A hearty and endlessly customizable oatmeal cookie recipe from Carole. This recipe features a wholesome base of whole wheat flour, wheat germ, and oats, and can be loaded with your favorite mix-ins like raisins, coconut, and sunflower seeds.
Author
Carole
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Shortening |
| 1 Cup | Brown Sugar, packed |
| ½ Cup | Honey |
| 2 | Eggs, well-beaten |
| 1 ½ to 2 Cups | Whole Wheat Flour |
| 3 Cups | Rolled Oats |
| ½ Cup | Wheat Germ |
| ½ Teaspoon | Baking Soda |
| 4 Tbsp (optional) | Carob Powder |
| Optional Mix-ins: | |
| Approx. 1 Cup | Raisins |
| Approx. 1 Cup | Shredded Coconut |
| Approx. 1 Cup | Sunflower Seeds |
Instructions
- Preheat your oven to 350°F.
- In a large bowl, cream together the shortening, brown sugar, and honey with an electric mixer.
- Add the well-beaten eggs and mix well.
- In a separate bowl, whisk together the whole wheat flour, wheat germ, baking soda, and carob powder (if using).
- Add the dry ingredients to the creamed mixture and mix until just combined.
- By hand, stir in the rolled oats.
- Fold in your desired amounts of raisins, sunflower seeds, and shredded coconut.
- Drop by rounded spoonfuls onto an ungreased baking sheet.
- Bake for 8-10 minutes, or until lightly browned and set.
