WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Oatmeal-Raisin Cookies (White Whole Wheat Flour)

Either quick-cooking or old-fashioned oats can be used for this recipe; the old-fashioned oats make a chewier cookie.

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

633860cd-3f5d-47dc-8724-67e5d080daff

Prep Time 55 min
Total Time 55 min
Servings 36

Ingredients

: Reynolds™ Parchment Paper

3/4: cup granulated sugar

1/2: cup packed brown sugar

1: cup butter or margarine, softened

1: teaspoon baking soda

1: teaspoon ground cinnamon

1/2: teaspoon salt

1 1/2: teaspoons vanilla

2: eggs

3: cups old-fashioned or quick-cooking oats

1 1/2: cups Gold Medal® white whole wheat flour

1: cup raisins, dried cherries or dried blueberries

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour and raisins.
2 On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3 Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.

EXPERT TIPS

Expert Tips

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 4 Reviews View All

Posted 10/29/2012 6:11:07 PM REPORT ABUSE leahkc24 said:

Rating:

Every time I make this recipe people ask where I got it. Hands down the best oatmeal cookie recipe I have. I substitute with normal flour and Buttered-flavored Crisco instead of the just whole wheat flour and butter.

This reply was: Helpful Inspiring

Posted 9/30/2012 2:44:35 PM REPORT ABUSE sydney51 said:

Rating:

These cookies were easy and very good. The fact that they are good for you makes them even better. Donna S

This reply was: Helpful Inspiring

Posted 9/14/2012 1:02:31 PM REPORT ABUSE FineTexan said:

Rating:

Do this!!! Soak the raisins in Amaretto, Di Saronno of course! When you add them to the dough also add the amaretto they were soaked in. Gives them the best, most wonderful taste and smell. It also makes cookies that spread out a little more. I used the recipe on the underside of the lid of Quaker oats. All oatmeal cookie recipes are basic and the same with a few variations. They make a perfect BREAKFAST cookie!

This reply was: Helpful Inspiring