Nutritious Poppin Fresh Cookies

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Flani Young | 📂 Category: Desserts A delightful recipe for wholesome oatmeal cookies packed with brown sugar, chocolate chips, and nuts from the kitchen of Flani Young. These chewy cookies offer a customizable base with optional mix-ins like peanut butter, coconut, or wheat germ.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	15 mins	None	6 to 7 dozen cookies

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🔪 Key Equipment

• Large bowl
• Electric mixer
• Cookie sheet
• Spoons

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Ingredients

Measurements	Ingredients	Prep / Notes
2 1/4 cups	All-purpose flour	Unbleached, lightly spooned and leveled
2 cups	Brown sugar	Firmly packed
1 tsp	Baking soda	None
2 tsp	Vanilla extract	None
1 tsp	Salt	None
1 cup	Butter	Or oleo, softened
2	Eggs	None
2 cups	Quick cooking oatmeal	None
6 oz (1 cup)	Chocolate chips	None
1 cup	Nuts	Chopped (or sunflower seeds)

Optional Ingredients (Choose One)

Measurements	Ingredients	Prep / Notes
1 cup	Peanut butter	Optional
1 cup	Wheat germ	Optional
1 cup	Coconut	Optional
1 cup	Non-fat dry milk	Optional

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Instructions

Mixing the Dough

1. Lightly spoon 2 1/4 cups all-purpose flour into a measuring cup and level off.
2. Into a large bowl, combine all ingredients except 1 cup flour, 2 cups quick cooking oatmeal, 6 oz (1 cup) chocolate chips, and 1 cup nuts.
3. Beat at medium speed until blended, about 1 to 2 minutes.
4. By hand, stir in the remaining flour, oats, chocolate chips, and nuts, along with one optional ingredient if desired.

Baking

5. Drop dough by rounded teaspoons, 2 inches apart, onto an ungreased cookie sheet.
6. Bake at 350 degrees for 10 to 15 minutes, until golden brown.
7. Cool 1 minute before removing from the sheet.

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💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for later baking.

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Original Recipe Scan