Improving oatmeal cookies

So I just put a batch of oatmeal cookies into the oven.  I used the basic “Vanishing Oatmeal Cookie” recipe from the lid of the Quaker Oatmeal box.  Nik always loves it when I make those but I figured I could maybe improve them.  So, I made the following changes:
instead of 1 1/2 C of white flour, add:
1 C whole wheat flour
1/2 C oat bran
1/4 C flax meal

Also:
double the cinnamon
double the vanilla
add an extra 1/2 tsp. baking soda (I figured a little extra lift might not hurt)
add a smidge more salt
add finely chopped cranberries – I didn’t measure them but it was probably approaching a cup, chopped.  (This is in addition to the raisins.)

I’m attempting to make them a little bit more healthy for us.  I’ll have to work on cutting the fat next and maybe cutting the sugar too.  Or at least changing the kind of sugar I use.  I tried improving the whole grain aspect this time!

I’ll let you know how they turn out!

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3 Responses to Improving oatmeal cookies

  1. nutmeggmama says:

    using whole wheat pastry flour will make a much lighter than regular whole wheat. of course maybe they turned out fine. 🙂 did you use craisins or fresh cranberries

  2. tsschubert says:

    I use the whole weat flour and flax, approx the same amounts you used in your recipe, except I use more whole wheat flour.  I’ve never tried the oat bran, but I’ll have to in my next batch.  I opt for white choc chips or choc cips and cranberries or just cranberries (we don’t like raisins much in this house).  I cut back on the sugar and fat by replacing the butter with the same amount of apple sauce.  This makes them moist, although not quite as fluffy.  It adds the natural sugar and skips the fat.  I use a very small amount of organic evaporated can juice granules (sorry, I don’t measure). 

  3. nanacilla says:

    I’ll be very interested to hear how they taste.  Let us know!

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