Recipe By MakeItHealthy
Rating
Published Jun 19th
Prep 15m Cook 10m Additional 1h 5m Ready In 1h 30m
Servings 2 dozen Calories 208.6

My family loves these oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet! I reduce the sugar, add whole wheat, use rolled oats and add dates (for extra fiber!)

Recipe Ingredients

  • 1 cup butter, softened
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup diced, pitted dates
  • 3 cups rolled oats

Cooking Directions

  1. 1 Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  3. 3 Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
  4. 4 Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

  • Calories 208.6
  • Carbohydrate 30.2 g
  • Cholesterol 35.8 mg
  • Fat 8.9 g
  • Fiber 2.4 g
  • Protein 3.3 g
  • Saturated Fat 5.1 g
  • Sodium 212.7 mg
  • Sugar 14.9 g

Chef's Notes

This recipe is a healthier version of Soft Oatmeal Cookies.

Reviews

  1. They were very good. I added pecans coconut dried cherries and chocolate chips. I used half the sugar only used the brown. I replace with half a banana and used only 1/2 cup of the butter and a half cup applesauce. Very moist and nice texture and sweet enough with the banana and applesauce.
  2. I loved the idea of a healthier oatmeal cookie recipe so went ahead and made a little adjustments to this recipe hoping my family would like it. These are my changes: substituted butter with coconut oil used 1 1/3 c brown sugar in place of both sugars doubled the vanilla extract reduced the all-purpose flour - Read more ...
  3. I tried this recipe using 1/2 coconut oil and 1/2 natural peanut butter then subbed out the white sugar for stevia the white flour for coconut flour and the dates for mashed ripe banana. AMAZING!
  4. I used "egg beaters" instead of the eggs. I also used "Smart Balance" 50/50 omega spread in place of butter. I used 1 c dark chocolate chips instead of the dates. And I didn't chill the dough just dropped them by tablespoonful on the cookie sheet and didn't press them down. Baked them 8 minutes. - Read more ...
  5. These cookies are fantastic! They are quite sweet - the butter brown sugar and oats makes them taste similar to a crumble topping (great crumbled onto greek yogurt for dessert!). I would be interested in ways to reduce the sweetness (maybe replacing some of the sugar with apple sauce like the idea mentioned earlier) to - Read more ...
  6. A perfectly dependable recipe, and I mean that in the nicest way! This recipe made a nice batch of great oatmeal cookies. Very sweet, especially with the dates, but the cookies turn out very nice so to alter the sugar, flour/ oat ingredients might change the integrity of the cookie. Love that it uses whole - Read more ...
  7. So here's what I did: 1) I added 1 cup of pecans to the mix 2) I did not chill the dough just dropped it by teaspoonfuls onto the cookie sheet 3) Didn't press down the mounds of dough with a fork just let them bake puffed up and got a softer cookie Everything worked - Read more ...
  8. soft and yummy even the next day!
  9. These are DELISH!!! I used 1/2 coconut oil 1/2 unsweetened applesauce and Stevia in place of sugar. I didn't use dates nor nuts----but some butterscotch chips I had left over. So yummy. I will make these again for sure.
  10. These cookies were fabulous!! We used raisins instead of dates and did add some butterscotch chips. One word of caution....be sure to let the dough chill long enough. We formed the balls after only one hour of chilling and they got a bit sticky and gooey on our hands. We solved that my dipping our - Read more ...
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