Oatmeal Anything Cookies


Original recipe: Mad Hungry by Lucinda Scala Quinn posted on MarthaStewart.com

I cannot pretend like these cookies are good for you, but they are delicious and as far as cookies go, they’re better for you than most. My other half and I are cookie aficionados. I have multiple cookie recipes that I love to bake, especially around the holidays. Last year he asked me to make him the ultimate oatmeal cookie, and after several failed attempts, this was the clear winner. Hope that you enjoy it as much as we do.

Makes approximately 36 cookies

3/4 C Unbleached all purpose flour
3/4 C White whole wheat flour
1 tsp baking soda
1 tsp kosher salt
2 sticks (1 cup) of softened unsalted butter
3/4 C sugar
3/4 C brown sugar
1 tsp vanilla extract
1/2 tsp water
2 large eggs
2 C rolled oats

Flavor choices:
For Oatmeal chocolate chunk cookies:
12 oz. Dark chocolate chunks/chips
or for Oatmeal raisin cookies:
1 C Raisins
or for Oatmeal white chocolate macadamia nut cookies:
8 oz. White chocolate chunks/chips
1 C Macadamia nuts
3/4 C Dried cranberries (craisins) or

or Anything you like (thus the name of the cookie)



Whisk flour, baking soda and salt together in a medium bowl and set aside. In a stand mixer with a paddle attachment, beat together butter and sugars until fluffy and combined (start at slow speed and gradually increase to high.) Scrape down sides using a rubber spatula. Add water then vanilla on slow speed. Work in eggs one at a time. Once fully combined, add flour mixture on slow speed. Then add oatmeal. Then add flavor of choice. At this point I like to place the cookie dough in a container and chill over night. Something about letting the dough sit allows the flavors to fully integrate. If you simply cannot wait, your cookies may not rise as well as they will the next day. Once ready to bake, preheat oven to 350°. _MG_6525Place parchment paper or silpat on a baking sheet and drop by teaspoonfuls onto the baking sheet spacing dough approximately 1″ apart. Bake for 12-15 minutes turning the tray once or until golden brown color is achieved and middle seems set. Let cookies rest in the pan for 1-2 minutes after removing them from the oven. Then transfer to a cooling rack for 3-5 minutes. Serve with cold milk and enjoy! Dunking is optional, but highly recommended.


Nutrition Facts per cookie: Chocolate Chunk (CC); Raisin (R); White Chocolate Macadamia Nut (WCMN)
Calories: CC 103 ; R 102; WCMN 144
Fat: CC 5 g; R 4 g; WCMN 8.5 g
Cholesterol: CC 17.5 g; R 17.5 g; WCMN 18.5 g
Potassium: CC 19 mg; R 45 mg; WCMN 19.5 g
Carbs: CC 13 g; R 14 g; WCMN 16 g
Fiber: CC 0.8 g; R 0.8 g; WCMN 1.1 g
Sugars: CC 7.5 g; R 9 g; WCMN 10 g
Protein: CC 1.5 g; R 1.5 g; WCMN 1.8 g
Vitamin A: CC 3%; R 3%; WCMN 3%
Vitamin C: CC 0%; R 0.2%; WCMN 0.1%
Calcium: CC 0.8%; R 0.9%; WCMN 1.1%
Iron: CC 3.5%; R 3%; WCMN 3.5%

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