Oatmeal Cookie Recipe

We like cookies a lot in our little world. My kids tend to like sugar cookies. Sprinkles for the Princess, and plain for Little Man. I seem to veer towards cookies that have that salty/sweet thing going. My favorite chocolate chip cookies are saltier than sweet and always have semi-sweet or bittersweet chocolate rather than milk. I also like cookies with “stuff” in them. I made this cookie once and I seriously thought I would die. So good.

I came across my Grandmother’s Oatmeal Cookie recipe and  it has just the right amount of “stuff” in it.  Her recipe calls for oats, and chopped nuts (there is actually a note on the top of her recipe card that says “good with nuts & raisins”).  Where I would normally empty out the pantry/fridge to find things to put in cookies, when it comes to oatmeal cookies, I really only like oats. I know lots of people like raisins as well, but in our family we never really put them in. I really like the flavor of a buttery, sugary oatmeal cookie without the addition of nuts and/or raisins.

I actually found two recipes in her collection for Oatmeal Cookies. One called for butter and shortening and the other just shortening. I decided to use the one without butter as I like to think it is meant for my cousin Jessica who can’t have butter. Plus, I just like to think of Jessica because she is far away and I miss her and she is one of three people that read this. So this is for you. Tee hee.

Here is Grandmother’s recipe card.

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Here is what I changed:

I used 3/4 cup of Coconut Oil instead of shortening, I also used 3/4 cup of maple syrup in place of the white sugar. Lastly, I substituted whole wheat flour for all purpose. Her recipe also called for Quick Oats and I used Old Fashioned.

I creamed the coconut oil and eggs then added the syrup as a liquid ingredient before the dry mix.

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Then I added the oats and mixed by hand.

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I used a parchment-lined baking sheet and my handy ice cream scooper to portion. It yielded just shy of 3 dozen (33 to be exact)

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The verdict:

I really like the cookies. I think the substitutions work well for what I was trying to accomplish. A healthier version of the real thing. They aren’t as buttery as I REALLY like, but I am happy with the healthified version and maybe next time I will add something like applesauce for added moisture.

Here is my recipe. Hope you enjoy.

 

Oatmeal Cookies
Yields 33
A healthy variation on the basic oatmeal cookie
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Ingredients
  1. 3/4 cup coconut oil
  2. 3/4 cup maple syrup
  3. 1 cup dark brown sugar
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 11/2 cups whole wheat flour
  7. 1 tsp salt
  8. 2 eggs
  9. 3 1/2 cups old fashioned oats
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a stand-up mixer with paddle attachment, cream the coconut oil and brown sugar. Once combined, add eggs one at a time. Then add maple syrup and vanilla.
  3. In a separate bowl mix the flour, salt and baking soda. Add to the wet mixture in batches.
  4. Stir in oats by hand.
  5. Using a ice cream scoop, drop dough on parchment-lined baking sheet.
  6. Bake for 10-12 minutes.
Notes
  1. I recommend flattening the cookies with a fork just before baking.The recipe makes just shy of 3 dozen cookies.
Adapted from from Doris "Grandmother" Hand
Adapted from from Doris "Grandmother" Hand
Steph in Symmetry http://stephinsymmetry.com/
 xo

 

 

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