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Whole Wheat Oatmeal Raisin Cookies

old-fashioned oatmeal raisin cookies stacked on top of each other on a marble background
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5 from 2 reviews

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!

Ingredients

Scale
  • 1/2 – 3/4 cup (50g – 100g) raisins (depending on your preference)
  • 1 1/2 cups (190g) whole wheat flour*
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 12 Tablespoons (170g) unsalted butter, at room temperature*
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) white granulated sugar
  • 1 large egg
  • 1 1/3 cups (133g) old-fashioned oats

Instructions

  1. Preheat the oven. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line two half-sheet baking sheets with parchment paper. Alternatively, one large baking sheet lined with parchment paper will also work. 
  2. Soak the raisins. Warm 1/3 cup (158 ml) of water in a bowl and place the raisins in the water to soak until ready to use (step 5). This will ensure the raisins are soft and plump. 
  3. Combine the dry ingredients. In a medium bowl, whisk the flour, baking soda, cinnamon, salt, and nutmeg together. 
  4. Combine the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes.  Add the brown and white sugars and cream on medium speed until light and fluffy, about 3 minutes. Add the egg and beat on medium speed until incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 
  5. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined, then add the oats until just mixed. Strain the raisins from the water, and add the raisins at low speed until incorporated. The dough will look dry; use a spatula to incorporate any loose oats or raisins at the bottom of the bowl.
  6. Shape the cookie dough balls. Form the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheets.
  7. Bake. Bake one baking sheet at a time until the edges are light golden brown and the middle looks soft and gooey. Approximately 11-12 minutes bake time.  
  8. Serve. Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. 

Notes

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.

Nutrition

Keywords: Oatmeal Raisin Cookies, Oatmeal Recipes, Oatmeal Cookie Recipe

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