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Ode to Oatmeal

I am the guiltiest party when it comes to nurturing my sweet tooth. Dessert is my favorite meal (but breakfast is a close second!!!) and I have an endless supply of ideas about how to reshape cookies, cupcakes, brownies, cheesecakes (ohhhh mouth watering cheesecakes!), and the like. I have a serious affinity for baked goods (Sugar Dish… ahem) and love, love, love to share them.

But I also love oatmeal– no butter or sugar–just old fashioned steel cut oats; sometimes with dried fruit and nuts. I adore fresh vegetables. Broccoli, asparagus, Brussels sprouts, carrots, snow peas… sigh… this list could get pretty long. I am so thrilled with a turkey sandwich on whole wheat bread all piled high with cucumbers, lettuce, and sprouts. No mayonnaise. Just grains and turkey and crunchy greens. Can you tell I have lunch on the brain?

Oatmeal is how I convince my sweet tooth that I am eating something sinful, when really I am just indulging in fiber-rich complex carbs… that are actually good for me.

But if you put oatmeal in a cookie, it’s like poetry.

Whip the butter and sugar together until smooth (Yes, I do realize that butter and sugar detract from the nutritional value of my oatmeal, but if you’re baking cookies you’ve already passed the point of no return. Just go with it.) Beat in eggs and vanilla, and then flour, baking soda, cinnamon, and a little salt.

Stir in the oats…

And raisins…

Spoon the dough onto a cookie sheet and bake for 10-12 minutes at 350. These cookies are soft and chewy, and they disappear. Quickly. And the oats will make you feel a little better about the two sticks of butter (not a lot better, but a little).

Easy Oatmeal Cookies!

Yield: 36

Ode to Oatmeal

Prep Time: 7 minutes
Cook Time: 11 minutes
Total Time: 18 minutes


  • 2 sticks of butter, softened
  • 1 cup of packed brown sugar
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups of old fashioned oats– you can use the quick cooking oats, but I like the texture of the old fashioned better
  • 1 cup raisins
  • 1/2 cup chopped walnuts or pecans ***totally optional, but reeeeally good***


  1. Preheat the oven to 350.
  2. Beat together the softened butter and sugars.
  3. Then blend in the vanilla and eggs until smooth.
  4. Mix in the flour, baking soda, cinnamon, and salt.
  5. Abandon your hand mixer for a nice wooden spoon and stir in the oats, raisins, and nuts (if using).
  6. Spoon about a tablespoon per cookie onto an ungreased baking sheet and bake for 10-12 minutes (they will not look done when you take them out- also the “puff” up in the oven and then settle as they cool).
  7. Let them cool on the cookie sheet for 1-2 minutes before cooling completely on a wire rack.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 111mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g

Did you make this recipe?

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Monday 30th of January 2012

I just made oatmeal-raisin cookies this morning. Part of my recipe club's January challenge. It had to be vegan. They were so delicious nonetheless!!!

Your cookies look delightful. Yum!

Heather @ SugarDish(Me)

Monday 30th of January 2012

Vegan WOW. I hope you'll share that recipe!


Monday 30th of January 2012

OMG, I thought I was the only one convincing myself that oatmeal cookies were "better" for me... As my Mom would say, "We are cut from the same cloth, you and me".... Looks great, will have to try sometime.

Heather @ SugarDish(Me)

Monday 30th of January 2012

I should also mention that the "regular" frozen yogurt is beneficial... because it says yogurt and all :)