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Full-of-Goodness Oatmeal Cookies

I love to bake, and bring in extra treats to leave in the faculty lounge for my colleagues. To avoid being blamed for ruining their healthy diets, I came up with this healthier version of the classic oatmeal cookie to make snacking on these a good choice, instead of a guilty indulgence. —Sharon Balestra, Bloomfield, New York
  • Total Time
    Prep: 35 min. Bake: 10 min./batch
  • Makes
    6 dozen


  • 2 tablespoons hot water
  • 1 tablespoon ground flaxseed
  • 1 cup pitted dried plums (prunes), chopped
  • 1 cup chopped dates
  • 1/2 cup raisins
  • 1/3 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tablespoon grated orange zest
  • 3 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  • In a small bowl, combine water and flaxseed. In a large bowl, combine the plums, dates and raisins. Cover with boiling water. Let flaxseed and plum mixtures stand for 10 minutes.
  • Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Beat in the applesauce, maple syrup and orange zest. Combine the oats, flours, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Drain plum mixture; stir plum mixture and flaxseed into dough.
  • Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 8-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 56 calories, 1g fat (1g saturated fat), 5mg cholesterol, 40mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.
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  • lynnwright
    Sep 13, 2019

    These cookies are sooo yummy! I did make a few tweaks... I didn't have any dried plums so I omitted them and increased the raisins to 1 1/2 cups. I wasn't sure we'd like the raisins all plumped up so I only added 1/4 cup in with the chopped dates. I also decreased the brown sugar to 1/2 cup and added 1/4 teaspoon Stevia to get about the same amount of sweetness, used no-egg egg replacer due to allergies, substituted homemade pear sauce in place of applesauce (due to intolerance to apples), omitted orange peel because I didn't have, I replaced 1 cup quick oats with 1 cup old fashioned oats, used only a pinch of cinnamon and added 1 teaspoon cardamom. Because I was trying this recipe out for the first time, I used a silicone baking liner for the first pan instead of . That worked great! The next pan, I used a preseasoned stoneware pan ungreased and that also worked well. I beieve I've found my new go-to cookie! This recipe has endless possibilities while still remaining on the healthier side. Next time I think I'll try adding some unsweetened dried peaches or blueberries! Thanks for a FANTASTIC recipe.