Whole Wheat Oatmeal Cookies

Recipe by King Arthur Test Kitchen
Not Yet Reviewed

These Whole Wheat Oatmeal Cookies prove that 100% whole grain cookies can be just as good, if not better, than their all-purpose counterparts. Made with Golden Wheat Flour, these cookies have a flavor that’s mildly nutty but not overtly wheat-y and a texture that’s soft and chewy in the middle and crisp on the edges. The dough comes together quickly in one bowl using melted butter, doesn’t need to chill or rest, and is endlessly customizable. Our Test Kitchen especially likes the combination of pecans, golden raisins, and chocolate chips.  

Prep
15 mins
Bake
8 to 12 mins
Total
45 mins
Yield
two dozen 4” cookies
Whole Wheat Oatmeal Cookies on a plate with a glass of milk and a cookie with a bite taken out on a counter seen from above - select to zoom
Whole Wheat Oatmeal Cookies on a plate with a glass of milk and a cookie with a bite taken out on a counter seen from above - select to zoom
Whole Wheat Oatmeal Cookies on a plate with a mug of coffee and a cookie with a bite taken out on a counter seen from above - select to zoom
Multiple whole wheat oatmeal cookies arranged on a counter seen from above - select to zoom
Whole Wheat Oatmeal Cookies on a plate with a glass of milk and a cookie with a bite taken out on a counter seen from above - select to zoom
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Instructions

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  1. Preheat the oven to 375°F with a rack in the center. Line two baking sheets with parchment or lightly grease. 

  2. In a large bowl, whisk together the sugars, butter, vanilla, cinnamon, baking soda, and salt until well combined.  

  3. Add the egg and whisk until smooth. Scrape the bottom and sides of the bowl with a flexible spatula to make sure everything is thoroughly combined.  

  4. Mix in the flour and oats, then the chocolate chips (or other mix-ins).  

  5. Portion the dough into 2-tablespoon portions (about 35g per cookie), dividing evenly between the two baking sheets and spacing 2" apart (the cookies will spread). A scant 2-Tablespoon Scoop works well here.  

  6. Bake the cookies, one tray at a time, for 8 to 12 minutes, until golden brown around the edges and lightly brown on top. 

  7. Remove the cookies from the oven and allow them to cool on the pan while the second tray of cookies bakes. Serve slightly warm or at room temperature. 

  8. Store leftover Whole Wheat Oatmeal Cookies in an airtight container at room temperature for up to 5 days; freeze for longer storage.  

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