These thick, chewy oatmeal raisin cookies made with whole wheat flour are perfect for breakfast or with your morning coffee. Make start to finish in 45 minutes; no chilling required!
Recipe inspired by Sarah Kieffer’s Oatmeal Raisin Cookies in 100 Cookies: The Baking Book for Every Kitchen .
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).
DO AHEAD. This cookie dough freezes wonderfully. Roll the dough into 2-tablespoon balls, place them 1/2-inch apart on a sheet pan, and put the sheet pan in the freezer until the dough balls are frozen (about 2 hours). Once the dough balls are frozen, store them in a bag in the freezer until ready to bake. Let the dough balls come to room temperature before baking.
STORAGE. Store in an airtight container for three days at room temperature.
Keywords: Oatmeal Raisin Cookies, Oatmeal Recipes, Oatmeal Cookie Recipe