Oatmeal Cookies

My husband’s favorite cookie is Oatmeal Cookie, he even likes it more than chocolate chip. Looking back, he used to like the store bought ones and he really loved them. So as I learned baking I experimented with different recipes. So on this post, I am sharing with you 2 recipes I use to make my husband’s favorite. The recipes actually have raisins as another ingredient but I did make a couple changes to be able to come up with a good recipe for my husband’s cookies. The first recipe makes bigger batch of about 2 to 2 1/2 dozens. When my husband noticeably ate less in a day, he wanted me to make less or just enough so they won’t go stale. So the second recipe makes about 1 to 1 1/2 dozens.

WHOLE WHEAT OATMEAL (RAISIN) COOKIES (from Gold Medal Flour recipes)

  •  3/4 c gran sugar
  • 1/2 c packed brown sugar
  • 1 c softened butter or margarine
  • 1 ts b soda
  • 1 ts ground cinnamon (optl: 1 ts ground ginger)
  • 1/4-1/2 ts salt
  • 1 1/2 ts vanilla extract
  • 2 eggs
  • 3 c quick/old-fashioned oats
  • 1 1/2 c whole wheat flour
  • optl: 1 c raisins


  1. Heat oven to 350°F. In a large bowl, stir sugars, butter, b soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
  2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 9-11 minutes or until light brown. Cook 2 minutes, remove from cookie sheets.

*High altitude (3500-6500 ft). Decrease b soda to 3/4 ts. Bake 11-13 minutes.


  • 1/2 c butter (1 stick)
  • 2/3 c light brown sugar
  • 1 egg
  • 1/2 ts vanilla extract
  • 3/4 c whole wheat flour
  • 1/2 ts b soda
  • 1/2 ts ground cinnamon
  • 1/2 ts ginger
  • 1/4 ts salt
  • 2 c rolled oats OR 1 1/2 c rolled oats, 3/4 c raisins and 1/2 c walnuts


  1. Preheat oven to 350°F.
  2. Cream together butter, sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, b soda, cinnamin and salt together. Stir into butter/sugar mixture. Stir in the oats, raisins and walnuts.
  3.  Bake for 10-13 mins, depending how cold dough is.

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