These oatmeal cookies are one of my favorites ever since my mother taught me how to make them when I was in high school. There might be a lot of oatmeal cookie recipes out there, but I always come back to this one – especially with my favorite additions of dried cranberries and walnuts. I’ve also adapted them through the years to use all whole wheat and brown sugar (or sucanat).
Though my husband always thinks he’s been cheated if there aren’t chocolate chips in a cookie, so I do make them with chocolate…occasionally.
There are a few tips to follow to make sure that they come out with that wonderful combination of crunchy top and chewy center that is, well, kinda addictive.
Maybe I should put a warning with this recipe.
The first tip is to always use a cookie scoop. I actually use a scoop with all the cookies I make – I love how easy this makes dropping the dough onto the baking sheet and how it helps the cookies to have a uniform shape.
The second tip – and most important – is to coat the tops of the cookies with sugar. In the last few years I’ve started coating them with raw sugar and, oh my, does it elevate these cookies to a higher level.
A higher level of addictiveness, that is.
The third tip is to not overcook them – they crisp up as they cool and it’s important to take them out of the oven when they still look a bit undone on top in order to achieve the wonderful chewy center.
It’s definitely the contrast between the crunchy top and chewy center that makes these so hard to resist. Go ahead, see for yourself…
If you dare.
Whole Grain Brown Sugar Oatmeal Cookies
- 1/2 c. butter, softened
- 1 c. brown sugar (or sucanat)
- 1 egg
- 1/2 tsp. vanilla
- 1-1/4 c. whole wheat pastry flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. rolled oats
- 1/2 c. chopped nuts (optional)
- 1/2 c. choice of add-ins: dried cranberries, raisins, or chocolate chips (optional)
- About 2 Tb. raw (or regular) sugar
- Heat oven to 375 degrees. Prepare 2 baking sheets with silicone liners or parchment (alternately, grease lightly).
- In a large mixing bowl, cream the butter and sugar together for a couple of minutes. Add egg and vanilla and beat until smooth.
- Combine flour, baking powder, soda, salt and oats together and add to the creamed ingredients, mixing well. Stir in any optional ingredients.
- Place 2 tablespoons of sugar into a small, shallow bowl. Use a 1-1/2″ cookie scoop to form dough into balls and dip tops in sugar before placing on prepared baking sheets.
- Bake for 8 to 8-1/2 minutes. Do not overbake.
- Cool on baking sheet for 5 minutes before removing to a rack to cool completely.
Makes about 2-1/2 dozen.