Tuesday, January 31, 2012

Whole Grain Oatmeal Cookies

One of my favorite food memories is coming home from school to freshly baked oatmeal cookies. Whenever I taste or smell an oatmeal cookie it sends me back to those days, sitting in a warm kitchen eating cookies and milk after a long day of school.

Here's a modified version of the recipe that my Mom made. I've healthified it by using oat flour in place of white flour. You can easily make oat flour by grinding rolled or quick oats in your blender or grind oat groats in a grain mill. Obviously these are still not something you want to eat a lot of - they have a lot of butter and sugar, but at least they are healthier than they were before! And tastier in my opinion...food for the soul! Enjoy!

Oatmeal Cookies
Printable Recipe

* Makes about 4 1/2 dozen

1 1/4 Cups butter, softened
3/4 Cups firmly packed brown sugar
1/2 Cups granulated sugar
1 egg
1 tsp vanilla
2 1/2 Cups oat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 Cups oatmeal
1 Cup Chocolate chips, Reese’s pieces (this is what I used), heath bar pieces, etc optional

Preheat oven to 375 degrees F. Beat butter and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonfuls on to ungreased cookie sheet. Flatten balls gently with wet fingers. Bake 7 to 9 min for a chewy cookies (My favorite!), 10 to 11 for a crisp cookie. Cool 1 min on cookie sheet. Remove to wire rack.


Recipe Source: Adapted from a recipe by my Mom

Oh by the way, I have to admit that my first batch ended up like this because I didn't add enough flour (I've adjusted the recipe to compensate). :) Also make sure you follow the part about leaving it on the cookie pan for a minute or two after you remove it from the oven - otherwise they will squish and not look pretty. But in case you forget, yes, the cookie mess still tasted delicious!

*Update: I've noticed some confusion on pinterest about why this is termed "healthy". Yes, this recipe still has butter and sugar in it, so no, you should not be eating it every meal! But it's "healthier" than other oatmeal cookie recipes because it uses whole-grain oat flour in place of white flour. Using whole-grain flour adds nutrition and fiber, which make these healthier than their counterpart recipes. Another reader pointed out that these are also gluten-free which makes them a great recipe for those with gluten intolerance.

Linked to Tuesdays Tasty Tidbits, Tasty Tuesdays, Tuesdays at the Table, Must Try Mondays, Slightly Indulgent Tuesdays, Blog Hop, Tasty Tuesdays, Cast Party Wednesday

8 comments:

Medifast Diabetic Plan said...

Great looking cookies, for sure nice and healthy!

mjskit said...

I definitely would sacrifice nuts for Reeses pieces, or even better - the toffee pieces. Love these oatmeal cookies!

Lady Behind The Curtain said...

I love your recipe! Would you come over to Cast Party Wednesday and share it?
http://www.ladybehindthecurtain.com/?p=23692
Thanks,
I hope to see you there!
---Sheryl---

Carrie @ My Favorite Finds said...

I never thought to grind oats to flour. Brilliant! Pinning these for sure! Thanks for linking to Must Try Monday!

April @ The 21st Century Housewife said...

I like how you have used oat flour, as well as oats, in this much healthier version of traditional oatmeal cookies! They look seriously yummy! Thank you for sharing this post with the Hearth and Soul hop.

Alea Milham said...

What a delicious idea! We are a gluten-free household, but I've never tried replacing white flour with oat flour 1 to 1 before. Thanks for sharing this recipe with the Hearth and Soul Hop.

Lisa @ Stop and Smell the Chocolates said...

These sound and look yummy!

Heather {Healthy Family Cookin} said...

Thanks for all your comments! Alea, I just want to mention that when convert a recipe to oat flour (instead of white flour) you actually need to add more oat flour than white flour. So it's really not 1 to 1. The original recipe called for 1 1/2 cups white flour and I used 2 1/2 cups of oat flour. Hopefully that helps in case you want to convert other recipes.

Popular Posts

LinkWithin

Related Posts with Thumbnails