These are one of my husband’s favorite cookies. In fact, this recipe predates me in his life :-). However, the “base recipe” had a lot of room for improvisation, so this version is my take on this cookie. He says he likes it this way, and given that he snarfs down several as soon as they’re out of the oven every time I make them, I’m thinking he’s telling me the truth! Oh, and one last recommendation from Sean: “I don’t feel guilty when I eat 4 of these for breakfast!” Whether or not you will, well, that’s up to you, but they are pretty good for you, especially on the cookie spectrum. Don’t worry, though. They’re quite tasty enough to qualify as a cookie despite also being pretty high-fiber.
Tangent: I originally just titled this “Multi-Grain Cookies,” but Sean looked at the post and said “That makes them sound so, so…dry, and boring!” So, I added some descriptors to the title for you … and him :-).
Truly Tasty Multi-Grain Cookies
Yields 30-40 cookies or so if you actually make the dough drops about the size of a typical eating teaspoon. You can make them bigger, of course, but it’ll affect the baking times and yield, of course.
Ingredients:
- 1/2 cup light oil (like canola, vegetable blend, corn, etc.)
- 3/4 cup honey
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1/2 cup dry milk powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 cups rolled or quick oats
- 1 cup wheat germ
- 1/4 cup wheat bran (if you don’t have this it isn’t the end of the world, but you may need to put in a little extra flour so things aren’t too runny)
- 1/2 cup raisins
Directions:
1. Beat together the oil, honey, egg, milk, and vanilla in a large mixing bowl.
2. Add the flour, dry milk powder, salt, baking soda, and cinnamon and mix until well combined.
3. Mix in the oats, wheat germ, wheat bran, and raisins and mix until well combined and raisins are distributed throughout the dough.
4. Drop in generous teaspoons-full onto stoneware baking sheets. If you don’t have the stoneware you can use greased metal cookie sheets, but watch them carefully in the oven, as you may need to pull them out sooner to keep the bottoms from getting too dark.
5. Put in a 350 degree Fahrenheit preheated oven for 12-15 minutes, or until lightly browned. Let sit on the cookie sheet just a minute after removing from the oven, then transfer to a cooling rack. Enjoy!
