Oatmeal Cookies

Oatmeal Cookies

What is it about homemade cookies that makes people go wild (me included)? Back in October, I posted a tease of these cookies on my Facebook page and my fans went gaga for them. Within an hour, my email box was flooded with recipe requests. I planned on posting the recipe the next week, but little did I know, I went into labor the very next day! The emails have been coming ever since, and I decided it’s about time to finally post the recipe.

The best thing about this recipe is that the whole oatmeal thing makes them good enough to eat for breakfast. They’ve got no margarine or butter, so they come together in no time, no mixer required!.


Other no-butter/margarine cookie recipes:

s’mores cookies
chocolate olive oil crinkle cookies

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43 thoughts on “Oatmeal Cookies

  1. I need to try these asap! I’m looking for a healthier oatmeal cookie for the longest time, and it seems like I’ve just found the one! Thanks for another great recipe!

    1. I don’t think so. Sugar lends a certain texture to cookies that would be absent if you used only Splenda. Perhaps the Splenda baking blend would work.

  2. We love these! My teenage daughter makes them regularly for breakfast for her 7 siblings and me. We have tried all kinds of substitutes as well – whole wheat flour, rolled oats (our favorite over quick), and even a mix of oat flour and almond meal for my son who has wheat allergies. I’ve also substituted partial flax seed and/or applesauce for the oil. I like to keep some oil in so they are crisp. We also use Truvia brown sugar blend and Truvia baking blend to cut out the sugar content. They do turn out a little different each time depending on what I substitute (sometimes crispier, sometimes cakier), but the general flavor is excellent. I highly recommend starting with the original recipe and substitute by trial and error.

  3. Do these come out soft and chewy? If not, is there a specific time that works for them to come out to get that desired taste?

  4. Chanie thanks for this great recipe! I’ve made it quite a few times already and we all LOVE it. I want to use less sugar, which should I do less of? Regular or brown or both? Thanks

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