Whole Grain and Fruit Oatmeal Cookies
3
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 36 • Difficulty: Easy
Using the same proportions, substitute your favorite toasted and chopped nuts for the sunflower seeds and/or a favorite dried fruit for the raisins and apricots.
Ingredients
Uncooked rolled oats
1½ cup(s), (old-fashioned)
Whole wheat flour
½ cup(s)
Toasted wheat germ
½ cup(s)
Low-fat granola
½ cup(s)
Golden seedless raisins
¼ cup(s)
Semisweet chocolate
2 oz, (1/4 cup)
Sunflower seeds (unsalted, dry roasted or raw, no oil or sugar added)
2 Tbsp, unsalted
Dried apricot halves
⅛ cup(s), finely chopped (2 tablespoons)
Baking powder
1 tsp
Table salt
½ tsp
Unsalted butter
1 stick(s), softened
Packed brown sugar
½ cup(s)
Water
¼ cup(s)
Egg
1 large egg(s)
Vanilla extract
1 tsp
Instructions
1
Preheat the oven to 375°F. Spray 2 large baking sheets with nonstick spray.
2
Toss together the oats, whole-wheat flour, wheat germ, granola, raisins, chocolate chips, sunflower seeds, apricots, baking powder, and salt in a large bowl.
3
With an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Beat in the water, egg, and vanilla just until smooth. With a rubber spatula, stir in the flour mixture until combined.
4
Drop the dough by level measuring tablespoons, about 1 inch apart, onto the prepared baking sheets and flatten until 1 1⁄2 inches in diameter. Bake until the cookies are golden brown and the edges are deep brown, 10 – 12 minutes.
5
Let the cookies cool slightly on the baking sheet on a wire rack. With a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough. Yields 1 cookie per serving.
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