All-Star Oatmeal Cookies

star rating (30) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 1/2 dozen cookies

Recipe photo

(a.k.a. Cranberry Chocolate Chunk Oatmeal Drops, a.k.a. Kids' Choice Chip & Fruit Oatmeal Cookies ...)

Kids and cookies go together like - well, like kids and just about anything sweet. Given kids' affinity for sugar, you might as well temper it with some of the "good stuff" - in this case, oats with their soluble fiber, and whole wheat flour, with its extra vitamins, minerals, and bran. Trust us: the kids won't know they're getting anything "healthy" in their favorite cookie!

Read our blog about these cookies, with additional photos, at Flourish.

All-Star Oatmeal Cookies

star rating (30) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 4 1/2 dozen cookies
Published: 01/01/2010

Ingredients

  • 1/2 cup butter, right from the fridge, or at room temperature
  • 1/2 cup vegetable shortening
  • 1 cup brown sugar, light or dark
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1 tablespoon cider or white vinegar
  • 1 large egg
  • 1 teaspon baking soda
  • 1 3/4 cups Unbleached King Arthur White Whole Wheat Flour
  • 1 cup quick-cooking rolled oats
  • 3 cups chips, chunks, dried fruit, and/or nuts of your choice

Tips from our bakers

  • If you bake the cookies for 12 minutes; they'll be crunchy around the edges, with a slight bend at the center. If you bake for the full 14 minutes, till they're almost a light mahogany color, they'll be crisp/crunchy all the way through.
  • For smaller cookies (great for smaller kids!), drop the dough by teaspoonfuls onto the prepared cookie sheets, and bake for just slightly less time: 30 seconds to 1 minute less than the larger cookies. Yield: about 7 dozen 2" cookies.
  • What's vinegar doing in a chocolate chip cookie recipe? Ah-HA! Vinegar is our secret weapon. It tempers cookies' sweetness just a tad, and reacts with the leavener to give them a bit more rise, making them lightly crunchy/chewy rather than hard.
  • Want to make the dough now, freeze, and bake later? Scoop the dough in tablespoonfuls onto the baking sheet; place them close together to save space. Cover the sheet with plastic wrap, and place in the freezer for about 2 hours, till the dough balls are frozen. put the dough balls in a plastic freezer bag, removing the air as best you can. A drinking straw, inserted into the almost-closed bag, can be used to suck out air and effectively shrink-wrap the cookies. Keep frozen for up to a month before baking. When you're ready to bake, place as many dough balls as you like on a prepared baking sheet, and let them sit at room temperature while you preheat your oven to 350°F, for about 15 minutes. Bake partially thawed cookies for 15 to 17 minutes, till as brown as you like.

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

1) In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar.

2) Beat in the egg, then the baking soda, flour, and oats. Stir in the chips.

3) Drop the dough, by tablespoonfuls, onto the prepared baking sheets.

4) Bake the cookies for 12 to 14 minutes, until they're golden brown. Remove the cookies from the oven, and cool on a rack, or right on the pan. Lighter-colored cookies will be chewier; darker-colored, crunchier.

Reviews

1 23  All  
  • star rating 04/04/2015
  • Jonna from Las Vegas, NV
  • What a wonderful recipe. I added 2 cups pecans and 1 cup choc. chips. Perfect! I have not been disappointed yet with a recipe from this website. Thank you!
  • star rating 01/08/2015
  • BRM from HudsomN Valley NY
  • Way too sweet! I made the recipe as written. 'Cider doesn't temper the sweetness. There is not enough oatmeal consistency & flavor. Ther amount of sugar negates the nutritional value of the whole wheat & oatmeal fiber.
  • star rating 10/03/2014
  • msatre from KAF Community
  • Love this recipe. I have made it with chocolate chips and pecans; butterscotch chips and walnuts (with 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves), and with white chocolate chips and dried cranberries. Cookies are wonderful every time. Adults and kids love them!
  • star rating 06/28/2013
  • Karen from Salem, MO
  • Awesome cookie. I have made them several ways. My favorite is dried cherries, dark chocolate chips and walnuts. I also used 1 tsp vanilla and I tsp almond flavor. A fun recipe because you can change it around numerous ways and simple to make.
  • star rating 06/20/2013
  • Jacque from Taylorville, Illinois
  • This recipe is by far the best oatmeal cookie that I have ever made. I like to divide the dough in half, add white chocolate chips and dried cranberries to one half, and butterscotch to the other half. Baked for the lesser time and --DELISH!!! Best cookies ever! - Also, they do freeze well before baking, scooped into balls.
  • star rating 07/08/2012
  • msatre from KAF Community
  • What a great cookie!! I added 1 c pecans, 1 c craisins, and 1 c white chocolate chunks. The whole family loved these chewy/crunchy cookies. I think these are my new favorites!
  • star rating 05/24/2012
  • abakerd from KAF Community
  • My new favorite cookie recipe--I have used all sorts of different combinations for the 3 cups of additives and every one has been a hit. And not just with kids--adults love these cookies! My favorite so far is 1 cup each of pecans, dried cranberries and coconut.
  • star rating 05/22/2012
  • awmurphy from KAF Community
  • Delicious. After chatting with Irene on the hotline, I used all butter and omitted the shortening. Irene warned this would make crispier cookies and I like them chewy, so underbaked by 1-2 minutes and they turned out perfectly chewy. I love that they are 100% whole grain. Made them with raisins and chocolate chips but can see how the dough would be a great base for just about any fruit or chip.
  • star rating 11/02/2011
  • martibeth from KAF Community
  • These are great, and made exactly 4 dozen with a #40 scoop. I baked them on a parchment-lined baking sheet for 13 minutes, and they were perfect. I wanted to use up some old-fashioned Quaker oatmeal, so substituted that for the quick-cooking variety. I alsoI used 6 ounces of the Ghirardelli bittersweet chocolate chips (they're chunks actually), 6 ounces of walnuts, and 6 ounces of King Arthur's dried fruit blend. I've only tasted one cookie, but the chocolate pretty much takes center stage. BTW, I chilled the dough overnight, and I had soaked the dried fruit in a few tablespoons of rum for about an hour before mixing it all together. I've been meaning to try this recipe; it's definitely a keeper (probably way up there in calories too, I'm sure, but they's nutrititious, so that negates any calories, right?).
  • star rating 01/03/2011
  • fourmilerunner from KAF Community
  • These are the BEST chocolate chip cookies ever, My husband said better then his mothers and his family thought they had the market on oatmeal chocolate chip cookies. ah ha I love a challenge so for 30 years I finally found it and the best part is the whole wheat flour and vinegar. They thought the tablespoon of water in their recipe was unique, just wait till I tell my mother -in-law (88 yrs old) about the vinegar :)
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