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Whole Wheat Oatmeal Cookies

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 2 dozen 1x


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!


  • 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.)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.