Whole Wheat Oatmeal Cookies at home
- Yield 2
- Prep 30 minutes
- Cook 10 minutes
- Total 40 minutes
Whole Wheat Oatmeal Cookies at home is a dessert recipe on Avoteb. The yield on the card is 2. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 cup (2 sticks) butter, softened to room temperature
- 1 1/4 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- Optional add-ins*: chocolate chips (semisweet, butterscotch, etc.), chopped nuts (walnuts, pecans, etc.), dried fruit (raisins, cranberries, chopped apricots, etc.)
Method
Warm oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Tip in egg and vanilla, and mix until combined, about 1 minute.
In a separate bowl, whisk together the flour, cinnamon, baking soda, cornstarch and salt until combined. Tip in in this flour mixture gradually to the butter mixture, and mix on medium-low speed until combined. Tip in the oats, and continue mixing on medium-low speed until combined. If you are using any add-ins (up to 2 cups), fold them in on low-speed until just combined. Do not overmix.
Take a heaping small cookie scoop (a little over 1 Tablespoon) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.
Roast for 10-12 minutes until the edges are just set and are lightly golden. Cool cookies on the baking sheet for about 5 minutes, then move to a wire rack to finish cooling.
Plate while it is hot or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
