Saturday I tried a new recipe for oatmeal cookies, and they actually turned out great! They were called “Healthy Oatmeal Cookies,” but I added M&M’s because Chris’s birthday is tomorrow and I thought we’d all enjoy some pre-birthday Monster Cookies. The result was delicious.
I made the cookies with white whole wheat flour and honey I’ve had in the cabinet a long time but hadn’t even opened. I thought about leaving out the molasses but picked some up at Walmart so I could try the recipe with the molasses at least once. (And I’m glad I did–I like the taste.) I also was able to use up some of the M&Ms we got “for free” from Chris’s mom, who sent them home with the boys a couple of weeks ago. I baked them for the minimum time suggested by the recipe and baked them on wax paper instead of directly on the cookie sheet, something I’d never tried before.
The recipe is below.
Healthy Oatmeal Cookies (with Honey)
- 1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
- 1 ½ to 1 ¾ cups of Large Flake Rolled Oats (smaller flake is ok too)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp Cinnamon
- ½ tsp Nutmeg (optional)
- ½ cup honey (or try 1/4 cup honey, 1/4 cup brown sugar)
- ½ cup oil (corn or olive; you can also use some applesauce to replace some of the oil if you wish)
- 1 Tablespoon Molasses (maple syrup may work as substitute, or you can leave out entirely if you use brown sugar with honey. Note: brown sugar can substitute for molasses: 1.5 c brown sugar=1 c molasses)
- 1 egg (beat with 1 Tbsp water. Note: one cook has substituted half a banana, mashed and beaten, for the egg)
- 1 tsp Vanilla (may use additional ¼ tsp if desired)
Yummy ingredients (optional)
- ½ cup raisins, other dried berries, or chocolate chips (more if desired)
- ½ cup walnuts (optional—or add more if desired)
- ½ cup Shredded carrots or zucchini
- In a large bowl, mix all the dry ingredients together.
- In a medium bowl, mix all the wet ingredients together. Hint: when measuring out honey, spray measuring cup with oil or baking spray so 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 very 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 easily).
- Drop by teaspoonfuls onto baking sheet (I recommend lining the baking sheet with parchment paper). Press with fork to ensure even cooking. Alternatively, make as bar cookies, spreading dough out in a pan.
- Bake for about 15–20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.