Overloaded Oatmeal Cookies

Loaded is good. Overloaded is better.

Officially, it might not be fall, but we’re all in that mindset anyway. That’s why I whipped up a single-serving batch of overloaded oatmeal cookies. They’re a hearty dessert for a hearty time of year, and I love to combine them with other seasonal picks, such as crisp apples (sprinkled with a little cinnamon for the healthiest, blood-sugar friendly treat in the whole world! See my simple cinnamon apple chips).

Makes 4 small cookies.


1 t butter (softened)

1 t brown sugar or stevia

1 t sweetener (such as stevia or honey)

.5 t ground cinnamon

1 T whole wheat flour

1 T rolled oats

1 t flax seed (milled)

1 t wheat germ

pinch of salt, baking soda, vanilla, and egg (or flax egg)

a few chocolate chips, almonds, walnuts, raisins or whatever mix-ins you like


-Preheat oven to 350 degrees and prepare a cookie sheet by greasing lightly, preferably with coconut oil for a sweeter taste.

-In a bowl, combine your dry ingredients: oats, flax, wheat germ, salt, baking soda, sugars, cinnamon, and flour. Don’t mix in the mix-ins just yet, though, i.e. chips, almonds, etc. Push to one side of the bowl.

-Then mix together the wet ingredients. Combine wet with dry and fold ’til a batter forms. Add your mix-ins. Divide into 4 small or 2 larger dough balls. Roll and pat in the palms of your hand until desired shape is reached.

-Place on cookie sheet and bake for about 7-9 minutes–the longer you bake, the crispier the cookie. Remove and let cool a bit.

Or you can be like me and dig into a super warm, super soft cookie. Patience in baking to eat never suited me well.


3 thoughts on “Overloaded Oatmeal Cookies

  1. Pingback: Apple Oatmeal Crinkle | familyrecipebooks

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