Part 4 in my Fresh-Milled Cookie Series

My husband is not a chocolate person. I very much am.

He loves raisins. I do not.

For years, when it was just the two of us and a growing crew of little ones underfoot, I would make a batch of oatmeal cookies and divide the dough right down the middle. One half raisins for him. One half chocolate chips for me. It worked beautifully.

And here’s the funny part: I don’t even like raisins… and I still love this cookie. That’s how good it is.

These are hearty, warmly spiced (cinnamon + a touch of allspice), and substantial in the best way. They lean heavily on oats and use just enough fresh-milled flour to hold everything together. Not fussy. Not fragile. Just sturdy, satisfying cookies that feel like real food.

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Ingredients

• 1 cup softened butter
• 1/2 cup organic cane sugar
• 3/4 cup brown sugar
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp allspice
• 1/2 tsp fine sea salt

Eggs

• 2 large eggs

Dry

• 3 cups oats (325 g)
• 1 1/4 cups fresh-milled hard wheat flour (190g — weigh this)

Add-Ins (Choose One or Divide)

• 1 cup raisins
• 1 cup chocolate chips
• OR 1/2 cup of each

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars until light and fluffy. This step builds structure, so don’t rush it.
3. Mix in vanilla, baking soda, baking powder, cinnamon, allspice, and salt.
4. Add eggs one at a time, mixing fully after each addition.
5. Stir in the flour just until combined (don’t overmix).
6. Fold in oats and your chosen add-ins.
7. Scoop generous, bakery-style mounds onto prepared sheets, leaving room for spreading.
8. Bake 11 to 14 minutes, until edges are golden and centres are just set.
9. Let cookies rest on the pan for 5 minutes before transferring to a rack. They finish setting as they cool.

Let’s Talk Flour (Important)

This recipe uses very little flour and relies heavily on oats for structure. Because of that, the type of flour you use matters.

I recommend using a hard wheat flour here (like a bread flour blend made from hard red and hard white wheats). Hard wheat gives these cookies enough strength to stay thick and chewy.

If you swap to einkorn, kamut, red fife, spelt, or a soft white wheat, you’ll want to weigh your flour in grams and expect a different result:

• More spread
• A thinner cookie
• Possibly a lacy edge

That’s not wrong. It’s just a different style. If you want a thinner, lacy oatmeal cookie to pair with ice cream, softer wheats can be absolutely delicious.

This recipe calls for bread flour (hard wheats), but it’s also one where you don’t need to bother with sifting. The oats do the heavy lifting, and the extra fibre and protein from fresh-milled whole wheat is a good thing here. More goodness, more staying power.

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Make Them Into Oatmeal Bars

This dough also makes excellent oatmeal bars (think: cookie-meets-granola-bar, sturdy and sliceable).

1. Line a 9×13 pan with parchment paper.
2. Press the dough evenly into the pan.
3. Bake at 350°F (175°C) for 18 to 22 minutes, until golden and set.
4. Cool completely before slicing into bars.

Raisins work beautifully here, but chocolate chips are especially good in bar form. You can also do half and half, just like the cookies.

Conclusion

This cookie has fuelled more breakfasts in our home than I can count. It’s been a constant for years: filling, satisfying, and surprisingly substantial. With fresh-milled whole wheat and all those oats, it’s the kind of treat that actually holds you over, and that makes it one worth keeping in regular rotation.

Cookies for breakfast, guilt free, that’s a win for me!