chewy oatmeal cookies are packed with a delicious mix of nuts, dried fruits, and chocolate for a perfect balance of sweet and crunchy. They make a great snack for any time of day or a tasty treat to share with friends.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Cooking Techniques
Make sure your butter is softened to room temperature for easy mixing.
Chill the dough for at least 30 minutes to help the cookies hold their shape.
Use a cookie scoop to ensure even-sized cookies that bake evenly.
Ingredients
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Why This Dish Is Hard To Resist
These cookies combine the comforting taste of oatmeal with the crunch and variety of trail mix. They offer a perfect balance of sweet and salty flavors, making them a satisfying snack any time of day. Plus, they are easy to customize with your favorite nuts and dried fruits.
Step 1
Warm your oven to 350°F (175°C) and line three baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream together the butter and brown sugar with an electric mixer until smooth and fluffy. Then, beat in the eggs until everything is well combined. Add the applesauce and vanilla extract, mixing until smooth.
Step 2
In another bowl, whisk together the oats, whole wheat flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed for that trail mix goodness.
Step 3
Scoop out the dough by rounded tablespoons onto your prepared baking sheets. To keep things neat, dip a fork in cold water and gently press down on each cookie to flatten them slightly. Pop the trays into the oven and bake for about 11 to 13 minutes, or until the cookies are golden and set. Let them cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
38
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas To Try
Enjoy these cookies fresh with a glass of milk or a cup of tea. They also pair well with yogurt or can be packed as a convenient on-the-go snack for hikes or busy days.
Food Storage Tips
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to three months and thaw at room temperature before serving.
Frequently Asked Questions
Can I substitute the butter with a healthier option?
Yes, you can use coconut oil or a plant-based margarine in equal amounts as a substitute for butter.
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to one week or freeze for longer storage.
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour can be used but the texture may be lighter and less dense.
What can I use instead of applesauce if I don’t have any?
You can substitute applesauce with mashed banana or plain yogurt in the same quantity.
Are these cookies gluten-free?
No, they contain whole wheat flour, which has gluten. Use a gluten-free flour blend to make them gluten-free.
Can I add chocolate chips to this recipe?
Absolutely, adding chocolate chips will complement the flavors and add extra sweetness.
How do I keep the cookies from spreading too much while baking?
Make sure to chill the dough before baking or use parchment paper to help maintain their shape.
Can I make these cookies vegan?
Yes, replace butter with vegan margarine and use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) instead of regular eggs.
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