Oatmeal school cookies

Oatmeal school cookies strike the right balance between healthy and treat. Despite the wholewheat flour and wheat germ, there’s just enough sugar and butter to spare them  being worthy.

I’ve made these cookies dozens of times, using whatever dried fruit I have on hand, or swapping the fruit for chocolate chips.

They are just as nice with nuts – but then they wouldn’t be school cookies, unless your school is bucking the “nut-free-zone” trend.

The recipe comes from that 1970’s vegetarian classic Laurel’s Kitchen by Laurel Roberts and Carol Flinders.

Oatmeal school cookies
(makes about 2 dozen)

• 1/2 cup butter
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup wholewheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup wheat germ
• 3/4 cup rolled oats
• 3/4 raisins (or other dried fruit)
• 3/4 pumpkin seeds (or sunflower seeds)

1. Preheat the oven to 375°F (190°C).
2. Using a mixer or food processor, cream the butter and brown sugar. Add the egg and vanilla and beat to combine.
3. In a separate bowl, mix together the flour, baking powder, salt, wheatgerm and oats. Combine with the other ingredients.
4. Stir in the dried fruit and seeds. If the mixture seems a bit crumbly, add a tablespoon or so of water or apple juice.
5. Drop spoonfuls onto greased baking sheets. Bake for 10-12 minutes. Cool on a wire rack.

Tags: American food, biscuits, cookies, oatmeal, raisins, vegetarian