Cookies Recipe: Oatmeal isn’t Old Fashioned

I Have a Cookies Recipe to Share. A Delicious Oatmeal Cookies Recipe.

Notice I didn’t write “Cookie Recipe” (just a small matter of a floating “s”); I’m saving the Cookie Recipe (singular form) for A Day That Feels Epic. A Day Befitting An Extra Special Super-Sized Cookie All By Itself. Lest your knees weaken as you glance at the wordy length of this post, the recipe is easy to find at the end. But I’d read on, if I were you.

This Cookies Recipe broaches two of the pricklier controversies of the last decade:

A) Can Oatmeal Truly be Old Fashioned?

B) Can Cookies Really be Good For You?

Oatmeal Isn’t Old Fashioned.

Here is what I think. Oatmeal is VINTAGE (granny nightgowns, outhouses, and chauvenism are old fashioned). Yes, oatmeal has been around for a long, long, long time (gracing wooden bowls and earthen ware in kitchens and pantries for centuries), but in its ancientness and adaptable-ness lies its coolness (and coolness is the necessary factor for vintageness- which gives oatmeal even MORE coolness, making its coolness cyclically exponential). Other cool, not old fashioned attributes of oatmeal:

1) Sown or not sown, oatmeal makes craft projects, such as soap and random mosaics, look expensive and classy. Particularly embellished with raffia.

2) Oatmeal is animal friendly. My goats and chickens love it.

3) Oatmeal has been—off and on—particularly post the 80’s, the center of controversy. Which controversy basically gives oatmeal superstar status (think Madonna, since we’re looking back). What controversy, you ask? Are you kidding? Did you miss it? If you were paying attention—or if your father in law had high cholesterol—you would have noticed. The whole Pepsi vs. Coke skirmish could almost pale in comparison to the debate about oatmeal’s health benefits between wives of cardiac patients, nutritionists, dermatologists, social commentators, and one or two cardiologists.  In the end, I think most households and heart institutes are pretty settled on the practical truth: Oatmeal is cool.

Can Cookies Really Be Good For You?

I don’t think we should quibble about this. Let’s imagine, for one cold, stricken moment, that cookies aren’t (generally speaking) good for you. And then let’s introduce oatmeal (cool oatmeal) into the cookie equation (aka recipe). However not healthy cookies MIGHT be for you, they suddenly got a whole lot better! Blood sugar stabilizes as protein and fiber levels increase, cholesterol (possibly) drops, and there you are, wherever you are, feeling the vibes of oat fields sprinkled with violin playing goats and Martha Stewart  bed linens. What a happy place.

Just so you know, though, I have made this Oatmeal Cookies Recipe as healthy as a recipe for delicious cookies could possibly be.  And I’ve included evidence (in pictures) of its passing my littlest princess’s rigorous taste test.  It is whole grain, made with whole wheat and oatmeal.  It has raisins in it, and chocolate ranging from milk (milk is good) to dark (dark is good too).  It also has coconut in it…I’ve been hearing a lot of good things about coconut lately (glad they finally got THAT straight).

Healthy Oatmeal Cookies Recipe Print recipe Print with main photo Print text only Ingredients 1 cup unsalted butter (can sub coconut oil for all or part of this) 1 1/2 Cups firmly packed brown sugar 2 eggs 2 teaspoons vanilla extract (can of course sub vanilla beans) 1 Cups nuts, finely chopped 3 Cups quick oatmeal (or pulse regular oats in your food processor once or twice) 1 1/2 Cups whole wheat flour, or spelt flour 3/4 cups unsweetened coconut 1 teaspoon cinnamon 1 Scant teaspoon salt 2 Teaspoons baking powder (optional. I never use baking powder with aluminum in it. Tastes nasty and may hurt your brain.) 1 1/2 Cups semi sweet chocolate chips 1/2 cup very dark chocolate chips 1 1/2 Cups milk chocolate chips 1 cup raisins Directions Preheat oven to 350. Mix wet ingredients--first by creaming butter with brown sugar, then beating in eggs and vanilla. Mix fine dry ingredients--flour, baking powder, salt, and cinnamon together Mix the wet ingredient combo with the dry ingredient combo, then mix in oats, nuts, chocolate chips, and raisins into the dough. Drop spoonfuls or balls of dough on a cookie sheet (which cookie sheet ideally but not necessarily could be lined with parchment, or greased with shortening/non-stick cooking spray) Bake at 350 degrees for 8-10 minutes. Or longer, depending on how soft or crunchy you like your cookies. Enjoy! Share! Don't eat them all at once! (they freeze really well; so does the dough) Powered by GetMeCooking