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A healthier oatmeal cookie?

Does anyone have a relatively healthy oatmeal cookie recipe they'd like to share? I'm trying to find a recipe that's tastier than commercial cookies, but not so decadent/delicious/tempting/addictive that you'd want to eat more than 1 or 2 cookies at one sitting.

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  1. if you'd only want one, i can't imagine it's very delicious. :)

    by their nature, containing flour, sugar and butter, cookies are not health food.

    i make these, usually subbing cranberries for the raisins and almonds for the walnuts. + ginger powder and orange extract.

    i eat 1 or 2 and give the rest away, lol.

    1. what's the point?? If you're going to get out the ingredients and mess up the kitchen go big or go commercial!

      11 Replies
      1. re: cstr

        ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, OATS, SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS, RAISINS, HIGH FRUCTOSE CORN SYRUP, CONTAINS TWO PERCENT OR LESS OF MOLASSES, SALT, BAKING SODA, CINNAMON, NATURAL FLAVOR, EGGS, WHEY PROTEIN CONCENTRATE, SOY LECITHIN.

        ~~~~

        that's the ingredients list from keebler oatmeal cookies.

        home-made would be WAY better for you.

        1. re: hotoynoodle

          Why? You are going to use enriched flour, sugar, oats, some sort of fat, raisins, molasses, salt, baking soda, cinnamon, eggs. The other things that they use are well down the list, hence minor components.

          1. re: paulj

            because i don't consume palm or soy oil or high fructose corn syrup. in any quantity. utter garbage.

            ingredients like those are why commercial cookies don't taste like they did in the past. yuk.

            1. re: hotoynoodle

              a) Although HFCS varies in the proportion of glucose:fructose, it can be almost the same thing as sucrose. Supposing that, in this instance, it is not, the issue becomes whether fructose conduces to insulin resistance, obesity and other metabolism syndromes in a way that is distinct to, and greater than, other monosaccharides. My understanding of the the evidence is that, while fructose does have adverse metabolic effects, total calorific intake is far more important than the differences between the monosaccharides.

              See, for example:

              http://wholehealthsource.blogspot.com...

              b) The palm oil will have been included so that the cookies remain moist. The principal complaint against palm oil is that it is high in saturated fat.

              The long answer to that complaint can be found here:

              http://wholehealthsource.blogspot.com...

              tl;dr like you, I would much rather eat food that isn't a product of industrial chemistry and doesn't require an extensive list of additives, preservatives and conditioners, but the reality is that the ones that are included in foods have generally, if not invariably, been extensively researched and do not warrant that sort of reaction. lern2science or risk appearing an ignorant reactionary against di-hydrogen oxide.

              1. re: mugen

                hfcs also increases shelf life for baked goods. i have read pros and cons for it. i still choose not to consume it. nor do i have any desire to eat cookies that last for months on a market shelf. yuk.

                1. re: hotoynoodle

                  The HFCS that bakers prefer is 40% fructose, 60% glucose. It's the glucose that attracts moisture, and helps keep the goods from going stale. Honey (with a 50/50 ratio) is used for the same purpose.

                  1. re: paulj

                    large-scale commercial bakers do not use honey because it's too expensive, so that argument is moot, sorry. they use hfcs because it's cheaper than sugar and extends shelf-life. period.

                    products do not taste "the same" or even "good" to me. however, for a generation of kids raised on the stuff, i'm sure they prefer the newer sweeter versions. my b/f buys mexican coke -- the stuff made with real sugar. his kids prefer the hfcs stuff. (happily for him and his stash, lol)

                    1. re: hotoynoodle

                      In this case, sugar is up there with flour and oats, while HCFS is down near the 2% ingredients. I don't think they are using it because it is cheap, but rather because it can be tailored to their particular baking needs (such as a higher glucose proportion). It's contribution to the overall sweetness of the cookies is probably small.

                      HFCS does taste sweeter than regular corn syrup because fructose tastes sweeter than glucose. But that doesn't mean it is sweeter than sugar. It is difficult to meaningfully compare the sweetness of a syrup with that of a granular solid.

                      What are the proportions, by weight, of flour, sugar, and oats in the recipe you use?

                      I posted a recipe, below, that uses 200g of flour, 200 of oats, and only 80g of sugar. But that amount of sugar is borderline low for cookies.

                      http://www.joyofbaking.com/OatmealCoo...
                      has
                      oats 280g
                      sugar 210g
                      butter 170g
                      nuts 110g
                      flour 105g

                2. re: mugen

                  How about I've yet to have a cookie with those ingredients that taste good, science aside?

            2. re: cstr

              I made 45 at 11 am this morning. By 2pm, only 21 were left. I only had 2, but someone else ate at least a dozen of them. I'm trying to keep the cookies non-commercial, for health reasons, but eating a dozen over a few hours creates another health issue.

            3. I make oatmeal cookies replacing the butter with an equal amount of overripe banana, then cut some sugar. It's not quite the same as a cookie - it ends up more cake-like - but it's a nice little snack.

              1 Reply
              1. Here's my recipe for a Scottish style of oat cookie. It's a cross between a recipe for Aberdenshire parkin, and perkins. Those recipes used to be on a site called HistoricalFoods. Yorkshire parkin is a ginger oat cake - more of a quickbread using equal parts oats and flour.

                200g chopped rolled oats
                1/4c (more or less) buttermilk
                1/4c molasses
                1 egg
                1T golden syrup
                mix and let sit

                200g whole wheat flour (pastry)
                3t ginger
                1t cinnamon
                2t baking powder
                1/2t salt
                80g sugar
                80g fat (shortening, butter)
                work in fat

                work the two mixtures together to form stiff dough

                make into cookies, bake 375, to lightly browned
                I've tried several shapes:
                flatten and cut into disks (like biscuits)
                form into 1" balls
                or roll into log and cut into lengths

                1 Reply