Oatmeal Cookies | Oatmeal Raisin Cookies

Step by StepJump to RecipeVideoTips

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.

single oatmeal cookies kept on a white plate on a cream napkin with a small glass bottle of milk in the background

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.

single oatmeal cookies kept on a white plate on a cream napkin with a small glass bottle of milk in the background
Step-by-Step Guide

How to make oatmeal cookies

Preparation

1. Take ⅓ cup sugar (60 grams) in a mixer or grinder jar.

taken raw sugar in a mixer jar

2. Powder finely. Keep aside. You can even use store-brought ⅓ cup + 2 tablespoons of powdered sugar or castor sugar.

raw sugar powdered finely

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.

baking tray greased with some butter

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).

whole wheat flour and cold butter cubes taken in a steel mixing bowl

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.

butter cut and mixed with flour to a bread crumb like texture.

6. Next add the powdered sugar.

powdered sugar added in the bowl

7. Then add ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla extract. You can also add ⅛ teaspoon vanilla essence instead of vanilla extract.

cinnamon powder and vanilla extract added

8. Mix very well.

all the ingredients mixed very well

9. Next add ½ cup rolled oats (60 grams) and 2 tablespoons golden raisins.

added rolled oats and golden raisins

10. Mix again well.

oats and raisins mixed

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.

milk being added in parts

12. Mix and bring the mixture together so that it binds into a dough. Do not knead.

making oats cookies recipe

13. Just add enough milk in parts to mix and bind the mixture very well. The cookie dough will be sticky.

making oats cookies recipe

14. Now scoop out the dough with a tablespoon or any spoon.

making oats cookies recipe

15. Place the scooped dough on the greased tray. Keep a space of about 1.5 to 2 inches between the cookies.

making oats cookies recipe

16. Make cookies this way with the entire cookie dough. While working on the cookies, do note that the dough is sticky.

making oats cookies recipe

17. Now gently press the top of each oatmeal cookie with a spatula just to even it and make it smooth.

making oats cookies recipe

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.

oats cookies recipe

19. When baked, keep the tray outside for 2 to 3 minutes.

oats cookies recipe

20. Then with a spatula remove the oatmeal cookies and place them on a wired rack till they are cooled completely at room temperature.

oats cookies recipe

21. Below is a photo of the bottom of the cookie. It should have a golden texture like this.

oats cookies recipe

22. Once cooled then store oatmeal cookies in an airtight jar. Serve oatmeal raisin cookie with milk or tea or coffee.

Oatmeal cookies stacked and some kept around the stacked cookies on a white plate on a cream napkin with a small glass bottle of milk in the background
Tips

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

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

single oatmeal cookies kept on a white plate on a cream napkin

Oatmeal Cookies | Oatmeal Raisin Cookies

4.92 from 12 votes
A super simple recipe of making oatmeal raisin cookies that give crisp, crunchy and chewy cookies.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World
Course: Desserts, Sweets
Diet: Vegetarian
Difficulty Level: Easy

Servings 11 medium-sized cookies
Units

Ingredients

  • cup unrefined cane sugar or white sugar or 60 grams sugar
  • ½ cup whole wheat flour or 60 to 70 grams
  • 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

Nutrition Facts
Oatmeal Cookies | Oatmeal Raisin Cookies
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 35mg2%
Potassium 75mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 120IU2%
Vitamin C 0.1mg0%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares101
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

29 Comments

  1. 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.

  2. 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

  3. 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)

See More Comments