Whole Wheat Oatmeal Cookies With Everything

Submitted by Coyotes Laugh

"Based on Quaker Oats' Vanishing Oatmeal Cookies Recipe. I made them a few times, and I never thought they were quite good enough. They weren't fluffy enough and they didn't have nearly enough oatmeal! I found out one day when I ran out of white flour, that whole wheat tastes great in oatmeal cookies. I like to pulse the oats in the food processor a few times so they're extra fluffy, but instant oatmeal works very well."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 28 cookies
• Serves: 28

ingredients

• 226.79 g butter, softened (I recomend Crisco butter-flavored shortening)
• 236.59 ml brown sugar, packed
• 118.29 ml granulated sugar
• 2 eggs
• 7.39 ml vanilla extract
• 177.44 ml unbleached white flour
• 177.44 ml whole wheat flour
• 4.92 ml baking soda
• 9.85 ml cinnamon
• 2.46 ml salt
• 946.36 ml instant oatmeal
• 236.59 ml dried cranberries, plumped in warm water
• 236.59 ml walnuts, chopped

directions

1. Heat the oven to 350.
2. Beat together the butter, brown sugar, and granulted sugar until it's uniform.
3. Mix in the two eggs and vanilla.
4. In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
5. Mix the flour mixture into the egg mixture.
6. Stir in the oats, cranberries, and walnuts.
7. Drop in heaping tablespoons onto a Pam'ed cookie sheet.
8. Bake for about 15 minutes until the cookie's have browned.
9. Cool on a wire rack.

Reviews

[Sydney Mike]

THESE ARE JUST GREAT, ABSOLUTELY! I made these, along with other things, to include on my finger food counter for a group I host, & they were a big hit, with 6-7 people even picking up copies of the recipe! I'm a big cranberry fan, so was pretty sure I'd like these cookies, AND I DO! I did toast the walnuts before including them! Here's another recipe that goes into my GREAT BAR & COOKIE FILE! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]