These healthy oatmeal raisin cookies are soft, chewy, and full of classic flavor—made with simple ingredients and your choice of fresh milled wheat or all-purpose flour. Whether you're using pantry staples or grinding your own grains, this recipe is flexible, wholesome, and sure to become a new favorite.
Watch us make them below!
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A Little Backstory
These cookies are Maddie’s special recipe! After we all devoured them for the umpteenth time this past weekend, we finally convinced him to enter them into the county fair next month—fingers crossed! With his permission to share the recipe (and his request to help with the photos), we’re excited to finally post it here. Hope you love them as much as we do. If you love these, you might also want to check out our Sourdough Discard Gingerbread Cookies—Maddie had his hand in that one too!
Why You’ll Love This Recipe
- We love using fresh, homemade butter in these—thanks to our dairy cows! But you don't need cows to make yours extra special too!
- Made with simple, wholesome ingredients
- Naturally sweetened with your choice of sugar in the raw, coconut sugar, rapadura, or turbinado sugar for a healthier option.
- Can be made with either all-purpose flour or fresh milled wheat for added nutrients and whole grain goodness.
- Soft, chewy texture with just the right amount of crisp around the edges
- Easy to customize with raisins, nuts, or both.
- Freezes well and stores beautifully in an airtight container.
Can I make these into sourdough discard oatmeal cookies?
Yes! You can replace ¼ cup of the milk with ¼ cup (60g) of sourdough starter discard. To maintain the right dough consistency, reduce the flour by 2 tablespoons. This small change adds depth of flavor and gives you a great way to use up extra discard—without compromising that chewy center and golden brown edge.
Flour Options: Fresh Milled Wheat or All-Purpose Flour (1:1 Swap)
These healthy oatmeal raisin cookies can be made with either hard white milled wheat or all-purpose flour, and you can swap them out at a 1:1 ratio with the same great results. Of course, the healthier choice will always be the freshly milled wheat, which adds more fiber, nutrients, and a subtle nutty flavor that complements the oats and raisins perfectly.
Ingredients You'll Need:
1 cup (two sticks) softened unsalted butter
1 cup firmly packed brown sugar
½ cup granulated sugar in the raw (SEE TIPS)
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups (225g) all-purpose flour or fresh milled hard white wheat (milled on pastry setting)
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 cups old-fashioned oats (quick oats will work too)
1 cup raisins
Healthy Oatmeal Raisin Cookie Recipe
STEP 1: In a large mixing bowl combine the flour, baking soda, cinnamon, and salt. Set to the side.
STEP 2: In a stand mixer, mix the butter, brown sugar, and regular sugar on medium speed until very creamy.
STEP 3: Add the vanilla extract, almond extract, and eggs, and beat until creamy.
STEP 4: Slowly add the flour mixture.
STEP 5: Add the old fashioned oats, and raisins (or any other additions you'd like). Mix on low speed, until thoroughly combined.
STEP 6: Drop rounded tablespoon sizes onto a parchment sheet lined cookie sheet. Bake in a 350 degree oven for 10-12 minutes, or until golden brown around the edges with soft centers.
STEP 7: Set on a wire rack until cool. Serve and enjoy!
Tips for the Best Oatmeal Raisin Cookies:
- To make these a sourdough discard cookie: Replace ¼ cup of the milk with ¼ cup (60g) of sourdough starter discard. To maintain the right dough consistency, reduce the flour by 2 tablespoons. This small change adds depth of flavor and gives you a great way to use up extra discard—without compromising that chewy center and golden brown edge
- For a chewy cookie, avoid overbaking and let them rest on the tray a few minutes.
- If storing, keep in an airtight container or wrap in plastic wrap for a grab-and-go sweet treat.
- Use a stand mixer or hand mixer on low speed to combine ingredients gently.
- Trying this for the first time? Bake a first batch and adjust based on your favorite texture.
- If you are looking for less sugar, you can substitute the dark brown sugar and the sugar in the raw for coconut sugar for a deeper flavor profile. Or if you are looking just to add a higher mineral content you can substitute the sugar in the raw for rapadura, or turbinado sugar, which is generally how we like them. Of course I would like to add that you can always use cane sugar too!
- Feel free to a 1 cup of your prefered nuts to give it that extra texture!
Whether you're baking for a healthier snack, a delicious dessert, or just experimenting with healthy oatmeal cookie recipes, these cookies are a healthier choice without sacrificing flavor or chew.
Don’t forget to leave a star rating if you love them—and bookmark for the next time you're craving a good oatmeal raisin cookie!
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Frequently Asked Questions
Can I make these with sourdough discard?
Yes! You can replace ¼ cup of the milk with ¼ cup (60g) of sourdough starter discard. To maintain the right dough consistency, reduce the flour by 2 tablespoons. This small change adds depth of flavor and gives you a great way to use up extra discard—without compromising that chewy center and golden brown edge.
Can I use all-purpose flour instead of fresh milled wheat?
Yes! This recipe works beautifully with either fresh milled hard white wheat or all-purpose flour. Use a 1:1 swap, no other adjustments needed. The fresh milled flour offers more nutrients and fiber, but both produce a soft and chewy cookie.
What type of oats should I use for oatmeal cookies?
You can use old-fashioned oats, quick oats, or even a mix of both. Old-fashioned oats give the cookies more texture, while quick oats create a softer, more uniform bite.
Are these cookies gluten-free?
Not as written—but you can substitute with oat flour or a gluten-free 1:1 baking blend. Just make sure your oats are certified gluten-free if you’re baking for someone with celiac or sensitivities.
Do these cookies freeze well?
They sure do! Once cooled, store them in an airtight container or wrap in plastic wrap and freeze for up to 3 months. Let them thaw at room temperature or warm briefly in the oven for that fresh-baked texture.
Can I add chocolate chips?
Absolutely. While these are oatmeal raisin cookies at heart, semisweet chocolate chips or even dark chocolate chips are a delicious addition—especially for chocolate lovers!
Why did my cookies spread too much?
Cookies may spread if the dough is too warm or your butter was too soft. Chill the oatmeal raisin cookie dough for 15–30 minutes before baking, especially in warmer kitchens.
How should I store leftover cookies?
Store them in a clean, airtight container at room temperature for up to 5 days. To keep them extra chewy, add a slice of bread to the container to retain moisture. It sounds crazy, but true!
Healthy Oatmeal Raisin Cookies (With All-Purpose or Fresh Milled Flour)
Ingredients
- 1 cup softened unsalted butter two sticks
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar in the raw SEE TIPS
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups 225g all-purpose flour or fresh milled hard white wheat (milled on pastry setting)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned oats quick oats will work too
- 1 cup raisins
Instructions
- In a large mixing bowl combine the flour, baking soda, cinnamon, and salt. Set to the side.
- In a stand mixer, mix the butter, brown sugar, regular sugar on medium speed until very creamy.
- Add the vanilla extract, almond extract, and eggs, and beat until creamy.
- Slowly add the flour mixture.
- Add the old fashioned oats, and raisins (or any other additions you'd like). Mix on low speed, until thoroughly combined.
- Drop rounded tablespoon sizes onto a parchment sheet lined cookie sheet. Bake in a 350 degree oven for 10-12 minutes, or until golden brown around the edges with soft centers.
- Cool on a wire rack until cool. Serve and enjoy!
Notes
-
- To make these a sourdough discard cookie: Replace ¼ cup of the milk with ¼ cup (60g) of sourdough starter discard. To maintain the right dough consistency, reduce the flour by 2 tablespoons. This small change adds depth of flavor and gives you a great way to use up extra discard—without compromising that chewy center and golden brown edge.
- For a chewy cookie, avoid overbaking and let them rest on the tray a few minutes.
-
- If storing, keep in an airtight container or wrap in plastic wrap for a grab-and-go sweet treat.
-
- Use a stand mixer or hand mixer on low speed to combine ingredients gently.
-
- Trying this for the first time? Bake a first batch and adjust based on your favorite texture.
-
- If you are looking for less sugar, you can substitute the dark brown sugar and the sugar in the raw for coconut sugar for a deeper flavor profile. Or if you are looking just to add a higher mineral content you can substitute the sugar in the raw for rapadura, or turbinado sugar, which is generally how we like them. Of course I would like to add that you can always use cane sugar too!
