Spiced Oatmeal Cookies


Donna Bottrell RD


Makes 24 large cookies


200 g All Purpose or Whole Wheat Flour

300 g Rolled Oats

5 mL (1 tsp) Baking Soda

2 mL (1/2 tsp) Salt

250 mL (1 cup) Butter or Margarine

150 g Brown Sugar, lightly packed

50 g Granulated Sugar

30 mL (2 Tbsp) Molasses

1 Egg or Flax ‘Egg’

15 mL (1 Tbsp) Vanilla Extract

10 mL (2 tsp) Cinnamon, ground

250 mL (1 cup) Raisins or Cranberries, dried

250 mL (1 cup) Seeds or chopped Nuts (Hemp Hearts, Sunflower, Pumpkin, etc)

½ Pomegranate, skinned

12 Mint leaves, fresh

60 mL (1/4 cup) Olive Oil

Salt To Taste


  1. Preheat oven to 350 F.
  2. In a large bowl, combine flour, oats, baking soda and salt. Set aside.
  3. In a mixer, cream butter & sugars together.
  4. Add molasses, egg, vanilla and cinnamon to flour mixture and blend until just combined. Combine to creamed butter and sugar.
  5. Stir in dried fruit and seeds.
  6. Drop onto lined cookie sheet. Bake until edges are golden brown, about 12 minutes. Cool 5 minutes on baking sheet before moving to wire rack.