Basic Whole Grain Cookies [Recipe]

I love to bake with my kids and so I’m always looking for healthy, yet tasty recipes.Β  This one is a winner in my house and since King Arthur Flour just sent me a promotional code for a 20% discount on orders over $90, it seemed like a good excuse to post this yummy recipe.

Basic Whole Grain Cookies

Recipe by King Arthur Flour

Prep time: 15 mins. to 20 mins.
Cook time: 13 mins. to 16 mins.
Yield: about 5 dozen small (2 1/4″) cookies, with 2 cups of add-ins


  • 1/2 cup butter or non-hydrogenated vegan margarine
  • 1/3 cup + 1 tablespoon granulated sugar
  • 1/3 cup brown sugar, light or dark, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg or 1 tablespoon flax meal whisked with 1/4 cup water
  • 3/4 cup King Arthur 100% White Whole Wheat Flour or Traditional Whole Wheat Flour
  • 3/4 cup quick rolled oats, ground in a food processor or blender if desired
  • 2 tablespoons orange juice, optional*
  • 2 cups chocolate chips, nuts, and/or dried fruit, optional

*Use the optional orange juice if you’re adding chips, nuts, fruit, etc. Don’t add the orange juice if you’re not using any add-ins.

Cooking Directions

  1. Beat together the butter, sugars, salt, baking soda, baking powder and vanilla till well combined.
  2. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
  3. Add the flour and oats, beating to combine.
  4. If you’re making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.
  5. If you’re making plain cookies, without add-ins, omit the orange juice.
  6. Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight.
  7. When you’re ready to bake, preheat the oven to 375Β°F. Lightly grease (or line with parchment) two baking sheets.
  8. Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1″ ball) onto the prepared baking sheets, spacing them about 2″ apart. A teaspoon cookie scoop works well here.
  9. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 to 14 minutes, until they’re a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.
  10. Remove them from the oven, and cool right on the baking sheets.

Tips from King Arthur Flour bakers

  • Can you bake these cookies without refrigerating the dough first? Yes. If you’re making cookies without add-ins, they’ll spread to be very flat, but still be acceptable.
  • What about using traditional (old-fashioned) rather than quick oats? Go for it; we haven’t tried it, but assume the spread will be different. If all you have in the cupboard is old-fashioned rolled oats, give them a quick whirl in a food processor, so they’re more like quick oats; or process till they’re finely ground, for a smoother-looking cookie.

Photo: King Arthur Flour

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