oatmeal cookies recipe with step by step photos – this is a super simple recipe of making best oatmeal raisin cookies which give crisp, crunchy and chewy cookies with a lovely cinnamon flavor.
these oats cookies are on the healthier side as:
- whole wheat flour (atta) replaces all purpose flour (maida)
- old fashioned oats (rolled oats) are added.
- sugar added is unrefined cane sugar.
though you can use maida (all purpose flour), regular sugar, and quick cooking oats or instant oats also.
i have developed these whole wheat oats cookie recipe and have been making them for a number of times now. the method of making these tasty cookies is different and very easy. butter is cut in the flour and this method gives the cookies a crunchy texture. rolled oats gives a chewy texture.
raisins also give a nice sweet-tangy taste along with a chewy texture. you can skip raisins if you want. for a softer texture in the cookies you can add a pinch of baking soda.
for kids, serve these best oatmeal cookies with hot or warm milk. for adults serve them with tea or coffee.
if you are looking for more oats recipes then do check:
oatmeal cookies
INGREDIENTS FOR oatmeal cookies
- ⅓ cup unrefined cane sugar or white sugar or 60 grams sugar
- ½ cup whole wheat flour (atta) or 85 grams
- ⅓ cup chilled unsalted butter or 50 grams
- ½ cup rolled oats or quick cooking oats or 60 grams
- 2 tablespoons golden raisins
- 2 to 4 tablespoons chilled milk or add as required
- ¼ teaspoon cinnamon powder
- ¼ teaspoon vanilla extract or ⅛ teaspoon vanilla essence
HOW TO MAKE oatmeal cookies
preparation to make oatmeal cookies
- take ⅓ cup sugar (60 grams) in a grinder jar.
- powder finely. keep aside.
- grease a pan or tray with some butter and keep aside. also preheat oven at 180 degrees celsius for 15 minutes.
making oatmeal cookie dough
- take ½ cup whole wheat flour and ⅓ cup chilled unsalted butter in a mixing bowl.
- with a knife cut butter in flour and make a bread crumb like texture in flour. you can also use your fingertips to mix the cold butter in the flour till the mixture resembles a bread crumb like texture. alternatively a stand mixer also can be used. if the butter starts melting, then keep the mixture in the fridge for 20 to 30 minutes.
- then add the powdered sugar, ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla essence.
- next add ½ cup rolled oats or quick cooking oats and 2 tablespoons golden raisins. mix again well.
- now add 3 to 4 tablespoons chilled (cold) milk in parts.
- mix and bring the mixture together so that it binds into a dough. do not knead.
- just add enough milk in parts to mix and bind the mixture very well. the cookie dough will be sticky.
making oatmeal cookies
- now scoop out the dough with a tablespoon or any spoon.
- place the scooped dough on the greased tray. keep some space of about 1.5 to 2 inches between the cookies.
- make cookies this way with the entire cookie dough. while working on the cookies, do note that the dough is sticky.
- now gently press the top of each oatmeal cookie with a spatula just to even it and make it smooth.
- place the cookie tray in the preheated oven in the center rack of an OTG. bake oatmeal cookies at 180 degrees celsius for 25 to 30 minutes or till the cookies become light golden.
- do not over bake them or make them too much golden as then oatmeal cookies will become hard. a way to test is with a spoon or fork press the top of the cookie. it should not create any impression on it.
- keep the tray outside for 2 to 3 minutes.
- then using oven mitts and a spatula remove the cookie and place them on a wired rack.
- once cooled then store oatmeal cookies in an airtight jar. serve oatmeal raisin cookie with milk or tea or coffee.
how to make oatmeal cookies recipe:
preparation:
1. take ⅓ cup sugar (60 grams) in a grinder jar.
2. powder finely. keep aside.
3. grease a pan or tray with some butter and keep aside. also preheat oven at 180 degrees celsius for 15 minutes. if using an OTG, then use both the top and heating elements on (toast mode). for convection ovens also you can preheat at 180 degrees celsius for 15 minutes.
making oatmeal cookie dough
4. take ½ cup whole wheat flour or atta (85 grams) in a mixing bowl. also add ⅓ cup chilled unsalted butter (50 grams).
5. with a knife cut butter in flour and make a bread crumb like texture in flour. you can also use your fingertips to mix the cold butter in the flour till the mixture resembles a bread crumb like texture. alternatively a stand mixer also can be used. if the butter starts melting, then keep the mixture in the fridge for 20 to 30 minutes.
6. next add the powdered sugar.
7. then add ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla extract. you can also add ⅛ teaspoon vanilla essence instead of vanilla extract.
8. mix very well.
9. next add ½ cup rolled oats or quick cooking oats (60 grams) and 2 tablespoons golden raisins.
10. mix again well.
11. now add 2 to 4 tablespoons chilled (cold) milk in parts. the amount of milk to be added will depend on the type and quality of whole wheat flour. so add accordingly.
12. mix and bring the mixture together so that it binds into a dough. do not knead.
13. just add enough milk in parts to mix and bind the mixture very well. the cookie dough will be sticky.
14. now scoop out the dough with a tablespoon or any spoon.
15. place the scooped dough on the greased tray. keep some space of about 1.5 to 2 inches between the cookies.
16. make cookies this way with the entire cookie dough. while working on the cookies, do note that the dough is sticky.
17. now gently press the top of each oatmeal cookie with a spatula just to even it and make it smooth.
baking oatmeal cookies
18. place the cookie tray in the preheated oven in the center rack of an OTG. bake oats cookies at 180 degrees celsius for 25 to 30 minutes or till the cookies become light golden. do not over bake them or make them too much golden as then oats cookies will become hard. a way to test is with a spoon or fork press the top of the cookie. it should not create any impression on it. since oven temperatures vary do keep a check. in my oven it took 30 minutes for the cookies to bake. the timing can be less or more than 30 minutes and this depends on the oven model, size and heating type.
19. keep the tray outside for 2 to 3 minutes.
20. then with a spatula remove the oats cookie and place them on a wired rack till they are cooled completely at room temperature.
21. here’s a pic of the base of the oatmeal cookie. it should have a golden texture like this.
22. once cooled then store oatmeal cookies in an airtight jar. serve oatmeal raisin cookie with milk or tea or coffee.
Can we use peanut butter (crunchy) instead of regular butter?
you can try. but with peanut butter the taste and texture will be different.
Hi,
At what temperature and for how long will I need to bake these in a convection microwave?
in the convection mode of microwave oven preheat as well as bake for 170 degrees celsius.
Hi Dassana, can chocolate chips be used in this recipe instead of raisins? Thank you!
yes apurva you can add chocolate chips instead of raisins.
Thanks a million times 👏🏻👏🏻👏🏻
I needed an oatmeal cookie recipe for so long and this is even the cherry on cake as it has no baking powder or soda
How better can healthy be defined
Again Thanku
I just had one query can we make it more healthier by adding gur powder like you added in the coconut biscuit recipe ????
thanks amandeep. yes of course you can add jaggery powder. but taste and texture will be different with jaggery powder. jaggery will give some moistness in the cookies.
Superb recipe turned out great. But the raisins turned black which I see also in your picture. Anything I can do to avoid that? Also can I replace sugar and butter with jaggery powder and ghee or olive oil ? If yes then what would be the quantity required. Thank you
thanks khaitan. the color or raisins will change as they will get caramelized due to the baking. at the most if you see any raisin on top of the cookie, then remove it and keep it inside the cookie. you can also skip raisins. you can use ghee or olive oil and even jaggery powder. with oil or ghee and jaggery powder the texture will be soft and the taste will be different. jaggery you can take the same amount as that of sugar. oil you can take about ¼ cup. ghee can be ⅓ cup.
Hi I wanted to know if I could use jaggery powder instead of sugar powder and if yes how much quantity to use? Also can I use olive oil instead of butter?
Khaitan, use the same amount of jaggery. Yes you can use olive oil.
Hi Dassana,
How can I make the cookies soft and chewy instead of crisp. I want to make these for my toddler who only has 4 teeth 🙂 Please advise!
Thank you!
jinal, for soft cookies, do not add butter. add oil. then like we do for samosa or kachori dough, mix the oil with the flour till you get a breadcrumb like consistency. also add some more milk and make a softer and more sticky cookie dough consistency. generally for softer and cake like cookies baking soda is added, but for a toddler i would not advise addition of baking soda or baking powder. some apple sauce or banana puree added in the cookie will also make them soft. in case you add apple sauce or banana puree, then reduce the sugar and reduce the amount of milk.
jinal, for soft cookies, do not add chilled butter. you can add melted butter or add oil. if using oil, then add ¼ cup. melted butter can be ¼ to ⅓ cup. you can add then like we do for samosa or kachori dough, mix the oil with the flour till you get a breadcrumb like consistency. also add some more milk and make a softer and more sticky cookie dough consistency. generally for softer and cake like cookies baking soda is added, but for a toddler i would not advise addition of baking soda or baking powder. some apple sauce or banana puree added in the cookie will also make them soft. in case you add apple sauce or banana puree, then reduce the sugar and reduce the amount of milk.
Thank you soo much! Will give it a try and get back to you.
Welcome Jinal
Ok Dassana i will try again. I especially liked that you dint use chemicals like baking powder and baking soda in these cookies and they still turned out great! Please continue posting such healthy cookies! 🙂
thanks anjana. depending on the recipe one can give baking powder and baking soda a miss. however usually in eggless cakes both these two ingredients are needed. if only eggs were used, then these two ingredients can be given a skip. sure, i will try to add more such recipes.
Hi Dassana my were a bit crispy on the day i baked them but got soft the next day. What did i do wrong? They still taste yum though!! Thank you 🙂
Welcome Anjana. When you store the oats cookies then they should be completely cooled at room temperature. if the cookies are slightly hot or warm and you store them, then the cookies will become soft due to the moisture from condensation.
Hi dassana looks yum! Can this recipe be doubled?
Thanks Anjana. Yes you can double this oats cookies recipe.