Oatmeal Everything Cookies

I don’t know about you other moms, but I try to send my kids out for their Halloween hunt with a full stomach. Although Halloween often falls on a busy weeknight, I attempt to ensure that they eat a healthy dinner that covers at least three of the major food groups.

It might seem counterintuitive, but how about offering some dessert? See, this is where I get sneaky. Most kids aren’t going to turn down dessert, and if it’s a homemade dessert, filled with some nutritious ingredients, they will have less room to fill up on all the Halloween goodies. That is, unless your child is like my dog and will eat until they can literally eat no more.

I’m going to suggest these delicious Oatmeal Everything Cookies. I’m not a big believer in sneaking items into children’s food. While this method definitely has its benefits, I would prefer that I expose them to various veggies until they eventually catch on (I hope).

But, when you can add a few nutritious goodies to a homemade dessert, I say “Why not?” So, I pumped up the nutritional value in these cookies by adding ground flaxseed, sunflower seeds and dried cranberries. Of course, they also have a good portion of healthy oats. I admit I also added chocolate chips, because I just do that whenever I can. It’s a policy of mine.

My daughter loved the cookies, and I think my son liked them, although he rarely admits to liking anything (besides sushi). My sister-in-law, on the other hand, gave them a solid two thumbs up. I think she ate four in one sitting. I threatened to put a little headshot of her on this post, giving two thumbs up, but I don’t have the time to Photoshop in the thumbs, so she’s safe for now.

These are best eaten a few minutes out of the oven, with a nice cup of tea, chocolate smearing on your fingers. Go ahead. Try it. I dare you.

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Oatmeal Everything Cookies

by Joann MacDonald

Cook Time: 10 minutes

Keywords: bake dessert snack vegan vegetarian oats chocolate chips cookie

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Ingredients (24 large cookies)

• 2/3 cup margarine, at room temperature
• 1/3 cup brown sugar
• 1/3 cup white sugar
• Egg replacer to equal two eggs (I use 2 tsp powdered egg replacer mixed with 4 Tbsp water)
• 1 ½ cups large flake oats
• 1 ½ cups flour (I use light spelt flour)
• 1 tsp baking soda
• ½ tsp salt
• 2 Tbsp ground flaxseed
• 2 Tbsp sunflower seeds
• 1 tbsp sesame seeds
• 1/3 cup dried cranberries
• 1/3 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°F.

In a large bowl, using an electric mixer, beat the margarine and the sugars until well mixed. Add egg replacer mixture and blend for another minute.

In a separate large bowl, combine oats, flour, baking soda and salt. Stir in ground flaxseed, sunflower seeds and sesame seeds.

Add dry mixture to margarine mixture. Stir until well combined. Stir in dried cranberries and chocolate chips.

Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 10 minutes or until golden on the edges.

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