Cindie'S Garbage Cookies
A chewy, wholesome cookie packed with nutty oats, peanut butter, and chocolate chips—perfect for a quick snack that satisfies sweet and savory cravings.
Ingredients
- 1 cup white flour ⓘ
- 3/4 cup whole wheat flour ⓘ
- 1 tsp baking soda ⓘ
- 1/2 cup soft margarine ⓘ
- 1 cup peanut butter ⓘ
- 1 cup white sugar ⓘ
- 1 cup brown sugar ⓘ
- 1/4 cup milk ⓘ
- 1 tsp vanilla ⓘ
- 1 cup wheat germ ⓘ
- 2 1/2 cups uncooked oats ⓘ
- 1 cup chopped nuts ⓘ
- 1/2 to 1 1/2 cups raisins ⓘ
- 2 eggs ⓘ
- 1/2 to 1 1/2 cups chocolate chips ⓘ
Instructions
- Beat margarine, peanut butter, white and brown sugars until creamy.
- Beat in eggs, milk and vanilla.
- Add flours and baking soda; mix well.
- Stir in nuts, wheat germ, oats, raisins and chocolate chips.
- Drop by heaping tablespoonfuls onto ungreased cookie sheets.
- Bake at 350°F for 15 to 20 minutes.
Tips & Substitutions
For a twist, try substituting almond butter for peanut butter or add a pinch of cinnamon for added flavor. If you prefer a chewier texture, reduce the baking time slightly. You can also mix in some chopped dried fruit or seeds for extra nutrition. Consider using gluten-free flour blends if you need a gluten-free version of these cookies.
Serving Suggestions
These cookies are a delightful snack on their own or can be served with a scoop of ice cream, such as Sunkist Lemon Ice Cream, for a delicious dessert. Pair them with a cup of flavored coffee from your favorite coffee shop for an afternoon treat. They also make great lunchbox additions or post-workout snacks.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply microwave for a few seconds or warm in an oven preheated to 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Cindie'S Garbage Cookies contains roughly 492 calories, with 6g protein, 45g carbohydrates, and 31g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant oats instead of uncooked oats?
Yes, you can use instant oats, but the texture may be slightly different. Instant oats will make the cookies softer and may absorb moisture more quickly, so adjust baking time accordingly.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for 5 minutes to thicken before adding it to the dough.
How can I make these cookies less sweet?
To reduce sweetness, consider cutting back on the white and brown sugar by 1/4 cup each. You can also use unsweetened applesauce as a substitute for some of the sugar, which will add moisture without the extra sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).