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ByMilisa
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Whole Wheat Oatmeal Raisin Cookies are the best treat for an afternoon snack or after dinner dessert! A delicious oatmeal cookie made a little healthier with whole grains.
Healthy Oatmeal Cookies are something you can feel good about feeding your family. These Whole Wheat Oatmeal Raisin Cookies are so tasty that you can’t even tell they are a healthy version!
Whole Wheat Oatmeal Raisin Cookies ~ Easy Dessert Recipe
I do love to cook for my family and I believe that love does come through in the food. I like to keep the cookie jar full for everyone that passes through and these cookies are always a favorite.
Ingredients Needed:
Butter
Eggs
Brown sugar
Vanilla extract
Old fashioned oats
Whole wheat flour
Baking soda
Salt
Cinnamon
Raisins
How to Make Whole Wheat Oatmeal Raisin Cookies:
Mix butter, eggs and brown sugar together until well combined. These cookies are easy to mix with a wooden spoon or use an electric mixer if you prefer.
Scoop onto a lined baking sheet about 2 inches apart. Bake for 14-15 minutes or until browned around the edges. Cool on baking sheet 2 minutes and remove to a wire rack to finish cooling.
I love raisins but I can’t help but laugh at this SomeeCard. I never eat Oatmeal Raisin Cookies without thinking about this!
Substitute for Raisins:
If this is how you feel you could always substitute dried cranberries, chocolate chips or walnuts, pecans or just have plain oatmeal cookies, but I love the raisins!
I bake cookies just about every week. Working on the ranch, we are home 24/7 so I always try to have the cookie jar stocked. Cookies are perfect to grab on the way out the door or pack for lunch when the guys are in the hayfield.
I think with each batch of cookies I bake, they become my new favorite. So basically I have a new favorite every week but these Whole Wheat Oatmeal Raisin Cookies are definitely worthy of your recipe box.
More Cookie Recipes You Will Love:
If I am in a hurry, I will bake up a batch of Salted Caramel Cookie Bars or my Pecan Sandies are always a favorite.
These Peanut Butter Oatmeal Cookies are quick and easy and always a family favorite. If you are into the classics, give these Oatmeal Cream Pies from My Baking Addiction a try! So yummy!
So rather you are just baking a batch of cookies for your family to enjoy or if the school bake sale is coming up, these Whole Wheat Oatmeal Raisin Cookies are the answer.
I would love to hear about your favorite cookie recipes! I’m always looking for new ones to try.
IF YOU LOVE THISRECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Yield: 2 dozen cookies
Whole Wheat Oatmeal Raisin Cookies
Whole Wheat Oatmeal Raisin Cookies are the best treat for an afternoon snack or after dinner dessert! A delicious oatmeal cookie made a little healthier with whole grains.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
1/4 cup softened butter
2 large Eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups old fashioned oats
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
Instructions
Preheat oven to 375 degrees.
Mix softened butter, eggs and brown sugar together until well combined.
Stir in vanilla.
Add oats, flour, baking soda, salt, cinnamon, and raisins. Stir together until well combined.
Scoop onto a lined baking sheet about 2 inches apart.
Bake for 14-15 minutes or until browned around the edges.
Cool on baking sheet 2 minutes and remove to a wire rack to finish cooling.
Notes
Store cookies in an airtight container up to 5 days.
The cookie dough needs to chill for about 30 minutes before baking. I don't recommend keeping this cookie dough in the refrigerator for much longer because your cookies won't spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won't expand as they bake.
Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon.
Oatmeal raisin cookies contain whole grain oats with complex carbohydrates and dietary fiber. These carbohydrates provide long-lasting energy keeping you full for long periods of time. This slow-burning type of energy in oatmeal raisin cookies prevents spikes in blood sugar which is important for diabetics.
Too much sugar and not enough flour could lead to flat cookies. If your cookie recipe calls for a high ratio of white sugar, it's likely that your cookies will turn out flat. A great way to prevent this is by using a mix of white and brown sugar instead.
Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.
Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.
A freshly baked oatmeal raisin cookie on a napkin. Cookies aren't exactly healthy snacks. Although they do provide quick energy and contain some beneficial nutrients, the amounts of saturated fat and processed sugar in most cookies are enough to outweigh their nutritious qualities.
Your guests will love the fun shapes and great taste, and you will love the fact that they contain so few carbs. Swapping out refined flour for a blend of almond and coconut flours reduces the overall carb footprint to just 11 g per cookie.
Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.
If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.
Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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