Loaded oatmeal cookies

Better Homes and Gardens

Makes: 30

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 ounces dark chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

*Chef’s note: This cookie will please even an oatmeal-cookie hater. Addictive and dangerously snack-sized. I left out the flax and added a shake more oats, and I used pomegranate craisins I had on hand.

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