Try these Chewy Whole Wheat Oatmeal Raisin Cookies for a healthier dessert treat! They use whole wheat flour instead of all-purpose flour and less butter than the traditional oatmeal raisin recipe for a healthier cookie you’ll feel good about eating.
I thought you might need a little pick-me-up this Thursday, so how about some cookies? As the title of this post says, these Whole Wheat Oatmeal Raisin Cookies are perfectly chewy and SO delish!
I spent last Friday night on a baking spree. I’d had a very long week at work and all I needed was to put away my phone and computer and just totally de-stress. Wine, Netflix, scented candles and bubble baths are all great, but this girl just wanted cookies. So I hit the kitchen.
I was craving Oatmeal Raisin Cookies in particular, so I looked to my favorite cookbooks to find a recipe.
Of course, all traditional recipes use all-purpose flour, but I only keep whole grain flours in my pantry, so I knew some adapting was in order.
I used white whole wheat flour and lots and lots of oats, making these cookies fiber-PACKED. Plus, I reduced the amount of butter and sugar just enough to make them a little healthier, while ensuring that they’re still totally addicting.
I won’t lie to you and tell you that you can eat four of these babies as part of a nutritious breakfast. But they’re certainly cookies you can feel BETTER about eating.
Next time, I am going to double the dough and freeze half, so I can make these oatmeal raisin cookies whenever a craving strikes!
These cookies use whole wheat flour instead of all-purpose flour and less butter than the traditional oatmeal raisin recipe for a healthier cookie you'll feel good about eating.
- 3/4 cup white whole wheat flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 7 Tablespoons unsalted butter, 7/8 a stick, softened
- 1/2 cup light brown sugar, unpacked
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1.5 cups rolled oats
- 3/4 cup raisins
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl whisk together the white whole wheat flour, cinnamon, baking powder, salt and nutmeg. Set aside.
In a large bowl beat together the butter, brown sugar, and granulated sugar, until light and fluffy, 3-4 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
Slowly add in the flour mixture and stir to combine, about 30 seconds. Mix in the rolled oats and raisins, stirring to incorporate.
Using wet hands, roll the mixture into 1.5 inch balls and place them on the lined baking sheets, spacing at least 1 inch apart. Flatten the cookies slightly with the palm of your hand. Bake for 14-15 minutes, until the bottoms begin to turn golden brown, but the insides are still soft.
Remove from the oven and allow to cool for 2 minutes on the baking sheet. Use a rubber spatula to remove the cookies from the sheets and place onto wire racks to cool completely. Store in an airtight container.
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