Classic Oatmeal Cookies.


This week has been filled with a lot of preparation especially with Thanksgiving being next week – how did that happen already?  My girls are both full-on into swim practice, in fact my oldest swam 7200 yards at 2 practices yesterday. I need to have healthy and indulgent snacks around that provide with some much needed refueling and protein/calories for muscle rebuilding (and a sweet treat as a reward for all their hard work).  Being a bit short on time today, I wanted to whip up some oatmeal cookies as I noticed the chocolate chip cookies I made were long gone with not even a crumb remaining in the cake stand.  These are a family favorite – crunchy on the outside and soft on the inside, just like the cookie should be.  Grab your milk!


6 tablespoons of butter, room temperature
1/2 cup white sugar
1/2 cup light brown sugar, packed
3 tablespoons of maple syrup
2 eggs, room temperature
1 tablespoon of vanilla paste or extract
1/2 cup all purpose flour
1/2 cup of whole wheat flour (I use King Arthur)
1 tablespoon flax seed meal
1 teaspoon salt
1 3/4 cups of rolled oats

Optional:  chocolate chips, nuts (1/3 cup or so), dried fruit etc.



In a stand mixer with paddle attachment, cream the butter, sugars and syrup.  Once combined, add the eggs and vanilla.  In a separate bowl whisk the flours, flax and salt.  Then add the oats.   If adding optional toppings, do that now.  Then add to the wet mixture.  Blend until combined.  Then I stick the dough in the fridge to chill for 30 minutes.  Preheat your oven to 375 degrees.  Line with parchment or a Silpat.  I use a melon baller to scoop out small balls of the dough.  Separate at least 2 inches apart.  I will have three rows of 3 on regular sized cookie sheet.  Bake for 10 minutes.  Remove and let stand, on the cookie sheet, for an additional 2 minutes.  Then place on a cooling rack to completely cool.  I like my cookies just slightly underdone so they are soft in the middle.  If you prefer crunchier, bake for 12 minutes.




— Knead to Cook


  1. Dawn Mathewson says:

    I doubled this recipe for a church event & got rave reviews from everyone!!! Delicious!

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