Total Time
Prep 15 mins
Cook 40 mins

This recipe was printed in my local paper, The Virginian-Pilot, on September 30, 2009. This recipe won 1st place at the Virginia State Fair (in the oatmeal cookies category.) It was submitted by Jan Tucker, of Virginia Beach. ** Note: Cookies have no cholesterol or saturated fat except for the nuts.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Blend first five ingredients.
  3. In a separate bowl, mix next 7 ingredients (dry ingredients).
  4. Stir a spoonful of flour mixture into fruit and nuts to separate fruit.
  5. Add dry ingredients to oil mixture, then stir in fruit and nuts.
  6. Drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet.
  7. Flatten slightly.
  8. Bake at 375 degrees for 8 to 10 minutes.
  9. Cool slightly on pan and then transfer to rack to cool completely before storing.
Most Helpful

5 5

Best oatmeal cookies I've ever had! I made a few changes though. I used splenda instead of granulated sugar, used only 3/4 cup flour and substitued the other 1 cup with oatmeal. Also I used hershey's sugar free chocolate morsels instead of the fruit and nuts :) They turned out moist, chewy, and very flavorful!

4 5

I loved these cookies. I didn't have wheat germ so I replaced with grinded up oatmeal instead. I did use the 3 egg whites unlike some others who used whole eggs instead. I used 1 cup of brown sugar only, no white sugar. I used 3/4 cup white flour, and 1 cup wheat flour. And added no fruits, just dark chocolate chips. Oh yeah, I added a couple tablespoons of ground flax seed. These cookies are so moist and delicious. I will definitely be making again.

5 5

yum! These are so good! I used 2 eggs in place of egg whites, skipped the cranberries and apricots and used raisins instead. They turned out wonderful! I cooked them for 8 minutes and they turned out nice and soft. So good!