These Delicious Oatmeal Cookies are easy to put together, have very little sugar and no processed flour! Serve them as a snack or even grab a couple for breakfast, they're oatmeal!
These Healthy Delicious Oatmeal Cookies are gluten-free, too! Can you believe it? Some of the best recipes have the fewest ingredients. You probably have everything you need in your pantry to make these cookies right now. This recipe makes 2 ½ to 3 dozen cookies and goes together quickly. You don't even have to use your electric mixer.
My mom was cleaning out her bookshelf recently and she had a stack of cookbooks to give away. (Honestly, I don't know why she had so many cookbooks...she doesn't even like to cook!) One of the books was a slim paperback, so thin it is bound with just two staples: Pennsylvania Dutch Cookbook - Fine Old Recipes - Made Famous by the Early Dutch Settlers in Pennsylvania. I claimed this quaint little book and am so happy I did! We love our cookbooks here at Great 8 Friends!
The recipe for these Healthy Delicious Oatmeal Cookies is adapted from that book. I've lessened the sugar, added chocolate chips, and changed the extract from almond to vanilla (you can try the almond, but all my taste testers preferred the cookies made with vanilla).
These are also delicious without the chocolate chips. This cookie is like a blank canvas, you can use your choice of flavorings and additions...have fun and experiment! Let us know your Gr8-est combinations.
These cookies are delicious warm or cooled with coffee, tea or milk. You could even grab a few for a quick breakfast on the go, after all, they are oatmeal!
Healthy Delicious Oatmeal Cookies
- 1 ½ cups old-fashioned oats
- 3 Tablespoons packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, well beaten
- ½ teaspoon vanilla extract, or almond
- 3 Tablespoons unsalted butter, melted (If you use salted butter, lessen the added salt to ¼ teaspoon.)
- ½ cup semi-sweet or milk chocolate chips, optional, you could also try peanut butter chips. Raisins work, too!
- Preheat oven to 350ºF.
- Line baking sheets with parchment paper or silicon baking pad.
- In a medium bowl with a wooden spoon, stir together the oats, sugar, baking powder, and salt.
- In a separate bowl stir the vanilla into the beaten egg until well incorporated.
- Continuously stirring the egg mixture, slo-o-owly pour the melted butter into the egg. Add the butter slowly so it incorporates and doesn't have a chance to cook to egg.
- Add this egg mixture to the oats and mix thoroughly. You should have a sticky mixture that is still loose; don't worry, when the cookies bake, the egg will bind it all together.
- If using, add the chocolate chips and stir until evenly distributed.
- Use a Tablespoon or cookie scoop to drop onto prepared cookie sheets. Before dropping onto the cookie sheet be sure to press the mixture a bit to compact it. Then gently press on the cookie to flatten a little before baking. These won't spread out.
- Bake for 9-12 minutes until edges are golden brown. Cooking time will determine the crispiness or chewiness of these cookies...longer cooking = crispier, just watch to ensure they don't burn.
- Remove cookies from baking sheet to cooling rack while still warm.