Whole Wheat Oatmeal Cookies
Submitted by andie
Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.
YIELD
48 servingsPREP
20 minCOOK
15 minREADY
35 minThree sweeteners do the work here instead of one. Brown sugar gives structure, molasses adds that deep, almost bittersweet depth, and honey keeps everything moist. Together they create a cookie with more character than straight white sugar ever could.
Whole wheat flour and three cups of quick oats make these hearty without being dense. Apple juice in the batter sounds unusual, but it adds just enough moisture and a faint fruity sweetness that rounds out the spice from cinnamon and nutmeg.
Mix the dry ingredients separately and blend them into the wet at low speed until just combined. Overmixing develops the gluten in whole wheat flour and turns chewy cookies tough. Stir in the raisins, walnuts, and oats by hand with a spoon.
Pro Tips
- Pull the cookies at the “just set” stage, around 13 minutes. They’ll firm up as they cool on the sheet for those 5 minutes. Overbaking makes whole wheat cookies dry.
- Butter-flavored shortening is specified here. Regular shortening works but gives a flatter flavor. Real butter changes the texture (thinner, crispier edges).
- Space the dough rounds a full 2 inches apart. These spread.
Variations
- Swap raisins for dried cranberries and walnuts for pecans for a fall-flavored version.
- Add ½ cup of dark chocolate chips alongside the raisins for a more indulgent cookie.
- Replace apple juice with orange juice and add ½ teaspoon of grated orange zest for a citrus spin.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease baking sheets with shortening.
In large mixer bowl, combine shortening, sugar, molasses, honey, egg, apple juice and vanilla.
Beat at medium speed of electric mixer until well- blended.
In another bowl, combine flour, cinnamon, baking soda, salt and nutmeg.
Mix into creamed mixture at low speed until just blended.
Stir in oats, raisins and nuts with spoon.
Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheets.
Bake 13 to 14 minutes, or until set.
Cool 5 minutes on baking sheet.
Remove to cooling rack.
Makes about 4 dozens cookies.
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