Healthy Oatmeal Cookies

1079 Ratings
  • 5 183
  • 4 225
  • 3 423
  • 2 177
  • 1 71

Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.

Everyday Food, September 2007

Gallery

Credit: John Kernick

Recipe Summary

prep:
10 mins
total:
35 mins
Yield:
Makes 18 to 20
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.

    Advertisement

  • In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.

  • Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.

  • Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.

Advertisement

Reviews (30)

1079 Ratings
  • 5 183
  • 4 225
  • 3 423
  • 2 177
  • 1 71
Martha Stewart Member
08/17/2019
These are great cookies! I used 1 cup of whole wheat flour instead of half and half, added 1/2 cup of semisweet chocolate chips along with 1/2 cup of walnuts, used melted coconut oil, and added some sea salt and cinnamon. They were pretty tasty!
Martha Stewart Member
10/26/2018
First time I made this recipe and made some adjustments. since I don't have brown sugar on stock used half white sugar and half honey. I love it and would like to try again again. Thank you Martha Stewart for this easy but tasty cookies.
Martha Stewart Member
11/27/2017
This worked very well for me I used 1 cup whole wheat flour and not all-purpose flour whole-wheat flour mix. I was wondering if I want to replace dark-brown sugar with honey, how much honey should I use?
Advertisement
Martha Stewart Member
10/11/2017
Well, used Almond Flour and Whole grain wheat flour, added chopped walnuts and a little maple syrup. Used organic raw sugar. I would not use less sugar as someone suggested. They are not too sweet at all. I didn't think they were all that good as I ate six of them! LOL Good thing they are just a 'nice' cookie. I might have eaten twelve!!
Martha Stewart Member
08/02/2017
These only made 15 cookies, and by using 1 Tablespoon!
Martha Stewart Member
04/27/2016
I used only all-purpose flour, added one more egg and the cookies turned out awesome! however, I would recommend using much less sugar ;)
Advertisement
Martha Stewart Member
03/22/2015
I didn't have ww flour so added about 1/4 cup bran to 3/4 white, with a few Tablespoons of processed flax (to fill up the 1 cup measurement. I also added 1/4 cup peanut butter and 1/3 cup peanut butter chips and 1/4 tsp. salt. I only had quick cooking oatmeal so used that, lightly oiled a baking sheet and they baked perfectly at 350 for 12 minutes. They are delicious warm but don't know if they will last so I can taste them cooled off!! haha :) Cream that oil, sugar and egg well, until fluffy!
Martha Stewart Member
02/14/2015
Added 1/4 c raw wheat germ and 1/2 c milk chocolate morsels and they came out great! Yum!
Martha Stewart Member
01/27/2015
Great! I love these cookies. I changed the recipe a bit though. I only used whole wheat flour and I threw in cinnamon chips. Delicious.
Martha Stewart Member
12/12/2014
I omitted the all-purpose flour in this recipe because my mother doesn't like it, and raisins because no one likes them (oops!), and so I made instead plain oatmeal cookies.... they turned out MARVELOUS! My dad, a diabetic, insisted on having two at once (!!!), and my mother was a fan of how wonderful their texture was. Definitely recommend!
Martha Stewart Member
05/15/2014
I make this cookies every week! They are great for a mid morning/afternoon snack. I always replace sugar or brown sugar with panela (unrefined whole cane sugar) and instead of only raisins I add a whole cup of a nut mix (made by me) with cajú, sunflower seeds, quinoa (boiled first around 20 minutes), raisins, chestnuts or sesame seeds. It's like a natural homemade energy bar (my nutritionist totally approves this recipe) because it's also made with only whole wheat. Hope you have some fun! :)
Martha Stewart Member
04/06/2014
Yummy! I used applesauce instead of the oil and used dark chocolate chips instead of raisins. Awesome recipe that can be tweaked quite easily depending on your family's tastebuds!
Martha Stewart Member
10/03/2013
Made this recipe today. I used whole wheat flour only. Added a dash of milk ,cinnamon and used olive oil. Also , I used desiccated coconut. Amazing soft cookies !! The cookies are almost done. Have to make another batch tomorrow.
Martha Stewart Member
09/05/2013
they are very delicious, I added cranberries instead of raisins.
Martha Stewart Member
08/14/2013
These babies came out delicious. I added a qtr cup of walnuts for added texture. Not to be a Dougy Downer, but are there sny nutritional specs available (my bride is counting calories)?
Martha Stewart Member
06/01/2013
Oh, I almost forgot in addition to adding a pinch of salt and a quick dash of milk I also used Olivr Oil in my cookies in the second batch... they were much better that way.
Martha Stewart Member
05/31/2013
I made this recipe as shown with a few fun multi-colored sprinkles in the batter and then again adding 1/16th of salt and a dash of milk. Both times they came out great!! I'll have to try this for the next bake sale :)
Martha Stewart Member
01/02/2013
Just okay. Probably won't make again. Way dry.
Martha Stewart Member
09/29/2012
These have a definite "healthy" taste. My husband can't stand it, I can tolerate (knowing it's healthy!), and my 1 yo will get some whole grain and doesn't know the difference yet! :) I made a few modifications. Instead of two-tbsp balls, I made them 1-tbsp using my melon-baller. Despite this change, I only got 29 cookies compared to the 18-20 promised by the recipe. Because of the smaller size, I baked for 9-10 min instead of 15, rotating the pan at half time as the recipe suggests.
Martha Stewart Member
11/03/2011
Made it with only whole wheat flour, Sucanat instead of sugar. Totally yummy!!
Martha Stewart Member
08/08/2011
Thanks CasablancaLily and TerriFoote for the nutritional information guides. I immediately signed up at sparkrecipes.com and love it! With a few mods, this recipe can become exceptionally healthy and a definite keeper.
Martha Stewart Member
08/03/2011
This tasted pretty good. I made my cookies a little bigger and baked them for 16 min and I think they could of came out of the oven sooner. If I made them the size in this recipe I think they would of burnt. If I make this recipe again I would make them small and bake them for 10 min. I also used self rising flour to replace the all-purpose flour and baking powder. Also used cinnamon chips instead of raisins. :)
Martha Stewart Member
08/03/2011
Well, I took the time (20 minutes) to calculate the nutritional value of this recipe. Here's the results: Calories 118.0, Total Fat 4.8 g, Saturated Fat 3.2 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.2 g Cholesterol 10.3 mg, Sodium 35.0 mg, Potassium 89.2 mg, Total Carbohydrate 22.5 g, Dietary Fiber 1.1 g, Sugars 13.6 g, Protein 1.6 g This is PER cookie (if yielding 18 per batch) Not exactly what I would call HEALTHY. But it would be nice to have this show.
Martha Stewart Member
08/02/2011
BlueJay21 and I are on the same page! I don't care about nutritional values or calorie counts, as I know how to calculate both and I am not lazy or fat! If you don't exercise, then don't eat the cookies, pies, cakes or ANY desert! Frankly, I'm really tired of the food police on these sites! GAD!
Martha Stewart Member
08/02/2011
I'm always looking for a healthy way to enjoy a snack. Not only for me but my grandkids. I like to know the nutrition for many reasons. And it's an added treat if the information is provided. I would think whether you want to know or not, it's to each his own, so no need to be negative to others that would like to know. The recipe sounds good and I'll be giving it a try.
Martha Stewart Member
08/02/2011
Sounds like BlueJay21 got up on the wrong side of the nest! I think it is helpful to have nutritional values for our treats. It's not being lazy if we don't want to go onto another website to find this information, I see it as wanting to do something better with my time than looking up nutritional values. By the way, the cookie sounds great, and I'm making it for my kids, regardless of the calories!
Martha Stewart Member
08/02/2011
Sparkrecipes.com is a great site to figure out nutritional values.
Martha Stewart Member
08/02/2011
I am so tired of people wanting the nutrition values of cookie recipes. It is so easy to go on the web and find a site where you can get the nutritional content of any recipe. If not knowing the nutritional content of a cookie bothers you, then don't eat the cookie. Cookies are a treat, and we can all have a treat now and again. If you are making a meal out of them, then you are in trouble. Don't be so lazy and find the information for yourself.
Martha Stewart Member
08/02/2011
Also, I would like to know the nutritional values.
Martha Stewart Member
08/02/2011
This is really a good cookie. just wish that you'd include the nutritional values with the recipes.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/08/2022