Healthy Oatmeal Raisin Chocolate Chip Cookies
30 minutes
905 reads
About Healthy Oatmeal Raisin Chocolate Chip Cookies
Craving a cookie that's both decadent and wholesome? These chewy Oatmeal Raisin Chocolate Chip Cookies offer the perfect balance of indulgence and good-for-you ingredients.Made with whole wheat flour, rolled oats, and rich dark chocolate chips, each bite delivers a satisfying crunch and a burst of flavor. They're surprisingly easy to whip up!Enjoy these warm delights straight from the oven with a cold glass of milk or alongside a steaming cup of coffee for the ultimate comforting treat.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Rolled Oats
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
Wet Ingredients
- 42.5 gm Butter softened, unsalted
- 1/2 cup Cane Sugar + 1 tsp
- 1 Tbsp Yogurt
- 1 Tbsp Milk
- 1/2 tsp Vanilla Extract
Mix-ins
- 1/4 cup Chocolate Chips dark
- 1/4 cup Raisins
Instructions
- Preheat your oven to 325°F (160°C). This ensures the cookies bake evenly.
- In a medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt. This combines the dry ingredients and ensures even distribution of the leavening agents.
- In a separate large bowl, cream together the softened butter and cane sugar until light and fluffy. This incorporates air into the mixture, resulting in a tender cookie.
- Add the yogurt, milk, and vanilla extract to the butter-sugar mixture. Mix until just combined. Be careful not to overmix.
- Gently fold the dry ingredients into the wet ingredients until just incorporated. Avoid overmixing, as this can make the cookies tough.
- Stir in the dark chocolate chips and raisins.
- Line a baking sheet with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The bottoms should be lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to set and prevents them from crumbling.
Recipe Notes
Good To Know
- 1 teaspoon of sugar is optional. If you prefer cookies to be less sweet, you can skip this.
- Oven temperature and timings vary, so adjust the settings according to your oven.
- The cookies will be soft when hot. Allow them to cool completely to become crunchy.
- For a chewier texture, briefly soak the raisins in warm water or orange juice for 10 minutes before adding them to the dough, then pat dry.
- If you prefer crispier cookies, flatten the dough balls slightly before baking and extend baking time by 2-3 minutes, watching carefully to prevent over-browning.
- To make these cookies vegan, substitute melted coconut oil or vegan butter for the butter and use a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of a regular egg if your recipe includes one.
- For a nutty twist, fold in a handful of chopped toasted walnuts or pecans along with the oats.
Expert Tips
- Use high-quality chocolate chips for the best flavor and melting texture.
- Don't overmix the dough, as this can make the cookies tough.
- Chill the dough for at least 30 minutes before baking for optimal texture and to prevent spreading.
Storage Instructions
- Store cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
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Recipe Nutrition
Calories: 58kcalCarbohydrates: 6gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1440mg
Rajeswari Annamalai
Articles: 100
7 Comments
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What a delicious recipe! Thanks for posting.
Looks so good! Can’t wait to try it.
Absolutely mouthwatering! Great share.
Therese look delicious!
Awesome… Just need some tea now… 😛
Absolutely mouthwatering! Thanks for sharing.
Such a lovely dish! Thanks for sharing.