So, you're craving something sweet, huh? How about sinking your teeth into a heavenly oatmeal cream pie? These little treats are the perfect combination of chewy, creamy, and oh-so-satisfying. But wait, we're not talking about just any oatmeal cream pie here.....we're talking freshly milled flour oatmeal cookies which takes these babies to a whole new level of deliciousness. Get ready to have your taste buds dancing!

If you're new here, you might be wondering, "What's the big deal with using fresh flour?" Well, my friend, freshly milled flour is like the secret ingredient that takes your baking game to new heights. It adds a depth of flavor and a softness to your oatmeal cream pies. Trust us, once you try it, there's no going back to regular old flour.

Unsifted® Oatmeal Cookies are a delightfully soft, chewy, fresh milled dream!  These cookies use all olive oil too so they are perfect for anyone trying to use less butter!  This original recipe was gifted to me from my Father-in-Law (thank you so much!!) and it's currently my younger son and my favorite recipe to make together.  He calls them "the sandwich cookies". 

We love to make extras and put them in the freezer to pull out for afterschool treats.  If you let then thaw just a bit, but eat them while they are still cold they almost taste like an ice-cream treat.  Addicting!   Or you can surprise your child’s soccer team with oatmeal cream pies, add them to lunchboxes as an extra treat, or bring as a thank you for your teacher! Endless uses and endless people that will love these!  There are additional mix-in ideas, like Oatmeal Chocolate Chip, on the recipe too :)   

Happy Unsifted Baking!
Keira

 

Why We Love It:

• Delicious + easy to make!
  

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PREP: 20 minutes
TOTAL: 60 minutes
YIELD: 30-35 cookies

 

INGREDIENTS:

1 ½ cups Unsifted® Dessert Blend grain (sub: Unsifted®Basic Blend grain)

1 cup olive oil

1 ⅓ cups packed brown sugar

2 large eggs

2 Tbsp molasses, unsulphured

2 tsp vanilla extract

1 tsp  baking powder

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

3 cups old-fashioned whole rolled oats

 

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase—at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

 

INSTRUCTIONS:

1. Mill the fresh flour

• Set WonderMill® dial to “Pastry”
• Mill 1 ½ cups Unsifted® Dessert Blend grain

2. Mix wet ingredients + sugar

• In a mixing bowl, add 1 cup olive oil (highly recommend an olive oil bottled in the country of origin, it shouldn't have a strong taste in outcome of cookies)
• Add 1 ⅓ cups packed brown sugar
• Add 2 large eggs
• Add 2 Tbsp molasses
• Add 2 tsp vanilla
• Using an electric mixer, mix on high speed for 2 minutes

3. Add dry ingredients

• Add 1 tsp baking powder
• Add 1 tsp baking soda
• Add ½ tsp salt
• Add ½ tsp cinnamon
• Mix until just combined

4. Add fresh flour + oats

Pro Tip: This dough will be thick and sticky – don’t worry!

• Add all the unsifted flour
• Mix on low speed for about 1 minute
• Add 3 cups oats
• Mix on low speed for 2-3 minutes

5. Chill dough for 30 minutes

• Preheat oven to 350F
• Place dough in refrigerator for at least 30 minutes to allow liquids and sugars to be absorbed

6. Shape + Bake

Pro Tip: Be sure to watch these cookies in the oven closely! They should look slightly soft in the center when you take them out, otherwise they won’t be soft and chewy.

• Use wet hands to roll 2 Tbsp dough into ball, repeat
• Place on greased baking sheet, 2" apart
• Bake at 350F for 10-12 minutes
• Remove from oven when edges are just barely browned (otherwise they won’t be soft and chewy)
• Let cookie sit on hot pan for 5-10 minutes to setup
• Using a spatula, transfer cookies to wire rack to cool completely

STORAGE TIPS

Cooled oatmeal cookies may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months in a freezer bag. They are delicious to eat right out of the freezer!

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Oatmeal Cream Pie Cookies
• Oatmeal Cranberry Pecan Cookies
  
• Oatmeal Raisin Cookies
  
• White Chocolate Cranberry Oatmeal Cookies
  

NUTRITION FACTS

We’re launching a brand-new, fresh platform that puts every Unsifted recipe, variation, and all the micronutrients at your fingertips. It’s smart, nourishing, and built for your real life—messy schedules, picky eaters, snack attacks, and all.

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SHARE THE LOVE

Leave a comment below or tag @unsifted.kc on Instagram- we love seeing your fresh flour creations in the wild. Especially the ones that nourish your people and save your sanity.

 

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