Irresistible Oatmeal Cookies
These are some of my favorite cookies ever! Full of spice, they’re nice and chewy, my personal favorite, due to using all brown, instead of part granulated sugar. In addition, they’re full of healthy add-in’s, like rolled oats, wheat germ, whole wheat flour, and Zanté currants. Of course, you can make some healthier versions using some of my tips found at the bottom of this post. I tend to make these when I’m stressed out or need to find a reason to procrastinate, all good enough reasons in my mind. This recipe makes two dozen cookies, but you can always double it to ensure that these don’t disappear too quickly! Or better yet, freeze half the batter so that you can whip up a batch whenever the occasion calls for it!
- 2/3 stick butter, softened
- 3/4 cup brown sugar, packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 3/4 cup flour (half whole wheat pastry flour, half all-purpose flour)
- 1 1/2 cups rolled oats
- 1 tablespoon wheat germ
- 1/2 cup dried Zanté currants (great for cookies, because they are smaller and get can better distributed in the batter! )
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
Bake at 350 degrees for 8-10 minutes.
Makes about 24 medium sized cookies.
- Thoroughly mix butter and sugar in mixer. Add egg and beat until smooth.
- In a separate bowl, whisk together dry ingredients. Add to wet ingredients and mix until just smooth (always mix as little as possible with baked goods!).
- Using spatula, stir in rolled oats and currants.
- Spoon drops of batter onto non-stick baking dish (Silpats are the best to avoid burned cookie bottoms and sticky situations!). Bake at 350 for 8-10 minutes, depending on desired doneness. Enjoy!