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Oatmeal Cookies
When my kids were younger, I used to bake them my recipe for oatmeal cookies, well they are more like granola bars instead of bar shapes I made them cookie shapes, but they would think they were cookies. With a glass of milk and navel orange, it is a complete breakfast, and the kids think they are having dessert for breakfast.
Ingredients
Scale
1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
- 1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp Cinnamon
- 1/2 tsp Nutmeg
Wet ingredients
- 1/2 cup honey
- 1/2 cup oil (corn, grapeseed, or olive) * you can also use some applesauce to replace some of the oil if you wish*
- 1 Tablespoon Molasses
- 1 egg (beat with 1 Tbsp Water)
- 1 tsp Vanilla
- 1/2 cup raisins or dried cranberries
- 1/2 cup walnuts, be sure to chop
Instructions
- In a large bowl, mix all the dry ingredients together.
- In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
- Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together well, you may wish to add an egg white.
- COOL the mix for 20 minutes in the fridge.
- Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more quickly).
- Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
- Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze well.
