Oatmeal Cookies


Adapted from: Real Food for Healthy Kids  by Tracey Seaman and Tanya Wenman Steel Morrow Publishing

  • 2 sticks unsalted butter, softened
  • 1 cup dark brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons vanilla
  • 3/4 cup unbleached flour
  • 3/4 cup white whole-wheat flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup pecans, chopped

 In mixer cream the butter and sugars until fluffy.  Add the eggs and beat wel. Add the salt, soda and vanilla and blend in.  Add the flours and mix on low until smooth. Stir in the oats and nuts.Line cookie sheets with parchment paper.Drop generous tablespoons of dough 2” apart on the baking sheets.  Bake in the upper 1/3 of a preheated 250 °F. oven for about 15 minutes.  Allow to cool for 1 minute on the  baking sheets before removing to a cooling rack to cool completely.  Makes about 3 dozen.

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