The Only Oatmeal Cookies I’ve Ever Liked!

5 Reviews / 4.6 Average
Adapted from Joy of Cooking by Sydney Leake
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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.

chocolate chip and raisin oatmeal cookies

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31 thoughts on “The Only Oatmeal Cookies I’ve Ever Liked!”

  1. 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!

  2. 5 stars
    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!

  3. 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.

    1. 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

  4. 4 stars
    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.

  5. 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

  6. 5 stars
    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!

  7. 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.

  8. 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 :-(

  9. This recipe looks great! Do you add the rolled oats in with the flour or at the end with the raisins/choc chips?

    1. Courtney- we have updated our recipe to show that you fold in the oats after your mixed the flour and butter.

  10. 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

    1. 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!

  11. 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!

  12. 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!

  13. 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.

  14. I agree, raisins in baked goods are the worst! Oatmeal butterscotch cookies made thin and crispy, on the other hand, are amazing!

    1. 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.

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