Grape-Nut Cookies
These crispy Grape-Nut cookies feature a rich combination of brown and white sugars, nuts, and oatmeal, offering a wholesome, crunchy treat perfect for snack time or dessert.
Ingredients
Instructions
- Mix together the brown sugar, white sugar, egg, oleo, and Wesson oil.
- In a separate small bowl, combine the soda with 1 tablespoon of sour milk.
- Add the soda mixture, vanilla, flour, cream of tartar, and salt to the creamed mixture and mix well.
- Stir in the oatmeal, cornflake crumbs, Grape-Nuts, and nuts until evenly combined.
- Refrigerate the dough for some time to chill.
- Make into small balls, flatten with a fork, and place on a baking sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes until golden brown.
Tips & Substitutions
For a chewier texture, consider substituting half of the brown sugar with brown sugar to enhance moisture. If you're out of oleo, unsalted butter works well as a substitute. You can also use almond meal in place of cornflake crumbs for a nutty flavor. Ensure the dough is chilled properly to maintain shape while baking. For an added twist, try incorporating nuts or dried fruits from other American recipes.
Serving Suggestions
These Grape-Nut Cookies are delicious on their own but can be served with a glass of cold milk or coffee for a delightful afternoon snack. They also pair beautifully with Easy Homemade Bread for a hearty brunch. Consider adding a scoop of vanilla ice cream on top for a delightful dessert treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can refrigerate them. If you want to enjoy them warm, reheat in the microwave for a few seconds or in an oven at 300°F (150°C) for about 5 minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grape-Nut Cookies contains roughly 1872 calories, with 27g protein, 288g carbohydrates, and 71g fat. It is an excellent source of iron (113% of the Daily Value), potassium (106% of the Daily Value), and vitamin A (56% of the Daily Value). Note that it is relatively high in sodium, at 2086mg per serving (91% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, though it may alter the texture slightly. Whole wheat flour will make the cookies denser and give them a nuttier flavor. Start with 2-3 cups of whole wheat flour, and adjust as needed for consistency.
What can I use if I don't have sour milk?
If you don't have sour milk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5-10 minutes until it curdles. This will mimic the acidity of sour milk and work well in this recipe.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a zip-top bag. When ready to bake, there's no need to thaw; just add a couple of extra minutes to the baking time.
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).