OATMEAL-RAISIN COOKIES (WHITE WHOLE WHEAT FLOUR)

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55 min Prep
55 min Total
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36 Servings

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


Ingredient List
  • Small check mark in a circle icon Parchment paper
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon3 cups old-fashioned or quick-cooking oats
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ white whole wheat flour
  • Small check mark in a circle icon1 cup raisins, dried cherries or dried blueberries
Preparation
  1. Heat oven to 350°F. Line cookie sheet with 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
  • Place food directly on 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.