Thursday, January 10, 2013

Thursday Recipes: Oatmeal Cookies

Hello, this is Esther writing (again).

Today I thought it would be nice to share one of our favorite recipes. Personally, I'm not a very big fan of desserts or sweets; however, there are some recipes for desserts out there that are pretty good. I really love oatmeal or anything that contains oats, so a recipe for something like oatmeal cookies is usually where I turn. Oatmeal cookies are a classic and are also very versatile as you can change around the ingredients to suit your taste--these are some of the things I love about these cookies. I love making different kinds of healthy cookies, bars or desserts, but since most of my family enjoys a good oatmeal cookie every now and then, these are probably made the most often.

 These are pictures of some of the oatmeal cookies we have made.

This recipe below, from Quaker Oats, makes a great basic oatmeal cookie that you can pretty much change around as you please. For example, you can add nuts, or dried fruit like raisins or cranberries, you can also add chocolate chips. I like to make these healthy by making them out of white whole wheat flour and by replacing some of the sugar for honey. One more thing I would like to say though, I do not recommend you use margarine to replace butter, as margarine is definitely not healthy.      

Quaker's Best Oatmeal Cookies

  • 1-1/4  cups (2-1/2 sticks) margarine or butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 1  egg
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour (I use whole wheat to make it healthier)
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 1/4  teaspoon ground nutmeg
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)


















Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.