V.B.S. Oatmeal Cookies
Chewy oatmeal cookies with rich brown sugar and vanilla flavor, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- In a very large bowl, beat the margarine, brown sugar, sugar, eggs, water, and vanilla until creamy.
- In another large bowl, sift together the flour, salt, and soda; add to the creamed mixture.
- Mix well, then stir in the oatmeal and nuts.
- Drop spoonfuls of dough onto ungreased cookie sheets and flatten with a fork.
- Bake at 360°F (182°C) for 12 to 15 minutes, until cookies are golden brown.
Tips & Substitutions
For a chewier texture, try using half butter and half margarine. You can substitute half of the oatmeal with crushed nuts or raisins for added flavor. If you prefer a less sweet cookie, reduce the sugar by a cup without sacrificing taste. Make sure to use a large bowl, as this recipe yields a substantial amount of dough. Refrigerating the dough for 30 minutes can enhance the flavors.
Serving Suggestions
These oatmeal cookies make a delightful snack on their own or can be paired with a glass of milk or coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for an indulgent dessert. They also complement well with a fruit salad, such as Fluff Fruit Salad, for a fresh, light addition to your dessert table.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To reheat, simply pop them in a microwave for a few seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of V.B.S. Oatmeal Cookies contains roughly 6506 calories, with 101g protein, 1039g carbohydrates, and 132g fat. It is an excellent source of protein (202% of the Daily Value), iron (201% of the Daily Value), and vitamin C (110% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2380mg per serving (103% 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 quick oats instead of rolled oats in this recipe?
Yes, you can use quick oats, but keep in mind that they may yield a slightly different texture. Quick oats absorb moisture more quickly, resulting in a softer cookie. If you prefer a chewier cookie, stick with rolled oats.
How can I make these cookies healthier?
To make these cookies healthier, consider reducing the sugar by a third and adding in whole wheat flour instead of all-purpose flour. You can also add flaxseed meal or chia seeds for added nutrition without compromising texture. For a healthier fat option, substitute part of the margarine with unsweetened applesauce.
Can I add chocolate chips to the oatmeal cookies?
Absolutely! Chocolate chips are a delicious addition to oatmeal cookies. You can mix in about 2 cups of semi-sweet or dark chocolate chips after incorporating the oatmeal for a rich flavor that balances the sweetness. This variation is quite popular and adds a delightful twist.
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).