Using white whole wheat flour in place of all-purpose flour gives these Classic Oatmeal Raisin Cookies a wholesome whole grain makeover. I like to use both golden and dark raisins, which gives the cookies more dimensional flavor, and looks pretty, too. Of course, you can play around with the mix-ins -- try dried cranberries or tart cherries, or add nuts, sunflower seeds, or chocolate chips in place of some of the raisins. Looking for a dairy-free oatmeal cookie? Try these Oatmeal Raisin Cookies with Chocolate and Nuts, which are made with coconut oil instead of margarine, and also feature whole grain white whole wheat flour.
- 1/2 cup butter (1 stick, unsalted, softened)
- 1/2 cup light brown sugar
- 1/2 cup sugar (granulated)
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cup all-purpose flour (or white whole wheat)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups oats (rolled)
- 1 cup raisins (or 1/2 cup dark raisins and 1/2 cup golden raisins)
- Preheat the oven to 350° F.
- Line 2 large baking sheets with parchment paper and set aside.
- Place the butter, brown sugar, and granulated sugar in a large bowl, or the work bowl of an electric stand mixer fitted with the balloon whisk attachment.
- Using electric beaters, a large spoon, or the stand mixer, cream the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla, and beat until well-combined.
- In another large bowl, use a clean, dry whisk to combine the flour, cinnamon, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and beat or stir until well-incorporated, about 1 minute.
- Add the oats and mix on low or stir to combine.
- Stir in the raisins until they are evenly distributed throughout the cookie dough. (The dough will be thick, so mixing with clean, dry hands may be easiest if you're not using a mixer!)
- Using a teaspoon or cookie scoop, drop walnut-sized balls of dough onto the prepared baking sheets about 1" apart.
- Bake in the preheated oven until slightly golden and set in the center, about 11 - 13 minutes.
- Remove the cookies from the oven and allow to cool on the baking sheets for 1 - 2 minutes before transferring with a spatula to a wire rack. (The cookies will be soft right out of the oven, but will firm up as they cool.)
- Repeat with the remaining cookie dough.
- Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for up to a week at room temperature, or well-wrapped in the freezer for up to 3 months.
|Nutritional Guidelines (per serving)|