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These are the old-fashioned chewy oatmeal cookies that I remember from my childhood. Very sweet (you can use less sugar) and oatmeal-y. A favorite for dunking in milk or simply for late-night indulging. These DO call for a LOT of sugar, and if you wish to use less, please do! Be sure to replace the volume with additional flour. We use unrefined sugar, but, sugar is still sugar, so these treats are treats and not for every day for us.
You can use dairy-free chocolate chips, or dried fruit or any of your favorite cookie add-ins. We make our cookies dairy-free, but if you don’t require that, simply use what you prefer.
Oatmeal whole wheat chocolate chip cookies
- 1 cup salted butter, or non-dairy alternatives such as coconut oil, softened
- 1-2 cups sucanat or brown sugar
- 2 teaspoons homemade vanilla extract
- 2 whole large eggs, or powdered eggs and water
- 1½ cup whole wheat flour, or gluten-free baking mix
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups rolled oats, gluten free if needed
- 1 cup organic raisins, dairy-free chocolate chips, or other cookie add-ins
- If dough is too crumbly, add ¼ - ½ cup milk, non-dairy milk, or juice.
- Preheat the oven to 350 F.
- Cream butter and sugar together until nice and fluffy. Add in eggs and vanilla and mix well.
- Mix the dry ingredients and add-ins and add them to the butter mixture. Mix well, but don't overmix.
- We like to make BIG cookies, so we use an ice cream scooper for the cookie batter. Place the mounds on parchment paper or an oiled cookie sheet. Do not place them too close together, they DO spread out.
- Bake at 350 degrees F for 12-14 minutes, or until golden brown. They will stiffen up as they cool.
- Let cool on the baking sheet before transferring them to a cooling rack.
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