Cookies can be a delightful treat, but finding a healthy version that doesn’t skimp on taste can be a challenge. Enter these whole wheat oatmeal cookies.
They’re packed with wholesome ingredients and just the right amount of sweetness, making them a perfect snack or dessert. Whether you’re enjoying them with a cup of tea or as a quick breakfast on the go, these cookies are sure to become a favorite in your home.
Let’s get baking!
Steps
- Preheat your oven to 350°F. In a stand mixer bowl, cream the softened butter and brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing for another minute until well incorporated.
- In a separate bowl, whisk together the white whole wheat flour, ground cinnamon, baking soda, cornstarch, and salt until well mixed. Gradually add this dry mixture to the butter mixture, mixing on medium-low speed until just combined. Stir in the old-fashioned oats on medium-low speed until evenly distributed.
- If desired, fold in up to 2 cups of add-ins like chocolate chips, chopped nuts, or dried fruit on low speed until just combined, ensuring not to overmix the dough.
- Form the dough into balls using a heaping small cookie scoop or a spoon, placing them on a parchment-lined baking sheet. Chill the dough balls in the refrigerator for at least 10-20 minutes to firm up the butter.
- Bake the cookies for 10-12 minutes, until the edges are set and lightly golden. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the cookies immediately or store them in a sealed container for up to a week. For longer storage, freeze the cookies for 3-4 months.
Ingredients
- 1 cup (2 sticks) butter, softened to room temperature
- 1 1/4 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 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 (up to 2 cups total): chocolate chips, chopped nuts (such as walnuts or pecans), dried fruit (like raisins, cranberries, or chopped apricots)
FAQ
- Can I use regular whole wheat flour instead of white whole wheat flour?
- While you can use regular whole wheat flour, the cookies might have a denser texture and a more pronounced wheat flavor. White whole wheat flour tends to give a lighter texture and taste similar to all-purpose flour.
- Is it necessary to chill the dough before baking?
- Chilling the dough is recommended as it helps prevent the cookies from spreading too much and ensures a chewy texture with slightly crispy edges. However, if you prefer thinner cookies or are in a rush, you can bake them without chilling.
- Can I add chocolate chips or other mix-ins to the cookies?
- Absolutely! Feel free to customize your cookies with up to 2 cups of add-ins such as chocolate chips, nuts, or dried fruits. Just fold them in gently to avoid overmixing.
- How should I store these cookies, and how long will they last?
- Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for 3-4 months.
- What makes these cookies healthier than traditional oatmeal cookies?
- These cookies use white whole wheat flour and brown sugar instead of granulated sugar, which makes them a slightly healthier option while still being deliciously soft and chewy.
Tips
- To achieve soft and chewy cookies with a slight crisp on the edges, make sure to chill the dough for at least 10-20 minutes before baking. This helps the butter firm up and prevents the cookies from spreading too much in the oven.
- For a more traditional cookie texture and taste, use white whole wheat flour. It closely resembles all-purpose flour but adds the benefit of whole grains without compromising the cookie’s flavor.
- To customize your cookies, consider adding up to 2 cups of mix-ins such as chocolate chips, nuts, or dried fruit. This can enhance the flavor and cater to personal preferences, but the cookies are just as delicious plain.
- Ensure not to overmix the dough after adding the oats and any optional add-ins. Overmixing can lead to tough cookies, so mix just until combined.
Equipment
- Stand mixer with a paddle attachment
- Cookie scoop
- Parchment paper
- Wire cooling rack
