Multigrain Chewy Oatmeal Cookies Recipe

This Multigrain Chewy Oatmeal Cookies Recipe, made with whole wheat flour, are not only good, but good for you.

September/October 2014

  • A multigrain chewy oatmeal cookie on a plate with a glass of milk and a cooling rack with additional cookies.
    Photo by Karen K. Will

Yield: 18 large cookies


Oats (Avena sativa) are unique among grains, in that they almost never have their bran and germ removed in processing. In the United States, “old-fashioned” oats refer to those that have been steamed and flattened; regular oats, quick oats and instant oats have also undergone the same process, just to different degrees — the more flattened and steamed, the quicker they cook and the softer they become. Scientific studies have shown that oats (and barley) contain a special kind of fiber called beta-glucan that is effective in lowering cholesterol. Research also indicates that oats contain a unique antioxidant — avenanthramides — that helps protect blood vessels from the damaging effects of LDL cholesterol.

Multigrain Chewy Oatmeal Cookies


• 1 1/2 cups old-fashioned oats
• 1 cup stone-ground whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks butter, softened or melted
• 1 cup coconut palm sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup unsweetened shredded or flake coconut
• 3/4 cup bittersweet chocolate chips or dried fruit like cranberries or cherries (or combination)


1. Preheat oven to 350 F.

2. In medium bowl, combine oats, flour, baking soda and salt.

3. In large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Add oat mixture, then stir in pecans, coconut and chocolate chips. Batter will be very thick.

4. Using 1⁄4-cup measuring cup, drop dough onto parchment-lined baking sheets. Bake for 16 minutes, or until edges are browned, rotating trays from upper to lower racks and front to back, halfway through baking time. Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

Looking for more whole grain recipes for baking? Check out Baking With Whole Grains to whet your appetite.

Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds