These Whole Wheat Oatmeal Raisin Cookies feature crispy edges and a chewy center…just the way oatmeal raisin cookies should be!
We’ve been working on our art skills around here lately. And by art skills, I mean drawing in the driveway with chalk. It all started last week when I picked Robbie up from daycare. He was on the playground, and he had a piece of sidewalk chalk in both hands. He was getting all Picasso on that sidewalk. (To be more accurate, he was getting all Jackson Pollock on that sidewalk. I’d describe Robbie’s style as abstract expressionism…with a focus on the abstract!) Needless to say, once I saw how much fun he was having, we loaded up into the car and drove straight to the store to get him a box of chalk. And then we decorated the driveway at home that evening. (On a side note, it hasn’t rained in a bit here…so Robbie’s art is still in our driveway.)
While Robbie was fine-tuning his art skills in the driveway, I was inside baking up a batch of these Whole Wheat Oatmeal Raisin Cookies. Oatmeal raisin cookies happen to be one of my favorite kinds of cookie. Laura disagrees with me here, but even she admitted that these cookies were pretty tasty. (I saw her sneak back later and grab a half of a cookie when she thought no one was watching. But I saw her. Like Santa, I see everything!)
As anyone with a toddler knows, mealtime can be a bit difficult. Robbie might devour a certain food one day only to push it away the next. Or he might request a certain food only to say “no Dada” once it shows up on his tray. I’m pretty sure that kid would be perfectly content eating crackers all day. But Laura and I are on a constant quest to sneak whole grains into his diet. And thus these Whole Wheat Oatmeal Raisin Cookies. Now these are still cookies, so they should be eaten in moderation…but if he’s going to eat a cookie, it might as well have whole grains in it, right?
These Whole Wheat Oatmeal Raisin Cookies are made solely with whole wheat flour. I know some folks shy away from whole wheat flour because it’s different. But here’s the thing. With just a few small adjustments, you can easily sub whole wheat flour into your favorite recipes. Sometimes you might find a 50-50 blend of whole wheat and all-purpose flour is the best mix. But other times you can go all whole wheat flour.
These Whole Wheat Oatmeal Raisin Cookies are a case where you can go all whole wheat! Plus, the whole wheat flour along with the oats and cornstarch in these cookies yields a wonderfully chewy cookie. In fact, I would call these the perfect oatmeal raisin cookie. And I’ve had more than a few oatmeal raisin cookies along the way…so I know a good cookie when I meet one!
For these Whole Wheat Oatmeal Raisin Cookies, I used Bob’s Red Mill Organic Whole Wheat Flour. This flour is 100% stone-ground using U.S.-grown wheat. Plus, it contains all of the wheat–bran and all. (That’s what gives this wheat flour a slightly tan color as compared to all-purpose flour.) One pound of wheat berries go in, and one pound of whole wheat flour comes out. Pretty cool, huh? That’s why this whole wheat flour is so high in fiber and protein! Furthermore, Bob’s Red Mill Organic Whole Wheat Flour is certified organic by the USDA.
I’m not sure where the summer went, but we’re already looking at back-to-school time. It’s time to fall back into our routines after a fun summer full of vacations and adventures. The school year gets a bit hectic and crazy. I get it. Weeknight dinners are often an afterthought following a busy afternoon full of after-school activities. But you can still sneak healthy ingredients into your favorite recipes. Take these Whole Wheat Oatmeal Raisin Cookies. No one would know that these are made with whole wheat flour! I mean, we’re gonna eat a cookie anyways. So we might as well sneak some whole grains in there.
I think I actually prefer my oatmeal raisin cookies with whole wheat flour. Try these out and see if you agree! In the meantime, we’ll be in the driveway putting the finishing touches on our next masterpiece. Enjoy, my friends, and happy back-to-school time!
Whole Wheat Oatmeal Raisin Cookies
- 1 cup brown sugar
- ¼ cup sugar
- 1 cup 2 sticks unsalted butter, room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups Bob's Red Mill Organic Whole Wheat Flour
- 1¼ tsp baking soda
- ¾ tsp cornstarch
- 1 tsp cinnamon
- ½ tsp salt
- 2½ cups Bob's Red Mill old-fashioned rolled oats
- 1 cup raisins
- Using a countertop mixer, cream together brown sugar, sugar and butter until light and fluffy (approximately 2-3 minutes on medium-high speed).
- Add eggs and vanilla; mix until well combined.
- In a separate bowl, sift together whole wheat flour, baking soda, cornstarch, cinnamon and salt. Add flour mixture to mixing bowl and mix on low speed until well combined.
- Add oats and raisins and mix on low speed until well combined.
- Drop 1½” balls of dough onto 2 parchment-lined baking sheets. Refrigerate dough for 30 minutes before baking.
- Using the palm of your hand, flatten dough balls slightly.
- Preheat oven to 350°F.
- Bake for 20-22 minutes or until edges of cookies just begin to turn golden and crispy.
This Whole Wheat Oatmeal Raisin Cookie post was written by me on behalf of
Bob’s Red Mill. The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!