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Basic Whole Grain Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Basic Whole Grain Cookies Recipe

These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty experience. Wheat and oats combine to make a cookie that's indistinguishable from one made with white flour, except in color.

You have a couple of options for the oats used in this recipe. For a cookie with a craggy, oatmeal cookie-like appearance, use quick oats. For a smoother cookie, one that looks more chocolate chippy, grind the oats in a food processor, or substitute oat flour.

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At a glance

about 5 dozen small (2 1/4") cookies, with 2 cups of add-ins
Nutrition information


Choose your measure:

  • 1/2 cup (8 tablespoons) butter
  • 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
  • 3/4 cup King Arthur White 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 chips, nuts, and/or dried fruit, optional; Jammy Bits* are a great addition here
  • *See "tips," below.


  1. Beat together the butter, sugars, salt, baking soda, baking powder and vanilla until well combined.
  2. Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until 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 375°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 minutes, until they're a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes.
  10. Remove them from the oven, and cool right on the baking sheets.

Nutrition Information

  • Serving Size 10g
  • Servings Per Batch 70
Amount Per Serving:
  • Calories 44
  • Calories from Fat 19
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 3g
  • Sodium 25mg
  • Total Carbohydrate 6g
  • Dietary Fiber .5g
  • Sugars 5g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.