Print

Whole Wheat Oatmeal Cookies

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

Description

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!


Scale

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.)

Instructions

  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.

Notes

**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.