Whole Grain and Fruit Oatmeal Cookies

Total Time
32 min
7 min
25 min
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.


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

2 Tbsp, unsalted

Dried apricot halves

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)


¼ cup(s)


1 large egg(s)

Vanilla extract

1 tsp


  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.


Try chopped dried sour cherries and pistachios or hazelnuts and dried peaches.