Homemade oatmeal cookies are a wonderful alternative to store-bought ones — those often contain too much sugar and questionable ingredients.
These cookies, on the other hand, are made only with wholesome, natural ingredients. I especially love that they use whole grain flour and old-fashioned rolled oats for a hearty, nourishing texture.
They’re easy to make, fun to bake with kids, and fill the kitchen with a warm cinnamon aroma. In the end, you don’t just get healthy, delicious cookies — you get quality time spent together.
Ingredients:
- 1 cup (120 g) whole grain flour
- 1 cup (90 g) old-fashioned rolled oats (long-cooking oats)
- 1 large egg
- ⅔ cup (150 g) unsalted butter, softened
- ⅓ cup (65 g) sugar (or coconut sugar for a healthier version)
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup (50 g) raisins
- 1¾ oz (50 g) dark or milk chocolate, chopped
- 1¾ oz (50 g) walnuts, chopped
- 1 tsp ground cinnamon
- 1 Tbsp (12 g) vanilla sugar (or 1 tsp vanilla extract)
Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, sugar, salt, cinnamon, and vanilla sugar.
Add the softened butter and rub it into the dry ingredients using your fingertips or a pastry blender until you get a crumbly texture.
2. Add the Remaining Ingredients
Add the egg, oats, raisins, chopped walnuts, and chocolate pieces.
Mix until everything is evenly combined — you can knead it gently by hand or mix it with a food processor fitted with a dough blade.
3. Rest the Dough
Let the dough rest at room temperature for 10 minutes. This helps the oats absorb some moisture and the dough firm up slightly.
4. Shape and Bake
Preheat your oven to 350°F (180°C).
Form the dough into small balls (you should get about 10 cookies).
Flatten each ball slightly into a round cookie about ¼ inch (0.5–0.7 cm) thick.
Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat, spacing them slightly apart.
Bake for 15 minutes, or until the cookies are lightly golden around the edges.
5. Cool and Serve
Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
These cookies are soft, fragrant, and mildly sweet, with a lovely cinnamon note and a nutty crunch.
Enjoy them with a glass of milk, cocoa, tea, or coffee — they’re delightful any way you serve them!
💡 Tips
- Substitute dried cranberries, apricots, or dates for the raisins for a fruity twist.
- Add a tablespoon of honey or maple syrup for extra moisture and flavor.
- For crispier cookies, bake a few minutes longer; for softer ones, slightly underbake.
Another recipe for delicious cookies https://takajaeda.com/en/recipes-en/chocolate-nut-cookies/