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

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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Keyword: butter, chocolate, cookie, cookies, flour, healthy, oatmeal, raisin, raisins, sugar
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 0
Author: Stephanie

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!