Hearty Oat Cookies


These not-too-sweet cookies are chock full of nuts, grains, and dried fruit.

PREP: 0:15
LEVEL: Moderate
YIELD: 15 cookies (cost per cookie of $0.53)


  • ½ c. whole-wheat flour
  • ¼ c. all-purpose flour
  • ½ c. granulated sugar
  • ½ tsp. ground cinnamon
  • 1 pinch Kosher salt
  • 1 c. quick-cooking oats
  • 1 c. unsweetened shredded coconut
  • ½ c. walnuts
  • ¼ c. golden raisins
  • ¼ c. dried cranberries
  • ¼ c. pepitas (pumpkin seeds)
  • ½ c. unsalted butter
  • 3 tbsp. Honey
  • ½ tsp. baking soda
  • 3 tbsp. boiling water


  1. Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.
  3. In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).
  4. Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
  5. Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.

Visit Country Living for more delicious, healthy recipes!


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