Oatmeal-Wheat Cookies
Chewy oatmeal-wheat cookies with coconut and raisins, offering a delightful combination of sweetness and texture, perfect for snack time or sharing with friends.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Mix sugars, shortening, egg, and vanilla until well combined.
- Stir in flour, coconut, raisins, baking soda, baking powder, salt, oatmeal, and corn flakes. The dough will be stiff.
- Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet, spacing them 2 inches apart.
- Bake for 9 to 11 minutes until set but not hard.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a chewy texture, consider using rolled oats instead of instant oats. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you prefer a nutty flavor, add chopped walnuts or pecans. To enhance the sweetness, a drizzle of honey works well, and for a tropical twist, try adding dried mango instead of raisins. This recipe is versatile and can be customized easily.
Serving Suggestions
These Oatmeal-Wheat Cookies are delightful on their own but can be paired with a glass of milk or a cup of tea for a cozy snack. They also complement a fruit salad or yogurt parfait for breakfast. For dessert, serve them alongside Baked Apples With Sauce or with a scoop of vanilla ice cream for a comforting treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them for up to two weeks. To reheat, place the cookies in a preheated oven at 350°F (175°C) for about 5 minutes, or microwave them for 10-15 seconds until warm. This helps restore their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal-Wheat Cookies contains roughly 118 calories, with 2g protein, 23g carbohydrates, and 2g fat. It is a good source of iron (16% of the Daily Value) and vitamin A (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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, note that whole wheat flour may result in a denser cookie. If you prefer a lighter texture, consider using a combination of both flours.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, use vegan butter or a plant-based substitute. Just remember that each option may slightly alter the taste and texture of the cookies.
How do I make these cookies gluten-free?
To make gluten-free Oatmeal-Wheat Cookies, use a gluten-free all-purpose flour blend in place of regular flour. Ensure that the oats are certified gluten-free, as regular oats may be cross-contaminated. This adaptation will allow those with gluten sensitivities to enjoy these delicious cookies.
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).