This Week’s Recipe: Pumpkin Seed Oatmeal Cookies

I like a bowl of oatmeal for breakfast. However, occasionally, I need to run out the door in haste — hence my quest to bake an appropriately healthy oatmeal cookie!

Thus, my fascination with oatmeal cookies.

One reason I enjoy futzing with Betty Crocker recipes is they’ve been tested and refined over so many years that you can change and swap around elements without creating an inedible lump.

Things I’ve tried:
– Swapping white sugar for honey created a really soft cake like texture
– Swapping half the AP flour for graham flour made a very crispy cookie
– Adding golden flax seeds was nice, but they get caught in your teeth
– Adding flaxseed meal worked pretty well
– Swapping currants for raisins worked well

What I’ve currently settled on: I omit the fruit, as raisins and currants always seem to catch in the oven on me. I add a cup and a half of raw pumpkin seeds, which have a similar texture to walnuts. I also add a half cup of flaxseed meal.

Let me know if anyone has a favorite oatmeal cookie recipe they’d like to share!

My 52 Weeks With Christie: A.Miner©2024