Classic Oatmeal Cookies

These classic oatmeal cookies are made with large flake oats, for lots of texture and greek yogurt for extra protein. They are crispy on the outside and chewy on the inside. If you are a purist you bake them as is, but if you are Team Raisin, you can add raisins; Team Chocolate Chip, you can add chocolate chips!

Classic Oatmeal Cookies

In a large bowl, cream together:

  • 3/4 cup butter
  • 1/4 cup shortening

When the fats are creamy, beat in:

  • 1 cup brown sugar
  • 1/2 cup white sugar

Then mix in:

  • 1/2 cup plain unsweetened greek yogurt (equal to 2 eggs)
  • 1 tsp vanilla

Then add in dry ingredients:

  • 3 cups large flake oats
  • 1 and 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • pinch salt
  • 1 tsp cinnamon

Mix until combined. Scoop out into large balls onto a parchment lined cookie pan and flatten with a fork. I use a large cookie scoop, equal to 2 and 1/2 tablespoons. These large cookies take 13-15 minutes at 350 degrees F until the bottoms are lightly golden brown. Makes 20 large cookies. If you make smaller cookies, reduce the baking time.


Oatmeal Chocolate Chip Cookies


I love making cookies that make me feel like I am giving my kids something healthier than the average cookie. These cookies are loaded with oats and I put some flax seed meal in them too which also helps with replacing eggs. I like using large flake oats as it gives the cookies a nice texture. You can use any add-ins you want like raisins, coconut, nuts, or butterscotch chips. I had chocolate chips on hand so that’s what went in.

Oatmeal Chocolate Chip Cookies

Cream together:

  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1/2 cup white sugar

Then add:

Mix well and then add dry ingredients and mix again:

  • 3 cups large flake oats
  • 2 cups flour
  • 2 tbsp ground flax seed meal
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/3 tsp cinnamon.

Lastly, Add 1 and 1/2 cup add-ins (Chocolate Chips in this case)

Bake 325 degrees F for 10 – 12 minutes