Whole Wheat Oatmeal Cookies
Description
This Whole Wheat Oatmeal Cookies recipe is simple to make, made with whole wheat flour and no granulated sugar, and it’s perfectly soft and chewy and delicious!
Ingredients
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1 cup (2 sticks) butter, softened to room temperature
1 1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract, store-bought or homemade
1 1/2 cups white whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3 cups old-fashioned oats
Optional add-ins*: chocolate chips (semisweet, butterscotch, etc.), chopped nuts (walnuts, pecans, etc.), dried fruit (raisins, cranberries, chopped apricots, etc.) Instructions
Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
In a separate bowl, whisk together the flour, cinnamon, baking soda, cornstarch and salt until combined. Add in this flour mixture gradually to the butter mixture, and mix on medium-low speed until combined. Add the oats, and continue mixing on medium-low speed until combined. If you are using any add-ins (up to 2 cups), fold them in on low-speed until just combined. Do not overmix.
Use a heaping small cookie scoop (a little over 1 Tablespoon) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.
Bake for 10-12 minutes until the edges are just set and are lightly golden. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Notes
**I recommend adding no more than 2 cups total of add-ins to these cookies. Or you can totally just bake them plain without any add-ins.
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If you're looking to enjoy a healthier twist on traditional cookies, whole wheat oatmeal cookies are a fantastic option. Using white whole wheat flour in this recipe brings a nuttier flavor and more fiber compared to regular all-purpose flour, making these cookies a nutritious indulgence. The absence of granulated sugar and the use of packed brown sugar help maintain softness and add a rich molasses flavor that perfectly complements the cinnamon and oats. Oats are well known for their numerous health benefits, including improving heart health and providing sustained energy due to their complex carbohydrates and high fiber content. Adding old-fashioned oats gives these cookies a chewy texture and wholesome richness. You can also boost nutrition and flavor by including add-ins such as walnuts or pecans, which add healthy fats and crunch, or dried fruits like raisins or cranberries to introduce natural sweetness and antioxidants. For best results, chilling the dough before baking allows the flavors to meld and prevents the cookies from spreading too thin, ensuring that soft and chewy texture. Baking at a moderate temperature like 350°F creates a balanced golden finish where the edges set but the center stays tender. Storing these cookies in an airtight container helps maintain freshness up to a week, and freezing them can extend shelf life for months, making it easy to enjoy a healthy homemade cookie anytime. This recipe is versatile and suitable for families seeking healthier dessert alternatives or anyone wanting to enjoy a comforting, nutrient-packed snack. Whether you prefer them plain or with add-ins, these whole wheat oatmeal cookies offer a delicious and wholesome way to satisfy your sweet tooth while supporting a balanced diet.
