Esther’s Oatmeal Cookies


Hint: put these on the snack tray. (What’s a snack tray? Find out here.)

Esther's Oatmeal Cookies

Esther's Oatmeal Cookies

This recipe makes a huge batch of darned healthy cookies. You will need really large mixing bowls to gather all the ingredients together. You can freeze the dough or the baked cookies, if you don’t eat them all in a few days. YEAH!!!!!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12


  • 1 lb butter
  • 4 cups brown sugar
  • 4 eggs
  • 2 tbsp vanilla
  • 4 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup almonds (ground in blender) or peanut butter
  • 4 cups rolled oats (not instant) or granola
  • optional: chocolate, butterscotch, or peanut butter chips; 1-2 cups chopped nuts; 1+ cup raisins; other dried fruits


  • Cream together the butter and sugar. Blend in the eggs and vanilla to creamed mixture. In a separate bowl, mix together the flour, baking powder, salt and baking soda. Combine the flour mixture with the creamed mixture, then add ground almonds OR peanut butter and rolled oats (not instant!) OR granola. This is the basic cookie recipe.
  • Use your imagination and add any or all of the following: 16 oz. bag of chocolate (or butterscotch or peanut butter) chips, a cup or 2 (or more!) of chopped nuts, a cup or more of raisins or other dried fruits (chopped if necessary).
  • Drop about a dozen heaping teaspoons of cookie dough on each ungreased cookie sheet. Bake at 375° for 12 minutes until lightly brown. Cool on the cookie sheet for about 5 minutes, then transfer onto a paper bag and allow them to finish cooling.
Keyword lactation cookies, snack tray