Oatmeal School Cookies
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“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”
Oatmeal School Cookies
0 recipe photos
READY IN:30mins |
|
YIELD:3 dozen cookies |
UNITS:US |
Ingredients Nutrition
- 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 1 cup mixture with flax seed
- 1 1⁄2 cups rolled oats
- 3⁄4 cup raisins
- 1⁄2 cup chopped nuts
Directions
- Preheat oven to 375.
- Cream together the butter and sugar with electric beaters.
- Add the egg, vanilla, and salt and beat well.
- Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
- Add raisins so they get rolled in flour and don't stick together.
- Blend well with other ingredients; I usually end up using my hands.
- Add a little water if necessary to hold mixture together.
- Place by tablespoonful on greased cookie sheets.
- Flatten them slightly.
- Bake for 10-12 minutes.
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Oatmeal School Cookies