My family loves these healthy, chewy oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet. I reduce the sugar, add whole wheat, use rolled oats, and add dates (for extra fiber).
Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr 5 mins
Total Time:: 1 hr 30 mins
Servings::24
Yield::2 dozen
Ingredients
1 cup butter, softened
½ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups rolled oats
1 cup diced, pitted dates
Directions
Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla.
Combine flours, baking soda, salt, and cinnamon in a separate bowl; stir into creamed mixture. Fold in oats and dates. Cover and chill dough in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Roll dough into walnut-sized balls and place 2 inches apart onto the prepared baking sheets. Flatten each cookie with a large fork.
Bake in the preheated oven until cookies are golden brown, 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Editor's Note:
This recipe is a healthier version of Soft Oatmeal Cookies.