Ingredients
-
1/2
-
3/4
-
1
-
1 1/2
-
1/2
-
1/2
-
3/4
-
1
-
1 1/2
-
3/4
-
1/2
-
-
-
-
Directions
Oatmeal School Cookies, Comes from Laurel’s Kitchen cookbook I’ve been told I should market these It’s very versatile I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you’ll enjoy the same feedback as I do mmm mmm, Thank you, Carla! Wonderful, full oat flavor without the ubiquitous cinnamon found so often in mundane oatmeal cookies that mask the oat flavor Just the right combination of sweet with healthy whole grains to offer a healthier cookie choice The texture of the cookie is very appealing, not crumbly, not crispy, and perfectly chewy I usually don’t like oatmeal raisin cookies, but this one is a keeper , I loved these cookies I only had 1/2 cup wheat germ, so I added more flour, and used chocolate chips I almost didn’t get any cookies because I couldn’t stop eating the batter (this usually isn’t a problem)! In my oven 10 minutes was just right for crunchy cookies Very good Thanks for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Cream Together the Butter and Sugar With Electric Beaters. |
|
3
Done
|
Add the Egg, Vanilla, and Salt and Beat Well. |
|
4
Done
|
Stir Flour, Baking Powder, Wheat Germ, and Rolled Oats Together With a Fork. |
|
5
Done
|
Add Raisins So They Get Rolled in Flour and Don't Stick Together. |
|
6
Done
|
Blend Well With Other Ingredients; I Usually End Up Using My Hands. |
|
7
Done
|
Add a Little Water If Necessary to Hold Mixture Together. |
|
8
Done
|
Place by Tablespoonful on Greased Cookie Sheets. |
|
9
Done
|
Flatten Them Slightly. |
|
10
Done
|
Bake For 10-12 Minutes. |
