and crispy, on the other hand, are amazing!
Hi Kristin, that recipe sounds great! Can you please post a link? Thanks!
Kristin,
You can soak the raisins in hot water for about 10-15 minutes before using, and they will plump up and not be so hard.
Just a thought to make this more “whole foods” – I’ve been subbing out coconut sugar for brown sugar in most of my baked goods and have never had a complaint! The glycemic index is about half of regular sugar and therefore the sugar doesn’t hit your body as hard as regular cane or brown sugar.
Thanks for the tip!
Can these be frozen?
These should be fine frozen.
Can’t wait to try these, chocolate chip oatmeal cookies are my absolute favorite but haven’t had any since following your blog and changing our diet a few months ago. I have an office cookie party, plus my birthday next week so this is the perfect time to try them!
Making these now. I think directions don’t list when to add the oatmeal, but I figured it out ;) I was thinking the dough looked dry, but thankfully realized I had forgotten to add the eggs and vanilla when I was distracted by someone at the front door! Looking forward to sharing these with family and friends, Thanks!
Thank you for pointing that out. The recipe is now up to date. Hope you enjoyed them!
I am excited to try this recipe, I am sort of new to baking and I am not sure how to properly measure the ingredients, can someone please share how best do to this. Thanks in advance. Gina
Gina, I set eggs and butter out on my counter several hours before I plan to bake. Brown sugar you can pack and press into the measuring cup. With flours you want to gently spoon into the measuring cup and level off, you don’t want to pack and press on the flour. Things like baking soda and salt I scoop teaspoon into the container and level it off with my finger. Hope this helps!
This recipe looks great! Do you add the rolled oats in with the flour or at the end with the raisins/choc chips?
Courtney- we have updated our recipe to show that you fold in the oats after your mixed the flour and butter.
Think you can sub a gluten free flour blend and coconut oil to make this gluten and dairy free? I wish i could have your whole food ingredients but I’m allergic :-(
You could certainly try – let us know how it goes!
I love it! Anything with raisins can be made better by substituting chocolate chips—- including a box of raisins Great recipe and I love that your daughter did this.
I always add pumpkin spice to mine and they are THEEEE best!
I made these today and they were very good! I dropped some off at my mom’s house, too, and she texted later saying that they are some of the best cookies she’s ever had! Thanks for the recipe!
thats nice, i will try it some. if anyone here wants to learn how to cook african dishes i can be of great assistance.
My kids always want something new to eat like every other day, So I make them the oatmeal cookies. OMG they just loved it, thanks for sharing the recipe
Such an amazing recipe for kids …Thanks for sharing this one
I made these today using white whole wheat flour and coconut sugar. They didn’t spread out very much – definitely not like the picture. They tasted great, but were a little dry. I think next time I might cut back on the flour a little bit.
This looks so delicious! simply love it
Is this a thicker and chewy cookie recipe? If so, I will try it out. So far all the recipes I’ve tried from various sources produce a thin and crispy version, which I don’t like as much. Thank you.
Depending on how big you make them, will determine how they come out. They should come out a little chewy. Some readers said they tried and they came out a little thin and dry, so you may have to play around with them based on your oven and ingredients. :) – Nicole
Do you have a calorie count on these by chance?
Hi Shari, read here on why Lisa doesn’t include calorie counts. – Nicole – https://www.100daysofrealfood.com/do-not-count-calories-still-lose-weight/