Prep 20 mins
Cook 10 mins
A healthier alternative to traditional oatmeal cookies adapted from Bon Appetit, Dec. 1986 is a favorite among children and adults.
- 1 cup butter or 1 cup margarine, room temperature
- 1 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt, to taste (optional)
- 1 cup old fashioned oats
- 1⁄4 cup wheat germ
- 1 (12 ounce) package semi-sweet chocolate chips (optional)
- 1⁄2 cup raisins (optional)
- 1⁄2 cup chopped pecans (optional)
- Preheat oven to 350°F.
- Cream butter or margarine with sugars in large mixing bowl.
- Stir in eggs and vanilla.
- Stir in dry ingredients (flours-salt) until blended.
- Add oats and wheat germ, stirring until combined.
- Stir in chocolate chips, raisins and pecans (if using).
- Form dough into 3-inch balls and place on cookie sheets.
- Bake 8-10 minutes or until golden brown.
This was a very easy, delicious cookie. I used quick oats (it was all I had) and omitted the chocolate chips. The whole wheat flour and wheat germ added a nuttier flavor. I found that if you make larger cookies (use 1-2 tablespoons, instead of teaspoons) the cookie keeps it shape - the smaller cookies flatten out and tend to burn quickly - and also is more chewy. Great recipe and I really enjoyed it. I plan on taking the rest to work so I do not eat them all!
Mmmmmm....absolutely wonderful. In trying to stay to the letter of the recipe, I used an ice-cream scoop to approximate 3" balls. In my opinion, they were indeed the perfect size, however, I only got 18 cookies out of this recipe and had to bake longer, about 14 minutes. I used both the raisins and the entire 12 oz. bag of chocolate chips - although delicious and very chocolatey, I will probably only use 6 oz. of chocolate chips next time. And there will definitely be a next time - this will become my standard oatmeal cookie recipe! P.S. Used Splenda for the white sugar, too!
This is an awesome cookie! I've made a lot of cookies in my time, and this one is at the top of the list. I divide the batch into two -one son likes chocolate chip and the other likes raisins. I also have a child with a severe egg allergy, so I substitute Pane Riso Egg Replacer, and these are still a very, very good, soft, carmelly cookie. A real keeper!