Whole Wheat Oatmeal Raisin Cookies

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I love homemade Oatmeal Raisin Cookies. The best ones are crisp and chewy at the same time. This one is a go-to recipe that I've made since my kids were little and a cute story. A little friend of my daughter came to our house for a play date, and she absolutely loved these cookies. She kept asking for another and she wanted me to tell her mom how to make them, so she could always have them. She asked me what was in them.

 

I told her that there were raisins. And she was devastated. She hated raisins. In the meantime, this little girl had eaten at least a half dozen of these oatmeal raisin cookies. And loved every bite. I think that was a classic example of our pre-conceived ideas about what we like and don't like. It made me smile back then, and obviously, still resonates with me now.

Whole Wheat Flour: It Can Shine, and Does

Often, people don't like to use whole wheat flour in their baking. They think it tastes funny, and the recipe is drier and denser, and the grain flavour too intense, if they use whole wheat versus white flour. Some of that is true. Whole grain flours don't taste funny, but they do for sure, taste different. Especially, if you are used to eating white flour, which, by the way,  is basically stripped of all nutrition, and pretty much, tasteless.

White flour does have its place in many deserts and treats, especially the more elegant ones, where you don't want the taste of grain to overshadow other ingredients.

But, sometimes it's a good thing to taste the grain that you are working with. Whole wheat, whole grain can taste delicious. In a more rustic treat like an oatmeal raisin cookie, whole wheat flour actually enhances the flavour, colour, and texture.

Check out this very helpful tip for baking with whole wheat flour: The Most Important Thing You Should Know When Baking With Whole Wheat Flour

Coconut; The Secret Ingredient For Chewy, Delicious, Oatmeal Cookies

My secret ingredient in these cookies is coconut. Shredded coconut helps to give the oatmeal cookies that chewy texture. Chilling the dough before baking will keep your cookies from spreading too much and flattening out in the oven.

Baking with rolled oats adds extra flavour and nutrition. Try them in Rhubarb Blueberry Oatmeal Bars, or Cranberry Date Squares too.

 

How To Make Whole Wheat Oatmeal Raisin Cookies

Whole Wheat Oatmeal Raisin Cookies

Coconut is the secret ingredient in these chewy, crisp whole grain oatmeal cookies.

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Course: Cookies, Snack

Cuisine: American, Canadian

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Servings: 24 cookies

Calories: 113kcal

Author: Colleen Milne

Ingredients

• 1 cup whole grain whole wheat flour
• ½ cup rolled oats
• ¼ cup unsweetened shredded coconut
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup butter
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• zest of one orange
• 1 cup raisins or chopped dates

US Customary - Metric

Instructions

• Pre Heat oven to 350°
• Prepare two baking pans by lining with parchment paper
• In a medium bowl, whisk together, flour, oats, coconut, baking powder, cinnamon, and salt
• In a mixer, or with an electric mixer, cream butter and sugar.
• Add eggs, vanilla, and orange zest, mixing until combined.
• Stir in raisins or dates
• Stir in dry ingredients
• Form dough into 4" balls and place on prepared baking sheets. Put in fridge for 30 minutes.
• Bake 12 minutes, or until golden
• Cool on racks

Notes

Store in an airtight container for up to a week. Can be frozen.

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 91mg | Potassium: 114mg | Fiber: 1g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 0.6mg