Oatmeal cookies are one of the most nutritious cookie choices available. Oats add fiber, B-vitamins and minerals to what would otherwise just be a high-sugar, high-fat treat. Most oatmeal cookie recipes use quick-cooking or old-fashioned oats rather than instant because the texture stays soft and chewy. However, if you prefer a cookie that is more crisp, you will like using instant oats. High-fiber instant oats add an even bigger fiber boost to your sweet treats.
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Combine the flour, salt, baking powder and cinnamon in a small mixing bowl.
Step 3
Cream the margarine and sugar in a separate, large mixing bowl with a hand mixer until they are well-combined and fluffy.
Step 4
Beat the egg and vanilla into the margarine and sugar mixture with the hand mixer.
Step 5
Add the dry ingredients to the wet.
Step 6
Mix by hand or with the hand mixer until the batter is thoroughly combined.
Step 7
Stir in the oatmeal and raisins, cranberries, chocolate chips or nuts.
Step 8
Spoon dollops of cookie dough onto your cookie sheet at least 1 inch apart.
Step 9
Bake the cookies for 10 to 12 minutes or until they are lightly golden brown and still soft in the middle.
Step 10
Remove the cookies from the oven and let them cool to set the centers.
Step 11
Remove the cooled cookies from the baking sheet(s) and serve them or store them in an airtight container for up to three days.
Tips and Warnings
- If you are using an instant oatmeal that is already flavored, reduce or eliminate the cinnamon and vanilla from the recipe.
Things You'll Need
- ¾ cup white whole wheat flour
- ¼ tsp. salt
- 1 tsp. baking powder
- ½ tsp. ground cinnamon, optional
- ¾ cup trans-fat-free margarine
- 1 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups high-fiber instant oatmeal
- 1 cup raisins, dried cranberries, chocolate chips or nuts
- Small mixing bowl
- Large mixing bowl
- Hand mixer
- Non-stick baking sheet(s)
- Spatula
References
- "FoodFest 365!"; Yvan Lemoine; 2010
- "New Good Food: Essential Ingredients for Cooking and Eating Well"; Margaret Wittenburg; 2007
- USDA National Nutrient Database for Standard Reference: Cereals, Oats, Instant, Fortified, Plain, Dry
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