Prep 10 mins
Cook 30 mins
Very tasty homestyle cookies. This recipe is from my college housemother. There is lots of fiber in here to offset the guilt of the sugar and fat. I use wholewheat pastry flour, but you can use the flour of your choice - it is not critical to the outcome. The chocolate chips and flax are optional. You will need a strong arm to mix the dough - I recommend a stand mixer.
- 236.59 ml vegetable oil
- 236.59 ml granulated sugar
- 236.59 ml brown sugar, very loosely packed
- 2 eggs
- 4.92 ml vanilla
- 295.73 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml salt
- 354.88 ml old fashioned oats
- 236.59 ml unsweetened coconut
- 236.59 ml wheat germ
- 118.29 ml nuts, chopped
- 236.59 ml semi-sweet chocolate chips
- 59.14 ml flax seed meal
- Preheat the oven to 350°F.
- Cream together the oil, both sugars, eggs and vanilla.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon and salt.
- Add the flour mixture to the oil mixture and mix well.
- Add the oatmeal, coconut, wheatgerm, nuts, flaxmeal and chocolate chips, mixing well after each addition.
- Drop spoonfuls onto ungreased cookie sheets. You may have to shape them with your fingers a bit in order to get them to stick together. Flatten slightly. You should get exactly 12 cookies on a standard baking sheet.
- Bake for 10-11 minutes. They may not appear done, but take them out of the oven anyway.
- Cool for a few minutes on the baking sheet before removing the cookies to a cooling rack.
- Makes 3-4 dozen.
love these! kids love them too which surprised me. They have so many nutritious things about them..I am actually going to calculate the nutritional info on my own since I think the zaar is wrong 444 cals each?!