Oatmeal Cookies

“I am not sure where this recipe originates, but it has been in my Mom’s recipe box for as long as I can remember and I have been making it since I was a kid. These cookies have quickly become a favourite and the recipe has been requested so many times, that we just had to add it to the website. I hope you enjoy making and eating them as much as we do!”

 ~  Kurt

Makes about 36 cookies.

Basic Recipe:

¾ cup butter or margerine, softened
1 cup brown sugar
½ cup granulated sugar
1 egg OR 1 tbsp.ground flaxseeds (heaping) and ¼ cup water
2 tbsp water (as needed)
2 tsp vanilla
2/3 cup whole wheat flour (or mixture of 1/3 c. whole wheat and 1/3 c. all purpose flours)
¾ tsp baking soda
3 cups oatmeal (large flakes are better, but ‘quck oats’ also work)


Option 1: Double Chocolate Chip Oatmeal Cookies (Kurt’s favourite)

Make basic recipe and add:
¼ cup  cocoa
1½ cups chocolate chips
(Try substituting ½ c of the chocolate chips for dried cranberries or coconut for something different.)

Option 2 : Cran-Raisin Oatmeal Cookies (Liz’s favourite)

Make basic recipe and add:
1 tsp cinnamon
¾ cup dried cranberries
¾ cup raisins


Preheat oven to 350 F


1. Mix together butter and sugars until creamy in a large mixing bowl.
2. Add the egg, water and vanilla mix in.
(alternately, instead of the egg, mix the 1 tbsp. ground flax seeds and ¼ c. water in a small glass or measuring cup and let stand for 5 min. until it is gooey and then add to the wet ingredients.)
3. In a small mixing bowl, combine the flour and baking soda and then mix into the large bowl.
4. Mix the oats into the batter and then any additional ingredients from the “optional” recipes.
5. Spoon compacted balls of the batter onto cookie sheets, flatten the balls out a bit with the spoon, and bake for 12 to 15 min.
6. When done in the oven, let the cookies sit to cool on the pan for several minutes for them to firm up.