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Oatmeal-Raisin Cookies (White Whole Wheat Flour)

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  • Prep 55 min
  • Total 55 min
  • Servings 36
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Either quick-cooking or old-fashioned oats can be used for this recipe; the old-fashioned oats make a chewier cookie.
Updated Nov 1, 2012
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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