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Freshly baked healthy oatmeal raisin cookies stacked on a white plate with a mug in the background.
Stephanie

Healthy Oatmeal Raisin Cookies (With All-Purpose or Fresh Milled Flour)

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method Notes

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​

Method
 

  1. In a large mixing bowl combine the flour, baking soda, cinnamon, and salt. Set to the side.
  2. In a stand mixer, mix the butter, brown sugar, regular sugar on medium speed until very creamy.
  3. Add the vanilla extract, almond extract, and eggs, and beat until creamy.
  4. Slowly add the flour mixture.
  5. Add the old fashioned oats, and raisins (or any other additions you'd like). Mix on low speed, until thoroughly combined.
  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.
  7. 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!