Tuesday, March 22, 2011

The Best Almost-Healthy Oatmeal Cookies

OK, I know this isn't a food blog, nor would I pretend I could maintain one, but every once-in-a-while I like to share one of my fav recipes... especially if it's requested AND in the almost-healthy category. This recipe is based on my mom's oatmeal cookie recipe, but it's tweaked to be softer, have less sugar, more whole grain, and goodies like semi-sweet chocolate chips, walnuts, and/or coconut. So without further adieu, please enjoy...

The BEST Almost-Healthy Oatmeal Cookies
1/3 C white sugar
1/3 C brown sugar
1/2 C Crisco shortening
1 large egg
1 tsp. vanilla
1/8 tsp. almond extract
1/2 C whole wheat flour
3/4 C unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 C quick-cooking oatmeal
1/4 C water
1/4 cup each mini-chocolate chips, walnuts, and/or unsweetened shredded coconut

Cream shortening with sugars. Add egg and extracts and beat until fluffy. Separately, combine dry ingredients (not including chocolate chips, nuts, or coconut). Add dry to wet while mixing on low speed. Slowly add water until dough is slightly sticky (you may need less than 1/4 cup).

Meanwhile, toast coconut and nuts (if using), cool completely, and add to cookie dough along with chocolate chips (if using).

Spoon on to greased or parchment paper-covered trays and bake at 350 for 15-18 minutes.

Makes 18-20 cookies.

Note: I glazed this batch to help them stay moist longer. If you want to glaze yours, mix powdered sugar, maple syrup, and a pinch of salt together with water to a slightly thickened consistency, dip each cookie, and let set before stacking or storing.


  1. Are these similar to the ones we have made together? And yes, you could do the most awesome food blog ever by the way!

  2. It is! Though previously, I'd never tried subbing whole wheat flour for some of the white... it works really well, and you could probably sub more without really changing the final product... I've subbed up to half and they were good! :)