Oatmeal Et Cetera Cookies

25 05 2010

To be completely upfront, I am not much of a baker. Desserts are only a once-in-a-while craving, and I only recently have been able to bake without burning everything. But one dessert I have always enjoyed was the “health cookie” from Java’s Cafe in Rochester, NY. While not the exact same thing, this recipe is inspired by that filling, sweet, nutty, gritty cookie that got me through so many study nights in college. Enjoy!


•1/2 cup (1 stick) butter
•3/4 cup firmly packed brown sugar
•1/2 cup granulated sugar
•2 large eggs
•1 tsp vanilla extract
•1 cup chunky peanut butter
•1 1/2 cups unbleached flour
•1 tsp baking soda
•1 tsp ground cinnamon
•3/4 tsp salt
•2 cups steel-cut oats
•1/2 cup dried cranberries
•1/2 cup sunflower seeds (unsalted, roasted)
•3/4 cup walnuts (raw)
•1 1/2 cups bittersweet chocolate morsels


oatmeal et cetera cookie 11. Preheat oven to 350 ºF.
2. Beat butter, brown sugar and granulated sugar with a wooden spoon until creamy. It’s a great exercise and if you roll your eyes and scoff at this, just think: electric kitchen appliances are a relatively new invention… (But if you insist on using a mixer, beat on medium speed until creamy.)
3. Add eggs and vanilla and beat until fully incorporated.
4. Stir in peanut butter.
oatmeal et cetera cookie 2

Tip: If using natural peanut butter (as you should, ALWAYS), be sure to set out in advance so it gets to room temperature. If needed, spoon into microwavable container and heat on high for 30 seconds (or until softened).

5. Combine flour, baking soda, cinnamon and salt and incorporate into wet mixture.
oatmeal et cetera cookie 36. Add oats, cranberries, sunflower seeds, walnuts and chocolate morsels and mix well.
7. Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet and bake for 10 minutes or until light golden brown.
8. Cool for 1 minute on cookie sheet and remove to wire rack. Cool completely.


•The best part about this recipe is that it’s so adaptable. Use nuts, seeds and dried fruits you already have laying around. This is just my preferred version using ingredients I love and always have in the cupboard.
• Freeze the cookies and enjoy them for up to 2 weeks!




2 responses

3 06 2010

These look amazing.

3 06 2010

If I must say so myself, they’re pretty tasty! Just checked out your blog (http://bookeats.wordpress.com/). Love it!

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