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Nutrition Facts
Serving Size 1 dozen cookies 271g Recipe makes 3 dozen cookies)
Calories 1115
Calories from Fat 458		(41%)
Amount Per Serving		%DV
	Total Fat 50.9g	78%
	Saturated Fat 22.7g	113%
	Monounsaturated Fat 17.1g
	Polyunsaturated Fat 7.2g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 905mg		37%
Potassium 1197mg		34%
Total Carbohydrate 150.2g		50%
	Dietary Fiber 14.9g	59%
	Sugars 76.5g
Protein 25.6g		51%
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Oatmeal School Cookies

Recipe #79114 | 30 min | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Carla R
Dec 16, 2003

Comes from "Laurel's Kitchen" cookbook. I've been told I should market these. It's very versatile...I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ. I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you'll enjoy the same feedback as I do. mmm mmm

3 dozen cookies (change servings and units)

Ingredients

1/2 cup butter
3/4 cup brown sugar
1 egg
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup whole wheat flour
3/4 teaspoon baking powder
1 cup wheat germ or mixture with flax seed
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup chopped nuts

Directions

1
Preheat oven to 375.
2
Cream together the butter and sugar with electric beaters.
3
Add the egg, vanilla, and salt and beat well.
4
Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
5
Add raisins so they get rolled in flour and don't stick together.
6
Blend well with other ingredients; I usually end up using my hands.
7
Add a little water if necessary to hold mixture together.
8
Place by tablespoonful on greased cookie sheets.
9
Flatten them slightly.
10
Bake for 10-12 minutes.

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Featured Reviews for This Recipe

From: AprilShowers

On Mar 30, 2007

These definately tasted like healthy cookies (as one would expect) meaning the kids and I loved them and my husband would not touch them! I used 3/4 cup wheat germ and 1/4 cup flax. I omitted the nuts and added 1/4 cup mini chocolate chips. I flattened them and baked for just 8 minutes, which was perfect. These cookies do not spread at all, so they should be flattened as much as you would like them to be when they're done. The upside of that is that you can place them closer together on the baking sheet and get the baking done in fewer batches! All-in-all a great cookie recipe for a special afternoon snack on a rainy day. The kids are happy to get cookies and I'm happy they're getting some good whole grains in!

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From: carole in orlando

On Dec 20, 2003

Carla, the only reason it's not a 5 star is the flavor. I really think these need some kind of spice (cinnamon, etc.) The first batch I put in the oven I didn't flatten, the next two I did and it made a difference. I used half butter and half applesauce for the shortening, and half brown sugar and half Splenda for the sweetener. They have a good texture, the recipe made 3 dozen cookies, and it took 10 minutes as you said for the baking time. I will make these again, my husband liked them, but will spark them up alittle with some kind of spice. Thanks, Carole in Orlando

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