Easy, sugar-topped whole grain oatmeal cookies – with or without cranberries, nuts, or chocolate chips – are both crisp and chewy- a perfect combination! For more great recipes, check out the Simple Cookie Recipes page.
I hope you’re looking for a good oatmeal cookie – one with a crisp bite outside and a chewy inside – because do I have one for you. I know there are a lot of oatmeal cookie recipes out there – and I’ve tried a few – but I always come back to this favorite that I’ve made since high school (a long time, trust me!). Why? Because like my other cookie favs, whole grain chocolate chip cookies, they turn out great every time!
I’ve adapted them over the years to use all whole wheat and brown sugar and they still turn out so good you have to be careful and eat only one (or give them away or freeze them quickly – one of my tricks for eating in moderation).
My favorite version of this cookie is made with dried cranberries and walnuts as additions. Since Brian always thinks he’s been cheated if there aren’t chocolate chips in a cookie, I do make them with chocolate chips occasionally – but mostly they’re cranberry and walnut whole grain oatmeal cookies – because the baker usually gets her way, right?
If you like raisins and pecans or no nuts or only nuts, go for it! The basic recipe is perfect no matter what additions you use.
Whole Grain Oatmeal Cookies
I think one of the reasons these cookies consistently turn out great is because there are three things that I always do to make sure that they come out with that wonderful combination of crunchy top and chewy center:
1. 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.
2. 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.
3. Don’t 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 a center that stays soft.
It’s definitely the contrast between the crisp outside and soft inside that makes these so hard to resist. Go ahead, see for yourself.
Whole Grain Oatmeal Cookies with Cranberries & Walnuts
- 1/2 cup butter softened
- 1 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1-1/4 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped nuts optional
- 1/2 cup choice of add-ins: dried cranberries chocolate chips, or raisins (optional)
- About 2 Tablespoons 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. 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 (about a tablespoon) 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.
Other Cookies You May Like:
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