Oatmeal Cookies

[ 6 ] October 5, 2013 |

Oatmeal Cookies with apple, pear and banana

Who loves oatmeal cookies? I do. In fact, I love all kinds of cookies. They make a perfect one-handed snack and they’re great for the kids to take to school. Today’s recipe is for a fresh batch of oatmeal cookies, but sadly, these are long gone. They disappeared the same day I made them.

Oatmeal Cookies with apple, pear and banana

Next time I think I’m going to hide some to keep a few for myself. I have a secret spot.

Speaking of loving cookies, the love of cooking means you’re willing to try new things. I’m constantly trying new things in the kitchen. But today, I tried something new beyond the kitchen. I made my first video! Of course, it’s a cooking video. What else?

With the help of two friends and a user-friendly Mac, my first attempt at making a cooking video was quite an experience, and it features these oatmeal cookies. Check it out!


Let’s talk about this recipe. These oatmeal cookies are soft, delicious, and full of fresh fruits including apples, pears, and banana. You won’t find cookies this good in any grocery store. And they are guaranteed to disappear fast, so think about a double batch…or else a good hiding place.

Oatmeal Cookies with apple, pear and banana

Oatmeal Cookies
Serves: 24
  • 1 cup white flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 cup brown sugar
  • ⅔ cup butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup milk (I use almond milk)
  • 2 cups quick cooking oats
  • 1 apple, peeled, cored and diced
  • 1 pear, peeled, cored and diced
  • 1 banana, diced
  1. Preheat oven to 375F.
  2. In a large bowl, combine the flours, cinnamon, baking powder, salt, and baking soda.
  3. In the bowl of a stand mixer (if you have one), beat the eggs with the sugar until pale and light in color. Beat in the melted butter until well incorporated, then add the vanilla and milk. Add the oats.
  4. Using a spatula, fold in the fruits.
  5. Add the flour mixture to the oats mixture, stirring just until the ingredients are incorporated.
  6. Drop heaping tablespoons of batter on the baking sheets, making sure to leave 2 inches between the cookies as they spread slightly while cooking.
  7. Place in the oven and bake 14 minutes or until golden brown.
  8. Remove from the oven and, using a spatula, transfer to a cooling rack.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Cookies/Bars, Snacks

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  1. how to use quick cooking oats | October 26, 2013
  1. What do you mean exactly by quick oats? Instant? Or faster than steel-cut oats?

    • Julia, faster than steel-cut oats. Quick cooking oats are sometimes labeled “1-minute oats” on packaging. They’re about 1/4 or 1/3 the size of a regular rolled oatmeal flake. They are larger than instant oatmeal, which tends to have a very powdery consistency. Hope it help.

  2. I love oatmeal cookies but I rarely resist the urge to add sultanans to them.

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