Recipe by Rodney B.
Looking for something reasonably good for you (unlike most cookies), sweet without being overwhelming, delicious but not filled with saturated fats? Try this! I started from a recipe for Scottish oatcakes, and the result is these mildy sweet whole-grain cookies made with fruits, nuts, and tree oils. Enjoy!
Top Review by zelizabeth
These were wonderful! I've been looking for a not-too-weet breakfast cookie, and I think this one is it. I did substitute wheat germ for 1/2 cup of the oats, and next time I might add a bit of cinnamon. My taste-testers at work raved about them.
- 2 cups rolled oats
- 1 cup multi-grain rolled cereal (or another cup rolled oats)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup chopped walnuts
- 1⁄4 cup chopped pecans
- 1⁄4 cup dried apricot, diced
- 1⁄4 cup dried cherries, diced
- 1⁄4 cup olive oil
- 2 egg yolks
- 7 tablespoons dark brown sugar (1/4c+3T)
- 1⁄2 teaspoon vanilla extract
- 1 cup 1% low-fat milk
- 2 tablespoons white flour
Directions See How It's Made
- Mix oats, cereal (if used), salt, and baking soda.
- Mix in nuts and fruit.
- Separately, beat oil& egg yolks until they are blended.
- Mix in brown sugar& vanilla.
- Pour egg mixture into oat mixture and blend into crumbs.
- Add milk.
- Stir 3-5 minutes, until the oats soak up most of the milk.
- Sprinkle 2T flour over the mixture and stir another minute or two until all milk is absorbed.
- Drop in large clumps on lightly-oiled cookie sheets, one dozen per 15"x10" sheet.
- Form into 1/4" thick patties.
- Bake at 350 deg.
- F for 20 minutes or until they begin to brown.
- Remove immediately from cookie sheets and let cool.