Oatmeal cookies are a family favorite around here. They taste good and I like the fact that the oats are good for us too.

One thing I like to do is make up a big batch of cookies for the freezer. This is for two reasons.

• First, I don’t want four dozen cookies hanging out in the cookie jar at one time. I’d We’d eat them all in about two or three days.
• Secondly, when we’re in the mood for cookies, I want them to be easy to just grab a few out of the freezer, especially on days I don’t have the time to stay in the kitchen mixing, baking and cleaning.

Until last week, I had been using the recipe on the inside of the Quaker Oats Box, because it’s a delicious cookie recipe. However, I decided this time to do a little experiment with some healthier ingredients and see what happened.

My new cookie recipe is winner!! I don’t think I’ve ever seen my son gobble down cookies so fast, and that’s saying a lot.

Are you curious about my healthier option? Oh, all right, I’ll share the recipe with you. You knew I would. Right?

Whole Wheat Oatmeal Cookies

Ingredients

• 2 sticks butter, softened
• 1 cup raw sugar
• 1/2 cup honey
• 2 eggs
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats

Directions

1. Beat butter and sugar together until blended and creamy.
2. Add honey and eggs; beat well.
3. In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix well into sugar mixture.
4. Stir in oats.
5. Drop by tablespoonfuls onto ungreased cookie sheet.
6. Bake for 10 - 12 minutes in 350 degree preheated oven, or until golden brown.

Makes approximately 4 dozen

Freezing Cookies for Baking Later

Earlier I mentioned freezing cookies so we can grab a few at the time. Well, I prefer to freeze mine in an uncooked form. It’s much easier on the day I’m mixing the dough, and it’s still quick and easy when I get ready to bake a few.

I simply go ahead and put the dough on baking sheets as if I were going to bake them right away. But instead of baking them, I put them in the freezer for about 30 minutes, or until they are stiff and no longer gooey.

Once they reach this point, I place the cookies in freezer bags with baking instructions on the outside of the bag. I stick them back in the freezer, and I’m set for a quick snack at a later date.

From my experience, the cookies bake up nicely and do not taste like they’re ever been in the freezer.

Does your family have any favorite cookie recipes? Have you found a way to make a healthier version of your favorites?

This post is linked to Tempt My Tummy Tuesday, Tasty Tuesday, Tuesday Tastes, No Whine Wednesday and Tuesdays at the Table.

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4 Comments

• FoodontheTable says:

  June 22, 2010 at 8:41 am

  This is a great recipe! I like the idea of freezing the dough because you can have fresh cookies anytime. I hope you will join our linkup tomorrow!
  http://blog.foodonthetable.com/2010/06/introducing-no-whine-wednesday-with-chef-tracy/

  Reply
• Ann says:

  June 22, 2010 at 11:48 am

  Hi I am visiting from Tasty Tuesday, these looks yummy! Have a great week!
  http://www.honoringtheking.com

  Reply
• Joy @ Joy of Desserts says:

  June 22, 2010 at 2:58 pm

  You have a great post. The recipe sounds great, especially with the organic sugar and the honey. It’s great to have frozen cookie dough on hand at all times, and so much faster than having to mix dough every single time.
  I’m visiting from Tuesday Tastes.

  Reply
• Brenda says:

  June 22, 2010 at 6:38 pm

  I do the same thing with my cookies, its nice to be able to cook a few at a time.
  Brenda´s last blog ..Italian Baked Eggs

  Reply

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