Any cookie I can mix in one bowl is a quick and easy favorite. The dough is stiff, but the cookies are not-too-sweet delicious and they don’t spread much on the cookie sheet. I also think there’s a good argument these cookies are appropriate for breakfast – they’re not loaded with sugar, you can’t beat the nuts, oat, fruit, and fiber.
1/2 cup canola oil
1/3 cup packed light brown sugar
1 large egg
3/4 teaspoon vanilla
2 cups old-fashioned oats
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup raisins or dried cranberries
1/3 cup chopped walnuts
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl, stir together the oil, sugar, egg and vanilla. In another bowl whisk together the oats, flour, baking soda, and salt. Stir the oat and flour mixture into the oil mixture. Add the raisins or dried cranberries, and chopped walnuts. Using a tablespoon portion out the dough onto prepared baking sheets. Bake for 10 to 12 minutes until lightly browned on the bottom. If desired, you can flatten the cookies when they come out of the oven by gently pressing on the top of the cookies with your fingertips or the bottom of a small glass.
Food and nutrition expert Maggie Green is the founder and owner of The Green Apron Company. The Green Apron specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development.