I wasn’t sure how the brownies would turn out, so I decided to make a quick batch of the Loaded Oatmeal Cookies from BHG. I had some doubts. With all the wheat germ and flax, would they taste too healthy? Would they be too oat-y? Because I had everything on hand, I baked them anyway (half batch) and they were excellent. I liked these better than the brownies. Plus, a little flax and wheat germ can’t hurt. This recipe won the “Smart Cookies” category and it is indeed a smart recipe.
Loaded Oatmeal Cookies
- 4 tablespoons unsalted butter softened
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt use ⅛ if using salted butter
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ¼ cup flax seed meal
- ¼ cup wheat germ
- ¼ cup dried cranberries
- 2 oz chocolate chunks or ⅓ cup chocolate chips
- ⅓ cup toasted walnuts or other nuts
- Preheat oven to 350 degrees F. Have ready a parchment lined baking sheet.
- In a mixing bowl, beat butter and sugar until creamy. Beat in the cinnamon, baking soda and salt, scraping sides of bowl. Add the egg and beat until blended.
- Add the flour and stir until blended, then stir in the oats, flax, wheat germ, cranberries, chocolate and nuts.
- Drop the dough by generously rounded teaspoons (or even tablespoons) onto the baking sheet and bake for 9 to 11 minutes. Let cool slightly on baking sheet, then carefully remove and let cool on a wire rack.