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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Please tell me the calorie count listed is for the whole batch in this recipe. .. I’d love to try this cookie recipe. It sounds delish!
Hi the calorie count for 4 dozen cookies is 1256kcal. – Nicole
Thanks for this recipe! I have loved it for so long now. Today I made some adaptions because I didn’t have the right kind of flour in hand. I used 1/2 cups sapphire flour with 1/4 cup of coconut flour and I added 3 Tbsp of water to the recipe to compensate for the heavier coconut flour. I wondered how the sapphire flour compares to the whole wheat pastry flour. Are they similar? The cookies turned out awesome as usual so I must of done something right!
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/
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
This looks so delicious! simply love it