It doesn’t get much better than this… a sweet treat totally at home with a cup of tea for an afternoon break, hidden away in a lunch box or even in hand, as you’re running out the door in the morning. Leaning more strongly towards the healthy side than not, yet will still satisfy your sweet tooth craving. Bumping up the goodness of the oats are things like the usual suspects of not only raisins, but also pumpkin seeds, dried cranberries and peanuts. I simply used the version of trail mix in my cupboard… in fact, most dried fruits, seeds or nuts would work. You can also hide… I mean… add other good things like wheat germ and/or flax seeds – either whole or ground. A good friend used to tease me about making them ‘too healthy’. When she’d ask… “what did you put in them this time… “nothing unusual…” I’d say. She always enjoyed them. She never knew.
Loaded Chewy Oatmeal Cookies
Quick and easy to put together – you don’t even need a mixer – and perfect to serve at almost any time. Using only brown sugar will keep them soft and chewy and the addition of dried fruits, seeds and/or nuts boosts not only the nutrition, but the taste quotient. When mixing anything like this by hand, I use a large soft spatula rather than a wooden spoon – the mixture comes together quickly and eliminates the extra steps of having to clean down the sides of the bowl. This will make about 2 1/2 dozen cookies.
Unsalted butter, 1/2 cup at room temperature
Brown sugar, 1 cup
Egg, 1 whole, at room temperature
Vanilla, 1 tsp
All purpose flour, 1 cup
Baking soda, 1 tsp
Salt, 1/4 tsp
Oats, 1 cup
Cinnamon, 1 tsp
Extra goods, approx. 1 cup: dried cranberries/cherries, raisins, pumpkin seeds, sliced almonds, chopped pecans/walnuts…..
Optional: 2 tsp flax (seeds or ground), 2 tsp wheat germ
Preheat your oven to 350º.
In a medium sized bowl, cream the butter and brown sugar together with a large spatula (or wooden spoon).
Add the egg and vanilla, mixing until combined.
Stir in the flour, baking soda and salt, stirring just to combine.
Mix in the oats and cinnamon, and lastly add in your extra goods.
Using a portions scoop, or two teaspoons, drop the cookies onto a parchment lined baking sheet.
Bake for approx 8 – 10 minutes and let cool on racks before storing.