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Oatmeal-Raisin Cookies (White Whole Wheat Flour)

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By Betty Crocker Kitchens
Updated Nov 1, 2012
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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.

Oatmeal-Raisin Cookies (White Whole Wheat Flour)

  • Prep Time 55 min
  • Total 55 min
  • Servings 36
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Step 
    3
    Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.

Nutrition

Nutrition Facts are not available for this recipe

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