Whole Wheat Oatmeal Cookies

Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

Ok, before we get to this soft and chewy whole wheat oatmeal cookie recipe — which you’d better stick around for, because it’s incredible — I just had to pop in and say an enormous THANK YOU to all of you who took the time to read my post last weekend about the handsome new guy in my life.

First off, good grief.  I had no idea that so many people would read that post!!  (I checked, and it has now officially topped the charts as my most-viewed new post ever in my history of blogging — by a landslide.)  But I’m thrilled that it was, and that the cat’s now outta the bag.  Much more though, I’m just so honored and thankful for all of you who tuned in, especially for those of you who responded with such encouraging comments, emails, messages, texts, etc.  My phone was lighting up all weekend long with responses to the post, and I couldn’t stop reading them.  And smiling.  And maybe tearing up just a few times.

Because while it’s one thing for me to be excited about him and this new thing called “us”, it feels like a such a special thing to have other people I love be excited with me.  Maybe even especially at this point, having met him a little later in life.  I think one of my weird secret fears about being single for so long was that everyone would be so “past” this stage of life by the time I possibly ever reached it — you know, that me going on dates and falling for a cute guy might seem like trivial or old news, compared to cute babies being born and second houses being bought and all of the adventures of parenting happening around me.  I know — that’s totally not true.  And if anything, I’ve always felt like I get far more excited for friends finding matches later in life.  But your responses still wonderfully caught me a little bit by surprise, and made me so happy.

So for the thousandth time — THANK YOU.  You’re the best, and I’m so thankful to be walking through this crazy life with you.  And baking up some crazy delicious cookies with you!!

I’m usually of the opinion that desserts are desserts, and shouldn’t be tinkered around with and “lightened” up too much.  But when you can sneak a bunch of whole wheat flour into a cookie recipe, cut out granulated sugar completely, yet still have a batch of the most perfect, soft, chewy, warm, and absolutely irresistible cookies come out of the oven?

As Barclay likes to say, “I’m on board with that.”  :)


Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

I definitely am too.

These cookies are absolutely amazing!  I’ve whipped up a few batches of them this month to take to various events — including a Royals watch-party since our team is going to the World Series again!!! — and they are always a hit.

Better yet?  No one believes me when I tell them that they’re whole wheat!

Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

My secret, of course, is using white whole wheat flour, which always tends to bake up and taste much more like traditional all-purpose flour.  But when paired with a lot of old-fashioned oats, lots of vanilla, and brown sugar (instead of granulated), I’m convinced these cookies actually taste even better than the ones we ate growing up.Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

They’re also wonderful soft and chewy, with a tiny bit of crispiness around the edges, which is just how I like ’em.  Just be sure to refrigerate the dough (or dough balls) before baking to get that butter nice and chilled so that the cookies don’t become too flat.

Although if you like flat cookies — or are just feeling impatient — you’re welcome to pop that dough right in the oven.  It’s win = win with this recipe.  ;)

Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

You are also, of course, more than welcome to add in chocolate chips or raisins or nuts or dried fruit or whatever else might turn these into your idea of a “perfect” oatmeal cookie.  I’m definitely a purist, and love my oatmeal cookies best just plain.  But my mom and Barclay would both have preferred that I tossed in some dark chocolate chips.  Next time.  ;)

Whole Wheat Oatmeal Cookies Recipe -- soft, chewy, easy to make, and SO delicious! | gimmesomeoven.com

So if you’re looking to do some baking this week, or for the upcoming holidays, or any ol’ time you’re craving an oatmeal cookie, I hope that you enjoy these ones!

And thanks again, everyone!

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Whole Wheat Oatmeal Cookies

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:

  • 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.)

Directions:

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.

**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.

Adapted from Sally’s Baking Addiction.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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44 comments on “Whole Wheat Oatmeal Cookies”

  1. I’m so happy for you, too! I’ve been following your blog for awhile now and love your recipes. I felt kind of weird being so giddy excited for someone I’ve never met, but then I realized how personal and real you are through your blog. I think that’s why people are so happy for you – we’ve grown to love you through your posts and want every happiness for you. 

  2. Again, SO happy for you! Love how authentic, sweet and real you are Ali – when it comes to food and life. So refreshing! These cookies will definitely be made in my kitchen and I’m on board with your Mom and Barclay – dark chocolate chips are a must! 

  3. These look and sound amazing and delicious. I love whole wheat cookies, I like the flavor and texture it gives them. It’s always nice to see people being so genuine and so openly happy and excited, I wish you all the best.

  4. God these sound so hearty and chewy and satisfying! Yum.

  5. Look amazing- and somehow less guilty ;) Gotta love how the word “whole wheat” will totally make one feel ok eating one..or two…three!

  6. Yum!! I just recently made oatmeal chocolate chip cookies this weekend – they are the perfect comfort treat! Can’t wait to try this recipe, there can never been too many oatmeal cookies in my life :)

    Dani

  7. Mother knows best (and Barclay) when it comes to chocolate! 

  8. All the heart eyes on this one! I love a treat that kinda stays with you longer… all that fiber and jazz doesn’t leave you with as much of a sugar crash later. These look awesome. 

  9. I love that I can eat this cookie and not feel guilty about it! You take beautiful food photos too!

  10. Nobody will ever be too old to be happy for someone in a new relationship! The world can always use extra love, and it’s so wonderful to read about your story. I think it’s even more special that you’re finding this joy later in life — and I really appreciate how you trust your readers enough to share your magical story on your blog! 

  11. I usually only eat oatmeal for breakfast, but after seeing this I am going to be making these for the kids for next week’s lunches! Great job y’all!
    -Kel

  12. Congrats on the new develops in your life ~ how exciting! And now let’s celebrate by baking cookies. Let’s go that extra mile. It’s cookie day in my gym class and I actually have to bring cookies for the winner of the badminton tourney. Yeah. 

  13. Yum I adore oatmeal cookies. These look amazing!

  14. I am on board with these cookies too! Love them! And so happy for you! xo

  15. The trip to the Smokies……..excellent choice!  I grew up an hour from my beloved Smoky Mtns. and that area is home in my heart and soul.  The most wonderful place for new couples and old alike!  It should be on everyone’s “bucket list” for sure.  The cookies look sooooo delish!  Unfortunately, I can’t do the whole wheat.  I abhore subs and have yet to truly embrace this clean eating thing!  Have several for me too?  I love just looking at your pics of food.  I’ll just lick my iPad screen, lol!  Seriously love your blog though.  

  16. Oatmeal cookies were one of my favorites when I was a child. These cookies take me back to those days, I most definitely will be making batches the these yummy delights.

  17. White whole wheat flour…… is it lower in carbs (better for diabetics) than the processed white flour? We have a diabetic in the family so I try to use whole wheat flour as much as possible but often mix a little whit in because the cooked end product tastes so coarse and gritty. If this works more like white flour but has the advantages of not being highly processed like white, that would be great!

    • There are slightly less carbs in white whole wheat flour than all-purpose, so it might help a bit. But in general, I just love use white whole wheat because it performs most similarly to AP flour in baking (and cooking), while still being whole grain. Hope that helps!

  18. This is my first time on your blog, and I just had to tell you, you have the cutest blog name EVER.

    • Thanks Julia, that’s so sweet of you – thanks for visiting the blog! We hope you enjoy the cookies! :)

  19. They look PERFECT Allie! I can’t believe that was your most read post ever – thats crazy! Although, as soon as I saw you put it up on instagram i know I jumped straight over to read it so everyone must have done the same thing!!! So happy for you! 

  20. We will try to make these cookies with my naughty twin girls. Question: do u think we can sabstitude sugar with real honey (i have got super organic one from home)

    • Hi Anastasiya! We haven’t tried these with honey instead of brown sugar, so it’s hard to say. However, we’re worried that it would change the texture of the cookies, and that they would be too liquidy. Honey works great in breads, quick breads, cakes and muffins, but cookies are tricky because they don’t have as much liquid in them. We think it’s worth a try though, but you might just want to do half of the recipe to see how it goes. We think using 1 cup of honey in this recipe would be plenty, just make sure you also increase the flour by 2 tablespoons. We hope this helps. Let us know how they turn out if you try the honey! :)

  21. I’ve never seen cornstarch in a cookie recipe before.  What function does it serve?

    • Hi Wanda! We just like it because it enhances the cookie’s chewy texture. You can totally leave it out if you prefer (you don’t taste it or anything). We hope you enjoy these! :)

  22. These are great!!! Made them with cranberries and walnuts. Thanks for the recipe! 

    • Thanks Claudia — we’re happy you enjoyed them, and we think the cranberries and walnuts you added sound delicious! :)

  23. These are amazing! My whole family loved them.
    I was wondering if I could use almond flour instead of the whole wheat the next time I bake these? :)

  24. I’ve never heard of white whole wheat flour! I’m on the hunt for a recipe i can use my own home milled flour in.  Wonder if I could make that switch…Can you use added wheat gluten in cookies,  anyone know? 

    • Yeah, you should be able to find it in the baking aisle of most groceries. We’re impressed that you mill your own four — so cool!

  25. Can I substitute honey for the brown sugar

    • Hi Tammy! We wouldn’t recommend that because it’ll throw off the texture of the cookies. If it were a cake or a bread, we’d say no problem, but cookies are trickier. You would want to use 2/3 cup of honey, but then you would need to reduce the liquid in the recipe by 1/4 cup, and since the only liquid in this recipe is from the eggs, we wouldn’t recommend cutting back on those.

  26. Hayley. I made your recipe and substituted 1 cup of whole wheat pastry flour and 1/2 cup of flax seed meal. I also used monk fruit sweetener instead of sugar. The flavor is wonderful and the texture is soft and chewy. I also added 2 cups of raisins.   
    I love the name of your website !  

    • Hi Bill! This is actually Ali’s blog and recipes (I just help out with stuff around here). :) We’re so glad to hear you enjoyed these though, and that you were able to use the monk fruit sweetener instead of sugar — that’s awesome!