Whole Grain Chewy Oatmeal Raisin Cookies

These whole wheat oatmeal raisin cookies are soft and chewy and are just as, if not more delicious, than the traditional version! If you don’t have whole wheat on hand, these can be made with all-purpose flour. I’ve also made these as gluten-free oatmeal cookies, which are just as delicious!

(The pictures were updated in April 2016 in case you’ve made these before and are confused by the different pictures!)

I know that oatmeal raisin cookies aren’t all that exciting for most people. But they’re so homey. And they make me think of school lunches, visits with grandparents, and baking with my mother.

100% Whole Grain Soft and Chewy Oatmeal Raisin Cookies. With a dairy-free option and can also be made with all-purpose flour.

People are stuffing all kinds of sweets into other sweets these days, and although I’m not exactly against it, I really love simple traditional goodies. You know, the kind our grandmas made. Today I was going through my recipe index and realized that I only have one such recipe: banana bread. No chocolate chip cookies, blueberry muffins, or chocolate brownies. All I’ve posted are more complex and, okay, more interesting versions of these. But sometimes I just want a plain brownie!

I realize that almost everyone already has their favorite recipe for such baked goods, but do most people have favorite healthified versions which taste just as good as their white flour counterparts? Nope! At least I hope not because every now and then, I’m going to post some traditional favorites that have been given a little nutritional makeover. I hope you all won’t find this boring!

This recipe substitutes coconut oil for butter, uses about half of the sugar a lot of recipes use, and is 100% whole grain. I used whole spelt, which I really prefer and recommend, but you can also use whole wheat. Regular whole wheat works as well as white whole wheat. Whichever you choose, these oatmeal raisin cookies don’t taste the least bit whole grain!

100% Whole Grain Soft and Chewy Oatmeal Raisin Cookies. With dairy-free option and can also be made with all-purpose flour

And even more important for me – the texture! These whole wheat oatmeal raisin cookies are SO thick and chewy. And they don’t have that slightly cakey feel that some healthy cookies have. At least if you don’t over bake them, which I did, thinking that they weren’t done.

Are there any traditional favorites that you’d like a healthified version of? Let me know and I’ll see what I can do!

100% Whole Grain Chewy Oatmeal Raisin Cookies (dairy-free)

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Rated 4.9 by 14 readers
Whole Grain Chewy Oatmeal Raisin Cookies
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 18-20 large cookies

Ingredients

  • 1 1/2 cups (190 grams) whole spelt flour, whole wheat flour, white whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup (168 grams) coconut oil (unsalted butter works, too, but the cookies are chewier with coconut oil)
  • 1 1/3 cups (266 grams) raw sugar, coconut sugar or brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups (260 grams) quick oats
  • 1 1/4 cups (190 grams) raisins (you could sub in some chocolate chips for a portion of the raisins or just place a few on top after baking, like I did in the picture)

Directions

  1. Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
  2. Stir together the dry ingredients in a medium mixing bowl and set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
  4. Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
  5. Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
  6. Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
  7. Let cool completely on the baking sheet. Store in an airtight container up to 5 days.

Recipe by  | www.texanerin.com

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96 comments on “Whole Grain Chewy Oatmeal Raisin Cookies” — Add one!

  • Jodell
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    September 2, 2016 @ 4:40 pm

    Thank you so much for the note about the pictures being updated!! I haven’t made them in a few months and went looking for the recipe and was in a tiny panic I couldn’t find “my cookie recipe” lol! Then I saw the note, phew! This is them! This is my go to recipe! I often make them as gifts for new mommies. It’s the perfect hearty, sweet snack when you’re spending hours on end breastfeeding a newborn! I’ve also added Brewers yeast and ground flax to turn them into “milk cookies” for new mamas. Still delicious! Thanks for a fabulous recipe!

    Reply
    • Erin replies to Jodell
      September 3, 2016 @ 1:04 pm

      Haha. I’ve had that happen to me and I always freak out so I thought I’d better add the note. ;) I’m so happy you’ve been enjoying the cookies and I love that you make them for new moms! How much Brewers yeast and ground flax do you add? I’d love to try that, too! Thanks a bunch for your comment. :)

      Reply
  • Chris says
    July 21, 2016 @ 12:35 am

    Oatmeal Raisin Cookies not that exciting??!!! Are you nutz?!! I know you’re not, but had to add for dramatic effect:-) O-R cookies top my list as the best cookie when done right, but done wrong so many times. Nevertheless, I’d never turn one down and so enjoy my continuing journey for finding the best of the best. I’m already certain I’m going to enjoy yours before I get home to try this them tonight. Thanks for sharing!!!

    Reply
  • Heather G
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    August 5, 2015 @ 2:24 am

    Hi Erin, I actually made these cookies following the recipe in your cookbook. i used coconut oil and coconut sugar. I also traded out the raisins for dried cherries and cacao nibs. These were so chewy and delicious. I loved them!

    Reply
    • Erin replies to Heather G
      August 5, 2015 @ 8:29 am

      Hi, Heather! It’s always so nice to hear from you. :) I hope you’ve been well. I love your dried cherry and cacao nibs idea! I think I’ll have to try that, too, but with chocolate chunks! Thanks so much for your feedback. :)

      Reply
  • Brantavanna
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    December 19, 2014 @ 11:32 pm

    These are the most delicious oatmeal raisin cookies EVER! I made a batch and my husband and son went nuts over them! My son dislikes raisins, but he says he likes them in this cookie. Chewy perfection!

    Reply
    • Erin replies to Brantavanna
      December 20, 2014 @ 6:58 pm

      That’s great that your family enjoyed them so much! And awesome that your son even likes the raisins in the cookies. :) I’m not a huge fan of raisins, either, but I definitely like them in these cookies! Thanks so much for the feedback. :)

      Reply
  • Iga
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    December 3, 2014 @ 11:44 pm

    Hi Erin,
    these cookies have one serious flaw… It is too hard not to eat the dough raw!! :D :D
    The ones that I managed to bake were absolutely delicious too, even when overbaked (my first batch was outright crunchy, not chewy, but the kids did not mind one bit!)

    Reply
    • Erin replies to Iga
      December 5, 2014 @ 7:54 pm

      Hi, Iga! The beginning of your comment sent me into a mega panic that was over in milliseconds. ;) I’m so happy that the cookies came out well! How strange that the cookies came out crunchy at first. I’m happy you were able to get them chewy in the second batch! Thank you so much for the feedback. :)

      Reply
  • lauren says
    October 31, 2014 @ 12:49 am

    This is the only oatmeal raisin cookie recipe I will use. And I didn’t even like o.r. cookies until I made these. Best recipe on the blog.

    Reply
    • Erin replies to lauren
      October 31, 2014 @ 11:30 pm

      What a compliment – thank you! And I agree with you. I don’t want to try any other oatmeal raisin cookie recipes after making these! Thanks so much for your feedback. :)

      Reply
  • Ashley says
    October 29, 2014 @ 4:16 am

    Is there any way to sub for some of the sugar? Like taking some out or applesauce or honey instead? I don’t know the science of baking. At all. If I sub more goodies do I need to compensate for that? Like if I add other dried fruit and chocolate chips
    thanks!

    Reply
    • Erin replies to Ashley
      October 29, 2014 @ 7:50 pm

      I know it’s a huge amount of sugar but this yields a large amount of cookies! They’re really not too sweet. :) You can reduce the amount or sub applesauce or honey, but all of those would make the cookies much cakier and less chewy. You can sub in whatever add-ins you like! As long as you don’t go overboard, you should be fine. You can add different types of chocolate, candy, nuts, dried fruit or whatever you want. :)

      Reply
  • Liz
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    October 12, 2014 @ 2:36 pm

    I made these exactly as the recipe calls for except I used old fashioned oats instead of quick oats, and I added 1/4c of chia seeds. As I was mixing them up, I thought they were so crumbly they would never make a solid cookie and would fall apart and waste all those expensive ingredients. Not so! I packed them a little bigger and baked for 13 minutes. These were perfect. Chewy and slightly crispy. They don’t look much like the ones in the photo, I wish I could share a pic!

    Reply
    • Erin replies to Liz
      October 12, 2014 @ 3:42 pm

      I’m happy they came out well – especially with your changes! I’ve made these with old fashioned oats and quick oats and prefer the texture with quick oats (they also look different, like you said :)) Thanks so much for the feedback and sorry I don’t have any kind of upload function on the comments. I’ll have to look into that!

      Reply
  • Lav says
    July 11, 2014 @ 4:44 pm

    I actually stumbled upon this website.. when I searched for Healthy Raisin Oatmeal Wheat cookies. I wanted to bake some cookies for my 2 yr old.. and after going through this recipe, I really want to make a batch of these and gulp everything all by myself.. they are so tempting right now.. I am actually drooling while I type this :)..

    And I am going to try this over the weekend :) thanks so much

    Reply
    • Erin replies to Lav
      July 13, 2014 @ 6:07 pm

      I hope that you’ll enjoy them! And good luck on not eating all of them yourself. ;)

      Reply
  • Zaina says
    June 11, 2014 @ 10:09 pm

    Hi!

    Can I substitute the coconut sugar with brown sugar substitute? Such as this: http://www.presidentschoice.ca/en_CA/products/productlisting/pc_brown_sugar_blend_sucrellaprod1440037.html

    Reply
    • Erin replies to Zaina
      June 12, 2014 @ 7:33 am

      That should work with the texture but I’d be worried about a weird aftertaste if you use all sugar sub. I hope it works out well, though! Let me know how it goes. :)

      Reply
  • Amanda
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    May 30, 2014 @ 4:49 pm

    I substituted Namaste gluten free flour blend for the flour and they turned out great! Thank you for this recipe!

    Reply
    • Erin replies to Amanda
      June 1, 2014 @ 7:04 am

      I’m so happy to hear that they came out well with a GF blend! Thanks for letting me know. :)

      Reply
  • Ashley
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    April 29, 2014 @ 5:15 am

    Amazing cookies!!!! I substituted part of the oats for unsweetened shredded coconut , skipped the raisins added craisins and chocolate …. For the love, they were crazy good. Had to give most away because it was hard not to resist having one with every meal and for snack :)

    Reply
    • Erin replies to Ashley
      April 29, 2014 @ 5:52 pm

      I’m so happy that you liked the cookies! Adding coconut sounds like a great idea. I’ve tried that before but I think I added way too much. I’ll have to try again! Thanks so much for the feedback and the rating. :)

      Reply
  • Elza B.
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    April 15, 2014 @ 2:48 pm

    I baked these cookies last night. The first batch came out so big because they do spread out. I cut down the size of the dough for the remaining batches. We love these cookies a lot!!! I think this is one of the best oatmeal raisin cookies recipe I have ever tried. We love chewy cookies and these cookies have the perfect texture. The sweetness is just right and the coconut oil really brings out the flavor of these cookies. Thank you for sharing this recipe. This is definitely a keeper and will be my go-to recipe.

    Reply
    • Erin replies to Elza B.
      April 17, 2014 @ 7:30 pm

      That’s great to hear, Elza! So happy that you came out well for you. :) And yours spread out a lot?! Interesting. Mine hardly spread at all (but I kind of wish they did! ;)) Thanks so much for the feedback and the rating!

      Reply
  • Elza B.
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    April 7, 2014 @ 8:33 pm

    I made these a few weeks ago and they were really good! I was wondering if I can double the recipe to make more cookies for my BFF’s baby’s 1st birthday party?

    Reply
    • Erin replies to Elza B.
      April 7, 2014 @ 10:13 pm

      So happy that you liked them, Elza! :) Doubling the recipe won’t be a problem but you might want to use a stand mixer just to make it easier. I hope they’ll enjoy them at the party! Thanks for the feedback and rating. :)

      Reply
  • Snoozie
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    March 19, 2014 @ 5:15 pm

    Hi again Erin!
    Another Healthy Whole Grain Recipe that I would love to see made over is Classic Apple Crisp. And, ooh this is one that I would really love to have, Whole Grain Pie Crust to make Sugar Free Pies and Quiche with. Whole Grain Bisquit Recipe to top a Sugar Free Fruit Cobblers would also be great. Whole Grain Pancake and Waffle Recipies. Ok, I think I have provided a big enough wish list. Thank you!!! I now see your Whole Grain Irish Cream Brownie Recipe Below and that looks very interesting. I will have to check it out. Keep up the great work!! -Snoozie

    Reply
    • Erin replies to Snoozie
      March 19, 2014 @ 6:08 pm

      Hi, Snoozie! Thank you so much for all your wonderful suggestions. :) I don’t have a waffle iron so that one won’t happen, but these 100% whole grain pancakes are by far my favorite pancakes, whole grain or not! I’ll do a classic apple crisp in the fall but until then, try subbing apples in this blueberry peach crumble. It’s my favorite. :) As for the others, I’ll definitely give them a try! Thank you again for nice your comment! :)

      Reply
      • Snoozie replies to Erin
        March 26, 2014 @ 5:12 am

        Also Erin, it was very cute to see my son nabbed the last Oatmeal Cookie and put it by his bowl of soup. He quietly showed me that he too valued these tasty Oatmeal Cookies. The 100% Whole Grain Pancake and Waffle Mix I saw on the grocery shelf here in the USA so no need to fuss over that recipe. I bought my waffle iron at a German Owned Grocery Chain here in the USA called “Aldi’s”. They should also be in Germany. I have owned it for more than ten years now. I love it because it makes four heart shaped waffles that are more special than just square or round ones and the price was very reasonable. I will try your Crumble Recipe next. Thank you once again and you are impressingly quick with your response time. This is the first recipe website that I have seen where the baker/cook actually interacts with the website viewers and it is so helpful! :D
        I studied in Darmstadt, Germany and my hosts served awesome Sunflower Seed Thinly Sliced Bread that we would toast and spread Hazlenut Spread on in the mornings. It tasted like it was whole grain and was absolutly delicious. That would be a great recipe for your site as I have been searching for that recipe for years. Have a wonderful day in Deutchland! -Snoozie

        Reply
        • Erin replies to Snoozie
          March 26, 2014 @ 10:22 pm

          Hehe. Yes. We have Aldi in Germany. They’re everywhere! Thanks so much for the tip.

          Oh, and thank you for the comment concerning the interaction thing! I’m so happy that someone appreciates it. ;)

          So fun that you studied in Germany! I took a look at German sunflower seed bread recipes. Do any of these look like what you’re looking for?

          And aww. So cute that your son claimed the last cookie for himself! So happy that he enjoyed them. :)

          Thanks again for your feedback and I hope you’ll enjoy the crumble, Snoozie!

  • Snoozie
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    March 19, 2014 @ 5:08 pm

    Hi Erin!
    For Saint Patrick’s Day I planned to make Irish Oatmeal Cookies but wanted to make them as healthy as possible and my recipe calls for white sugar,brown sugar, white flour and butter. I bought a small 2 lbs of King Arthur Premium 100% Whole Wheat Flour, chopped walnuts and raisins. I will have to run back to the store to try to find Coconut Oil now that I have all of the other ingredients. I need to watch my Sugar Intake and White Flour and I desire to find healthier alternatives sans preservatives w/more fiber for my entire family. Your idea to create healthy versions of the classics is awesome and not one bit boring! You are saving people’s health! Thank you. When I first noticed the whole wheat packs of flour I was curious but had no recipies to use whole wheat and the packages simply say that you could start by substituting 50-50 white flour for whole wheat in your favorite recipies but that more liquids may be needed. I thought great,I will be lucky to find time to do ANY baking and I don’t have time or funds to be the test kitchen. I was hoping there would be some recipies right on the pack but I didn’t see any so I didn’t purchase the whole wheat flour the first time that I saw it. And, if I was to use Whole Wheat Flour I wanted to use 100 percent of the flour as whole wheat not just 50 percent of what the recipe called for. Other classic recipies that I would like to see a delicious completely whole wheat, stevia (or healthy sugar substitute), apple sauce/non-butter/non-shortening versions are: pumpkin bread, zucchini bread, cranberry nut bread, date/nut bread, banana bread, blueberry muffins, blueberry buckle, gingerbread, gingerbread cookies, ginger snap cookies, Tollhouse Chocolate Chip Cookies, carrot cake, and Peanut Butter Blossom Cookies. I think that all of these items and flavors would lend themselves to whole wheat flour too. Thank you again Erin for your Chewy Oatmeal Cookie Recipe which I am so eager to try after such wonderful reviews!!!

    Reply
    • Erin replies to Snoozie
      March 19, 2014 @ 6:18 pm

      Oh my gosh! So many ideas! Thank you. :) And I love that you want to make your goodies 100% whole grain and not 50%. There are very rare instances that I’ll settle for 50% whole grain (usually if there’s yeast involved and I don’t want them to taste whole grain – it’s hard to do that with 100% whole grains!) and cookies definitely aren’t one of them! I have a few recipes that I think may help you out. 100% whole grain banana bread, a few different types of applesauce, 100% whole grain soft and chewy ginger cookies, healthier NYT chocolate chip cookies (way better than Tollhouse, in my opinion ;)) and 100% whole grain carrot cake. And about this recipe, if you don’t have coconut oil on hand, you can use butter! I tested that a few weeks ago and it worked out fine. :) Thank you SO much for your kind comment and suggestions! I will definitely work on them. I hope you’ll enjoy the cookies! Let me know how they come out. :)

      Reply
      • Snoozie replies to Erin
        March 26, 2014 @ 4:55 am

        Hi Erin!
        Last week I baked your recipe for Oatmeal Cookies! 5 people tried them and everyone thought they were great. My daughter actually said that she prefered my Oatmeal Cookies to 2 types of storebought white flour /white sugar cookies that I had bought for my “kids” for St.Pat’s Day. It is hard to believe but true thanks to your recipe! A diabetic friend also loved them. Even my husband who says that he doesn’t like sweets and said that he wasn’t even interested in trying a cookie at first ended up having to admit that he enjoyed them. They are hearty, comforting and not so sicky sweet as most oatmeal cookies that they are even suitable for a breakfast on the run or with a commuter’s mug of coffee or tea. I used Stevia (5/6 cup) and Sugar (1/2 cup) as the Stevia bag said when baking it was important to use half Stevia and half sugar to achieve browning etc. but as you said with your sweetener this recipe doesn’t brown and it didn’t even with the 1/2 cup sugar so next time I will try 100% Stevia (natural zero calorie sweetener derived from a plant from South America). Also, I added about 1/2 cup chopped Walnuts which I really thought added flavor if you like nuts I recommend adding them. I had the crumbling problem that I had read another baker had in a previous comment. The reason I suspect is that it was difficult to measure the Coconut Oil becasue it was so hard to scoop out of the jar, opaque white, and perhaps there were pockets of air space in my opaque measuring cup. (It was not like Stick Butter that is easy to measure when the paper is marked for baking). So, I added one more egg to the mixture and melted a few more teaspoons of Coconut Oil in the Microwave Oven and added that to the batter in the bowl and reformed my cookie balls / which then were flattened into patties (like forming Hamburger Patties) and you are right they came out of the oven the size and shape that they went in with very little morphing of shape as your common cookie recipe usually does. I am so pleased with the outcome of your recipe Erin! I am dieting and this takes the edge off by having an occasional healthy baked good. And, I am happy to have a healthy cookie treat to offer to my children. Thank you SO MUCH! Keep up the excellent work.

        Reply
        • Erin replies to Snoozie
          March 26, 2014 @ 10:15 pm

          I’m so happy that everyone enjoyed them! :) About measuring of coconut oil – do you have a scale? I’ve never actually scooped coconut oil into a measuring cup, just because it sounds difficult and messy. Definitely use a scale if you have one! I’ve listed the weights for everything so there’s no need to convert anything. And I’m so happy to hear that adding a little more oil and egg helped make the dough less crumbly! I think you’re right and that it must be the oil. I’ve made these cookies so many times and for me, they’re usually on the wet and gooey side, which is why I recommend refrigerating the dough before baking. Awesome that these came out well with Stevia! I don’t really use Stevia in baking but when I use it in my smoothies, there’s a little aftertaste. You might want to keep that in mind when doing 100% Stevia. OR perhaps only my Stevia has a slightly funny aftertaste. ;) Thank you SO much for all the feedback! I was so happy when your comment came in and I read that you had make the cookies and liked them. :)

  • Carol
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    February 16, 2014 @ 3:08 am

    Wow – just baked these cookies.added goldenberries and cacao nibs YUMMMMMMMMM.
    Need to hide then somewhere – freezer is too obvious! Thank you for the recipe.

    Reply
    • Erin replies to Carol
      February 17, 2014 @ 8:14 pm

      Hehe. Good luck with finding a good hiding place! And I’ve never heard of goldenberries. I’m off to look into those! Thanks so much for the feedback and the rating. :)

      Reply
  • Tammy
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    January 10, 2014 @ 6:45 pm

    Thanks for a fantastic recipe. Coconut oil is solid like butter and gives these cookies that satisfyingly chewy, slightly crisp texture. Canola oil made for a cakey texture that some like but that’s not how I like my oatmeal raisin cookies.

    Reply
    • Erin replies to Tammy
      January 10, 2014 @ 9:31 pm

      That’s great to know, Tammy! I’m going to keep that in mind when making recipes in the future. I’m so happy that you enjoyed the cookies. Thanks for the feedback and the rating! :)

      Reply
  • Claire Dudan says
    November 20, 2013 @ 3:49 am

    Erin, your 100% whole grain chewy raison cookies were outstanding! I substituted canola oil for coconut oil and they were to die for. I also threw in some chopped up dates. Really great, thanks!

    Reply
    • Erin replies to Claire Dudan
      November 20, 2013 @ 9:37 pm

      Ooh, good to know that canola oil works! So happy that you enjoyed the cookies. And dates sounds like an interesting addition. :) Thanks so much for the feedback!

      Reply
  • Andi says
    September 9, 2013 @ 8:51 am

    Hi! If I don’t have coconut oil, could I replace that with regular canola (I am aware of the health benefits but it’s just available where I live)? Thanks!

    Reply
    • Erin replies to Andi
      September 9, 2013 @ 9:40 am

      I haven’t tried that but I’m assuming it would work! I just can’t guarantee it since I haven’t tried. Let me know if it comes out well and good luck! :)

      Reply
  • AliceJoy
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    September 4, 2013 @ 4:57 pm

    Hi! I am new to your site! And soooo very HAPPY to have found it. I cannot wait to make these cookies!! Plus many more of your recipes.

    Thank you!

    AliceJoy

    Reply
    • Erin replies to AliceJoy
      September 4, 2013 @ 7:44 pm

      And I’m SO happy that you found my site! :) I really hope you enjoy the cookies and the other recipes. I’d love to hear how they come out! :)

      Reply
  • Kelley says
    May 25, 2013 @ 2:57 pm

    Hi Erin,

    I am always on the lookout for healthy baked good recipes to make for my family and grandchildren. I was searching for a new whole wheat oatmeal cookie recipe and I came across your site. I must tell you that these are, hands down, the best whole wheat oatmeal cookies I have ever made. I liked that they call for coconut oil instead of butter and I used chopped dates in place of the raisins and added some chopped walnuts. My 6 year old grandson looked at me and said “Gram these are the best cookies I have ever had.” Kudos!! I can’t wait to try more of your recipes. Thanks, again.

    Reply
    • Erin replies to Kelley
      May 25, 2013 @ 4:20 pm

      Hi Kelley! Wow. I’m so happy that you and your grandkids liked these so much! Your grandson’s comment made my day. :) I hope that you’ll enjoy the other recipes! Thanks a ton for your comment and the feedback. Let me know how the other recipes come out! (and I love your changes. Sounds great!)

      Reply
  • Rachel says
    May 24, 2013 @ 10:41 pm

    Hi Erin ~ I just pulled the second batch of these cookies out of the oven and, other than cutting down on the sugar since I tossed in some chocolate chips, I followed the recipe exactly and it is WONDERFUL! Thank you for this deliciousness.

    Reply
    • Erin replies to Rachel
      May 25, 2013 @ 4:17 pm

      I’m happy to hear that you liked them! Thanks for the feedback. :) And chocolate chips… that sounds like a wonderful idea!

      Reply
      • Rachel replies to Erin
        September 6, 2013 @ 9:25 pm

        Hi Erin! I made these cookies again yesterday (which is really saying something because I rarely make the same recipe twice, but loved them so much that I haven’t stopped thinking about them since the first go-round!), but this time they didn’t quite turn out and I’m curious if you might be able to troubleshoot why. So the issue: the dough wasn’t as “sticky” as my first batch and pretty much just crumbled when I tried to roll it into balls. I tossed it in the fridge for a little while, which seemed to help, but the cookies still wound up fairly dry. I used less sugar than your recipe calls for (probably just under a cup), so i knew it might be a little bit more cake-like. I also sort of lost track of melting the coconut oil, so it got pretty hot. I wonder if that did it? Any other thoughts to help me avoid a crumbly cookie? This is still my favorite oatmeal raisin cookie to date! :)

        Reply
        • Erin replies to Rachel
          September 6, 2013 @ 10:45 pm

          Crumbly?! Hmm. I have no idea how that could have happened. :( I made these about a week ago and the dough was so sticky that I had to refrigerate it before I could even roll them into balls. I don’t think reducing the sugar by a little more than 1/3 cup would have caused them to be crumbly. Cakey, like you said, but not so crumbly. And I’m not an expert but I don’t think super hot coconut oil could have done it, either. Could it be possible that you accidentally added too much flour / oats or too little oil? That could have definitely caused the problem. I do stuff like that all the time unless I triple check every step of the way! I am the queen of adding extra cups of flour or even completely forgetting the butter (during non-blog baking ;)) I’m sorry they didn’t come out for you this time but I hope you’ll give it another try in the future! And thanks for letting me know that they’re your favorite. :)

  • Erin says
    May 2, 2013 @ 7:21 pm

    To the person who asked whether I prefer quick or old fashioned oats for this recipe: Sorry that your comment isn’t here. We switched blogging platforms from Blogger to WordPress last night and a few comments got lost.

    I answered your question (which was also deleted) but basically I said thanks for pointing it out and old-fashioned oats are what you want here. Thanks again and sorry! :)

    Reply
  • Faye says
    March 26, 2013 @ 2:14 pm

    Your whole grain chewy oatmeal raisin cookies look absolutely delicious and healthy.

    Reply
  • Heather R says
    March 19, 2013 @ 7:59 pm

    I had both quick oats and large flake oats and I picked the large flake oats because I thought they were healthier but in retrospect I should have put them through the food processor a bit to make the dough easier to roll, but regardless they are very yummy! Chewy and because I used the large oats, they were crunchy as well and my daughter who initially turned her nose up at the idea of using raisins enjoyed them as well. Thanks Erin!

    Reply
  • Anonymous says
    March 12, 2013 @ 9:14 pm

    Been cooking these for my office – they love them! And I love your blog. Keep the recipes coming……

    Reply
    • Erin replies to Anonymous
      March 12, 2013 @ 9:30 pm

      I'm so happy to hear that! Thanks for the feedback. And I'll do my best with the recipes. ;)

      Reply
  • Heidi @ Food Doodles says
    January 27, 2013 @ 6:32 pm

    Mmm! We just baked these this morning and they're perfect. Like seriously the perfect oatmeal cookie base. I used cranberries since the raisins I have atm aren't so great and I knew I'd be disappointed in them. They're so good with cranberries :D We'll be making these again and again, they're so good :) And just what we needed, thank you Erin!

    Reply
    • Erin replies to Heidi @ Food Doodles
      January 29, 2013 @ 2:49 pm

      Oh yay! I'm so happy to hear that you liked them! I read this comment from my phone when I was still really sick and was so happy to get it. It was seriously the highlight of my day. Thank you! And I'm so sorry to hear that you all are sick, too. Today is my first day back online after a horrible last week. At least it can only get better, right? Right?! :)

      Reply
  • Heidi @ Food Doodles says
    January 25, 2013 @ 7:59 pm

    Oatmeal raisin cookies are so comforting! I need some of these :D We've all been sick again at our house so some serious comfort cookies are needed! I need to make these soon. I have the recipe all ready to go to the kitchen and everything :) Will let you know how we like them when I get the energy to make them!

    Reply
  • Caroline @ chocolate and carrots says
    January 23, 2013 @ 1:35 pm

    I have to say, the chocoholic in me just can't say no to a good oatmeal raisin cookie. Your's look fabulous Erin!

    Reply
  • Honey says
    January 16, 2013 @ 4:35 am

    yum.. looks so delicious.. i love chewy oatmeal raisin cookies.

    Reply
  • Kristi @ My San Francisco Kitchen says
    January 15, 2013 @ 9:23 pm

    MMM I just love healthier cookies so I feel less guilty! :D Great recipe =)

    Reply
  • london bakes says
    January 13, 2013 @ 5:43 pm

    The more cookies I make, the more I really appreciate the simplicity of a perfect chocolate chip cookie or a perfect oatmeal and raisin cookie & these really look perfect!

    Reply
    • Erin replies to london bakes
      January 14, 2013 @ 10:29 pm

      Me too! I would have never wanted oatmeal raisin cookies a few years ago. But now… yeah, I'll take one. Simple is so nice sometimes!

      Reply
  • Natalie says
    January 12, 2013 @ 12:46 am

    YUM! I love oatmeal cookies, but I like butterscotch chips instead of raisins. Have you given these to a German? We made some in Austria and people looked at us like we were crazy when we told them we used oatmeal. :)

    Reply
    • Erin replies to Natalie
      January 14, 2013 @ 10:29 pm

      Hahaha. I know. They just don't get it. But what can we do? Educate them! Yes. You come over here and we'll educate the German speaking people, okay? :)

      Reply
  • Carla Walker says
    January 11, 2013 @ 7:54 pm

    I love how these look. Some of my favorite cookies are oatmeal cookies, and anything healthier just makes you able to eat more right ;) These look great, and I think it is great to go back to the basics and original recipes sometimes. Its perfect!

    Reply
    • Erin replies to Carla Walker
      January 11, 2013 @ 9:04 pm

      Well of course you can eat more! ;) And I'm happy someone agrees about going back to the basics sometimes. It's just nice every now and then!

      Reply
  • sally @ sallys baking addiction says
    January 11, 2013 @ 7:32 pm

    thick and chewy (but not cakey) healthy cookie. how on earth do you do it Erin? my gosh. I love this recipe SO much. did you know oatmeal raisin cookies are my #1 favorite cookie EVER? I can almost taste these through the screen… :)

    Reply
    • Erin replies to sally @ sallys baking addiction
      January 11, 2013 @ 9:03 pm

      Really?! I would have never guessed! But I'm guessing your real favorite is oatmeal Raisinette? :) You should give these a try! You'd love the texture!

      Reply
  • Jessica @ A Kitchen Addiction says
    January 11, 2013 @ 4:41 pm

    Oatmeal raisin cookies are a favorite at our house, so I love how you healthified these!

    Reply
  • eatgood4life.blogspot.com says
    January 11, 2013 @ 4:19 pm

    I don't think this is boring and I think it is a great idea to nutritionally boost your old recipes, god knows I could do the same :-) I have old recipes using quite a bit of unrefined sugar and even confectioner sugar :-( Oh well.

    I think oat flour its also great. Lately I have been using that quite a bit in some of my baking!!

    Reply
    • Erin replies to eatgood4life.blogspot.com
      January 11, 2013 @ 8:59 pm

      Well I didn't even have a recipe for oatmeal raisin cookies. I created it just so I could have one. :) And sometimes you just need powdered sugar! I also love oat flour. thanks for the reminder. :)

      Reply
  • Elaine says
    January 11, 2013 @ 3:42 pm

    I love Oatmeal Raisin cookies and I love healthifying recipes! So this recipe is a winner in my book. :)

    Reply
    • Erin replies to Elaine
      January 11, 2013 @ 8:57 pm

      Yay! Thanks for your nice comment. :)

      Reply
  • Erin says
    January 11, 2013 @ 3:03 pm

    I really feel like I can smell these through the screen! :)

    Reply
    • Erin replies to Erin
      January 11, 2013 @ 8:56 pm

      Oh yes! I forgot to mention the smell. Not as nice as fresh bread but still so good!

      Reply
  • Becca says
    January 11, 2013 @ 1:59 pm

    Sometimes I like traditional baked goods as opposed to all these other foods stuffed into each other. And I like oatmeal cookies. I've recently started liking raisins, so I don't see why I wouldn't like them in a cookie :) The only thing that gets me is the coconut oil. I know there are surplus amount of coconut oil down here in South Carolina, but it comes in like giant containers and I wouldn't know what to do with it later.

    Reply
    • Erin replies to Becca
      January 11, 2013 @ 8:55 pm

      What?! I've seen those buckets of coconut oil online and they just perplexed me. I can buy it about a cup at a time over here and I just assumed that if I can get it easily, so can everyone in the US. :( Just use real butter in place of the coconut oil! And yay… raisins. You like something fruity! :)

      Reply
    • Becca replies to Becca
      January 11, 2013 @ 9:19 pm

      Well we /do/ have coconut oil. I see it all the time in store, but I only see the giant jars. I guess I will venture out and buy a jar one of these days.

      Reply
    • Anonymous replies to Becca
      March 6, 2013 @ 8:55 pm

      You can get whatever size you prefer on EBAY.

      Reply
  • Regina @ SpecialtyCakeCreations says
    January 11, 2013 @ 8:48 am

    Not boring at ALL! I love oatmeal cookies, be it with raisins or chocolate chips or any other stuff I find in the drawer.
    I had to grin a little at your instruction of melting the coconut oil. Usually it is so warm here that our coconut oil is always liquid at room temperature. But tonight it actually cooled down a little and I noticed past of the oil in the bottle had solidified. So now I know what coconut oil looks like for you :)

    Reply
    • Erin replies to Regina @ SpecialtyCakeCreations
      January 11, 2013 @ 8:53 pm

      Yay! I'm happy that you don't think they're boring. :) And I buy the coconut oil that comes in the refrigerated section. I just assumed that it's supposed to be refrigerated! But they also sell it at the Asian food stores and when I leave that at room temperature in the summer, it's also liquid. I like it that way. :)

      Reply
  • Sonia! The Healthy Foodie says
    January 11, 2013 @ 3:59 am

    No way! After the chickpea cookies, you're gonna do THIS to me? OMG, I think I'm gonna have to have someone close this place down. Seriously. Have you seen these cookies? I mean, have you SEEN them? Hang on, let me take another look…

    OMG, WOW! I am so making these.
    Like NOW… (sounds like dejà vu!)

    For real, I wish I could whip up a batch right this minute, but I'm gonna have to be a good girl and wait. Besides, I have a post to write! Definitely pinning though, and probably more than once, too!

    To think I was coming here to grab a link so I could link to this place in my post on the ahem, aforementioned chickpea cookies. And this is how you repay me? Shame!

    Alright, let me just find that link quick quick then I'm outta here, before I drown in my own drool!

    Reply
    • Erin replies to Sonia! The Healthy Foodie
      January 11, 2013 @ 8:42 pm

      Hahaha. You should be a professional food blog comment leaver. I questioned the purpose of this for a moment, and then I had it. Your purpose as a professional food blog commenter would be to make people happy. Spreading glee in the food blogging community. The food blogging community should hire you. It'd be like you're a lobbyist, only not. Because you'd be working for us. :D Thanks again for the most excellent comment. :) They always make me so happy!

      Reply
    • Sonia! The Healthy Foodie replies to Sonia! The Healthy Foodie
      January 13, 2013 @ 2:11 pm

      LOL! You're funny Erin! I think most people would think I'm absolutely crazy if I were to leave comments like this on their blogs! You get the best of me, that's for sure! ;) Glad my comments make you smile and know that the feeling is quite mutual! :)

      Reply
  • Aimee @ ShugarySweets says
    January 11, 2013 @ 12:34 am

    I will have to try this. I love a good oatmeal raisin cookie!

    Reply
  • Katrina @ Warm Vanilla Sugar says
    January 11, 2013 @ 12:11 am

    Such a fabulous looking recipe. Gotta love a chewy chocolate cookie!

    Reply

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