Oatmeal Cookies

"A healthier alternative to traditional oatmeal cookies adapted from Bon Appetit, Dec. 1986 is a favorite among children and adults."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
24-36 cookies




  • 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.

Questions & Replies

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  1. 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!
  2. 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!
  3. 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!
  4. A nice looking crisp cookie. I was looking for a higher fiber cookie that my kids would eat, and these did the trick. I made the balls about 1 inch and came out with 45 cookies. I also substiuted the cranberries for raisins, and walnuts for the pecans, and used only 1 cup of chocolate chips. Turned out wonderful. I'm making them again today! Thanks for sharing.
  5. Wonderful cookie. I am currently eating my fifth batch of these in that last month. I have followed the recipe exactly several times and with the exception of cooking slightly longer then stated in the recipe even after adjusting for my slightly hot oven, it has worked perfectly. I have also found it a great base for experimenting and very easy to make substitutions. In the current batch I swapped bittersweet for the sweet chocolate chip option and think it works well as does using dried cranberries in place the raisins. Next batch will have both and I expect them to be wonderful too. Thanks for my new favorite cookie recipe.


  1. The best oatmeal cookie recipe I have ever tried. This will be the only ones I make from now on. I didn't use the nuts or chocolate chips. Instead of using wheat germ, I increased the oats to 1 1/2 cup. Thanks for posting.


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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