Oatmeal School Cookies

READY IN: 30mins
Recipe by Carla R

Comes from "Laurel's Kitchen" cookbook. I've been told I should market these. It's very versatile...I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ. I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you'll enjoy the same feedback as I do. mmm mmm

Top Review by carole in orlando

Carla, the only reason it's not a 5 star is the flavor. I really think these need some kind of spice (cinnamon, etc.) The first batch I put in the oven I didn't flatten, the next two I did and it made a difference. I used half butter and half applesauce for the shortening, and half brown sugar and half Splenda for the sweetener. They have a good texture, the recipe made 3 dozen cookies, and it took 10 minutes as you said for the baking time. I will make these again, my husband liked them, but will spark them up alittle with some kind of spice. Thanks, Carole in Orlando

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Cream together the butter and sugar with electric beaters.
  3. Add the egg, vanilla, and salt and beat well.
  4. Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
  5. Add raisins so they get rolled in flour and don't stick together.
  6. Blend well with other ingredients; I usually end up using my hands.
  7. Add a little water if necessary to hold mixture together.
  8. Place by tablespoonful on greased cookie sheets.
  9. Flatten them slightly.
  10. Bake for 10-12 minutes.

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