This oatmeal cookies recipe is one I learned to make when I lived in Germany. They are slightly different from the American version, but equally good if not better! My holiday season wouldn’t be complete without them.
Oatmeal is great stuff if made properly. And these cookies are very… well… “proper“!
While these are a little high in fat, they are only to be enjoyed once in a while, and certainly make a much healthier treat than what you can buy in the stores.
OATMEAL COOKIES RECIPE WITH RAISINS:
This dough is very versatile. Once you have the basic dough made, you can divide it into four separate bowls in equal portions and add in things like raisins, unsweetened cocoa powder and more! See suggestions in the recipe. I’ve made each one of the flavorings as separate flavors and they are all delicious. It’s a great way to vary the flavors of this dough in order to give people options at the dessert table. That being said, you can certainly just make the base dough and you’ll still have a wonderful cookie!
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MORE HEALTHY COOKIE RECIPES:
OATMEAL COOKIES RECIPE:
A delicious, German cookie with three different flavor options. Note that the measurements might look a little odd because I converted the measurements from the metric system and wanted to be sure I got it just right.
- 18 tbsp. good quality butter (1 cup + 2 tbsp.)
- 7 tbsp. honey (Scant 1/2 cup)
- 2 large eggs (room temperature)
- 11 1/2 tbsp. whole wheat pastry flour (2/3 cup + 1 tablespoons)
- 2 1/3 cups quick cook oats
- 1 tsp. baking powder
If you would like other flavors, you can divide the dough into 4 equal parts and mix in the following additions:
- 1 tsp. unsweetened cocoa powder
- 1/4 cup chopped almonds (or hazelnuts)
- 2 tsp. pure vanilla extract
- 1/4 cup raisins (or dried cranberries, or chocolate chips
Preheat oven to 350 degrees F.
In a large mixing bowl, beat butter, honey and eggs together until creamy.
In a separate bowl, mix flour, baking powder, and oat meal together.
Slowly, combine the two mixtures together.
Spoon small amounts out onto a parchment lined cookie sheet.
Bake for 10-15 minutes or until light, golden brown.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.