Oatmeal Graham Cookies
Chewy, crunchy oatmeal cookies with a hint of graham cracker flavor and nuts, perfect for satisfying snack cravings or sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together the butter and brown sugar.
- Beat in the egg, water, and vanilla until well combined.
- Stir in the graham cracker crumbs, flour, salt, soda, oats, and chopped nuts.
- Mix well until all ingredients are evenly incorporated.
- Drop teaspoonfuls of dough onto greased cookie sheets.
- Bake for 10 to 12 minutes or until lightly browned.
- Allow cookies to cool slightly before storing tightly covered.
Tips & Substitutions
For a twist on flavor, consider adding chocolate chips or dried fruit to the cookie dough. If you don’t have graham cracker crumbs, crushed digestive biscuits can be a great substitute. You can also use coconut oil instead of butter for a dairy-free option. Ensure your butter is softened for easier mixing, and don’t skip chilling the dough if it feels too sticky.
Serving Suggestions
These oatmeal graham cookies are delicious on their own or can be served alongside a glass of milk or a scoop of vanilla ice cream. They also pair beautifully with a cup of coffee or tea. For a fun dessert platter, consider including them with slices of the New No-Bake Fruit Cake for a colorful variety.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer bag. To reheat, simply pop them in a microwave for a few seconds or warm them in an oven at 350°F (175°C) for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Graham Cookies contains roughly 1855 calories, with 12g protein, 112g carbohydrates, and 129g fat. It is an excellent source of protein (24% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2238mg per serving (97% 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 old-fashioned oats instead of quick oats?
Yes, you can use old-fashioned oats, but the texture of the cookies may be slightly heartier. Old-fashioned oats take longer to absorb moisture, so the cookies might be chewier. Consider adjusting the baking time to ensure they are baked through.
What can I substitute for nuts if there are allergies?
If you need to avoid nuts, you can easily leave them out or replace them with seeds, such as sunflower or pumpkin seeds. Alternatively, you can add extra oats or chocolate chips for added texture and flavor without compromising the recipe.
How do I know when the cookies are done baking?
Cookies are typically done when they are lightly browned at the edges but still soft in the center. Keep an eye on them as they bake, as the baking time can vary slightly depending on your oven. Letting them cool on the baking sheet for a few minutes will help them firm up.
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).