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!
- ¾ cup white whole wheat flour
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 7 Tablespoons unsalted butter (7/8 a stick), softened
- ½ cup light brown sugar, unpacked
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- 1.5 cups rolled oats
- ¾ cup raisins
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl whisk together the 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.