Making these Oatmeal cookies are so easy. You will be surprised with their crisp, crunchy and chewy texture. In fact these are so good and you can easily call them the best oatmeal raisin cookies made with whole wheat flour.
Table of Contents
Why this recipe works
Who doesn’t like an old fashioned cookie recipe with a twist? This recipe is just that!
Oatmeal raisin cookies are one type of cookie that I have changed up to be a bit more healthy than normal.
The method of making these tasty cookies is different and very easy. Butter is cut in the flour and this method gives a crunchy texture. Oats give a chewy texture.
After developing this recipe, I have made them many times. These oat cookies are also on the healthier side as they are made with:
- Whole wheat flour instead of all-purpose flour
- Old fashioned oats (rolled oats)
- Unrefined cane sugar
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 powder.
For kids, serve these best oatmeal cookies with hot or warm milk. For adults serve them with tea or coffee.
How to make oatmeal cookies
Preparation
1. Take ⅓ cup sugar (60 grams) in a mixer or grinder jar.
2. Powder finely. Keep aside. You can even use store-brought ⅓ cup + 2 tablespoons of powdered sugar or castor sugar.
3. Grease a pan or tray with some butter and keep aside. Also preheat oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
If using an OTG, then use both the top and heating elements on (toast mode). For convection ovens you can preheat at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
Making cookie dough
4. Take ½ cup whole wheat flour or atta (60 to 70 grams) in a mixing bowl. Also add ⅓ cup chilled unsalted butter (50 grams).
5. With a knife cut the 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 (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 a 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
18. Place the cookie tray in the preheated oven in the center rack of an OTG. Bake oat cookies at 180 degrees Celsius (356 degrees Fahrenheit) for 12 to 14 minutes or till the cookies become light golden.
Do not over bake them or make them too much golden as then the 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. The timing can be less or more depending on the oven model, size and heating type.
19. When baked, keep the tray outside for 2 to 3 minutes.
20. Then with a spatula remove the oatmeal cookies and place them on a wired rack till they are cooled completely at room temperature.
21. Below is a photo of the bottom of the 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.
Tips & Substitutes
- Oats: You could use quick cooking oats or instant oats, but then add less milk for the dough.
- Flour: For a lighter texture in the cookies, use all-purpose flour. Adding a pinch of baking soda will also give a lighter texture.
- Vegan options: Use vegan butter and almond milk or lite coconut milk.
- Raisins: You could use dried berries (cranberries, blueberries, black berries) or even chocolate chips or nuts like cashews, pecans, almonds, pine nuts, pistachios instead of raisins. Do not use raisins with seeds in them.
- Sugar: White granulated sugar can be powdered and used in the recipe. You can even use ⅓ cup + 2 tablespoons castor sugar, ⅓ cup brown sugar or ⅓ cup maple syrup. For brown sugar, there is no need to powder it.
- Baking: Bake till the cookies are light golden. Do not bake for a longer time as the cookies will harden.
More Tasty Oats Recipes
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Oatmeal Cookies | Oatmeal Raisin Cookies
By Dassana Amit
Ingredients
- ⅓ cup unrefined cane sugar or white sugar or 60 grams sugar
- ½ cup whole wheat flour or 60 to 70 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
Instructions
Preparation
- Take the sugar 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 (356 degrees Fahrenheit) for 15 minutes.
Making oatmeal cookie dough
- Take whole wheat flour and chilled unsalted butter in a mixing bowl.
- With a knife cut the 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, cinnamon powder and vanilla essence.
- Next add rolled oats or quick cooking oats and 2 tablespoons golden raisins. mix again well.
- Now add 2 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 the cookies at 180 degrees Celsius (356 degrees Fahrenheit) for 12 to 14 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 these chewy oatmeal cookies with milk or tea or coffee.
Video
Notes
- Oats: You could use quick cooking oats or instant oats, but then add less milk while making the cookie dough.
- Flour: For a lighter texture in the cookies, use all-purpose flour. Adding a pinch of baking soda will also give a lighter texture.
- Vegan options: Use vegan butter and almond milk or lite coconut milk.
- Dry fruits, berries and nuts: You could use dried berries (cranberries, blueberries, black berries) or even chocolate chips or nuts like cashews, pecans, almonds, pine nuts, pistachios instead of raisins. Do not use raisins with seeds in them.
- Sugar: White granulated sugar can be powdered and used in the recipe. You can even use ⅓ cup + 2 tablespoons castor sugar or ⅓ cup brown sugar or ⅓ cup maple syrup. For brown sugar you do not need to powder it.
- Baking: Bake till the cookies are light golden. Do not bake for a longer time as the cookies will become dense and hard.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Hello, I am a big fan of ur recipes, always try ur recipes and it comes out perfect but I don’t have oven. So, please share recipe of choco chip cookies with out oven.
Thank you. Will try to add.
Hi dassana, can we skip vanilla essence or vanilla extract, this is for just smell purpose or does it give any extra taste, can we add cinnamon powder in this, if yes, what’s the quantity
It is for the aroma. You can add 1/4th to 1/2 teaspoon of cinnamon powder.
Hi dassana, thanks for this lovely and healthy recipe, I have a doubt, in convection otg which mode should I use (both bottom and top rod on or only bottom rods on)
Both the top and bottom rods can be used and give better results