Oatmeal Cookies

By Amy Hatwig
Oatmeal cookies are always a crowd pleaser and a family favorite. It’s one of the most popular cookies next to the classic chocolate chip. Experiment with different nuts and dried fruits: pecans, pistachios, almonds, chopped dates, dried cranberries, etc. You can’t go wrong whichever way you go.
  • Yield: 48-54 cookies
  • Course: Dessert


  • agave nectar or maple syrup
  • All Purpose Flour
  • Baking powder
  • Baking soda
  • Dark brown sugar
  • dried cherries
  • eggs
  • granulated sugarq
  • Ground cinnamon
  • pinch ground nutmeg
  • Raisins
  • rolled oats
  • Salt
  • Toasted walnuts
  • unsalted butter
  • Vanilla Extract


  1. Preheat oven to 325°
  2. On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
  3. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In an electric mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
  5. Add agave or maple syrup. Mix to combine.
  6. Add the eggs and vanilla and beat to incorporate, scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  7. Add sifted ingredients and mix on low speed until incorporated.
  8. Add oats, raisins, dried cranberries, and toasted chopped walnuts and mix on low speed until evenly distributed throughout the dough.
  9. Scoop 2 tablespoons (1 ounce) balls of cookie dough. Place on parchment lined cookie sheets, leaving 2-inches between them.
  10. Bake at 325 degrees for 12-15 minutes and outside is a light golden brown color. Cool completely on baking sheet before removing and serving.