Recipes / Whole Wheat Oatmeal Raisin Cookies

recipes

Name: Whole Wheat Oatmeal Raisin Cookies
Prep time: 55 min
Total time: 55 min
Ingredients: 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 Farmer Direct Foods White Whole Wheat Flour; 1 cup raisins, dried cherries or dried blueberries

Whole Wheat Oatmeal Raisin Cookies

0.0

0 reviews

You can use either quick-cooking or old-fashioned oats in this recipe; old-fashioned oats will give the cookies a chewier texture.

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 Farmer Direct Foods White Whole Wheat Flour
1 cup raisins, dried cherries or dried blueberries

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a large bowl, use an electric mixer on medium speed or a spoon to mix all ingredients except the oats, flour, and raisins until well combined. Stir in the oats, flour, and raisins.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are light golden brown. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Servings

Prep Time55

Total Time55

Farmer Direct Foods 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 Farmer Direct Foods White Whole Wheat Flour, gradually increasing proportion as desired.

You can use either quick-cooking or old-fashioned oats in this recipe; old-fashioned oats will give the cookies a chewier texture.

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 Farmer Direct Foods White Whole Wheat Flour
1 cup raisins, dried cherries or dried blueberries

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a large bowl, use an electric mixer on medium speed or a spoon to mix all ingredients except the oats, flour, and raisins until well combined. Stir in the oats, flour, and raisins.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are light golden brown. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Servings

Prep Time55

Total Time55

Ingredients

You can use either quick-cooking or old-fashioned oats in this recipe; old-fashioned oats will give the cookies a chewier texture.

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 Farmer Direct Foods White Whole Wheat Flour
1 cup raisins, dried cherries or dried blueberries

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a large bowl, use an electric mixer on medium speed or a spoon to mix all ingredients except the oats, flour, and raisins until well combined. Stir in the oats, flour, and raisins.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are light golden brown. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Servings

Prep Time55

Total Time55

Directions

You can use either quick-cooking or old-fashioned oats in this recipe; old-fashioned oats will give the cookies a chewier texture.

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 Farmer Direct Foods White Whole Wheat Flour
1 cup raisins, dried cherries or dried blueberries

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a large bowl, use an electric mixer on medium speed or a spoon to mix all ingredients except the oats, flour, and raisins until well combined. Stir in the oats, flour, and raisins.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are light golden brown. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Servings

Prep Time55

Total Time55

Notes

You can use either quick-cooking or old-fashioned oats in this recipe; old-fashioned oats will give the cookies a chewier texture.

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 Farmer Direct Foods White Whole Wheat Flour
1 cup raisins, dried cherries or dried blueberries

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a large bowl, use an electric mixer on medium speed or a spoon to mix all ingredients except the oats, flour, and raisins until well combined. Stir in the oats, flour, and raisins.
Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are light golden brown. Let cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Servings

Prep Time55

Total Time55