Oatmeal-Raisin Cookies (White Whole Wheat Flour)

oatmeal-raisin cookies (white whole wheat flour) Dessert
Oatmeal-Raisin Cookies (White Whole Wheat Flour)
  • Prep 55 min
  • Total 55 min
  • Servings 36

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

Updated November 1, 2012
Gold Medal Flour
Make with
Gold Medal Flour


Reynolds™ Parchment Paper
cup granulated sugar
cup packed brown sugar
cup butter or margarine, softened
teaspoon baking soda
teaspoon ground cinnamon
teaspoon salt
1 1/2
teaspoons vanilla
cups old-fashioned or quick-cooking oats
1 1/2
cups Gold Medal™ white whole wheat flour
cup raisins, dried cherries or dried blueberries


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  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe
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