Chewy, Moist, Good-for-you Oatmeal Cookies

My husband’s chewy, moist, good-for-you Oatmeal Cookies are chock full of delicious ingredients.

Lucky me to be married to a remarkable man who can do anything and everything, including making great meals and delicious desserts!

Recently he has focused on eating less sugar and adding more power foods to his diet. Homemade Oatmeal Cookies are his specialty so he started with his original recipe and ended up with a delicious high fiber, less sugar treat.

These cookies are not as crispy as his original recipe but the moist, chewiness and not-too-sugary taste are a success. They are great for breakfast. We would know as we have eaten them morning, noon and night!

There was no chance for me to get pics during the baking process as I was slaving away at work, but the one I did nab tells the whole story.

Don’t hate me because I have an incredible husband and I’m young and beautiful! Now go make cookies.


Steve’s Chewy, Moist, Good-For-You Oatmeal Cookies

Preheat Oven to 350 degrees.
Please read the entire recipe before you start combining ingredients


1 cube butter, softened
1 egg
1/8 cup molasses – CORRECTION from the hubs on 09/06 🙂
1/2 cup applesauce
2 tablespoons honey
1/2 teaspoon vanilla
1/4 cup milk – see note below regarding milk

In a large bowl, cream the butter with the back of a wooden spoon and stir in the egg.  Whisk until well blended.  Stir in the molasses, applesauce, honey, vanilla and milk.  Mix well and set aside.

1/3 cup flour
1/4 teaspoon baking soda
3 tablespoons powdered milk (adds protein) and
3 tablespoons Benefiber (adds fiber) – both the powdered milk and the Benefiber may be eliminated if you don’t have them on hand.
If  so, you can skip the 1/4 c milk or add just a tad if the dough is too stiff.
2 tablespoons wheat bran
1/2 teaspoon salt
1 tablespoon Splenda
1/4 teaspoon each of cinnamon and nutmeg

Combine the dry ingredients to the egg/butter egg mixture, stir until just blended and then add the following:

1/2 cup raisins (or chopped dates!)
1/3 cup shredded coconut
1/2 chopped nuts of choice (walnuts and pecans are our faves!

Drop tablespoons of the dough onto a cookie sheet (no need to grease).  Bake for 14 – 15 minutes.  Let cool on rack before you start gobbling them up!

If there are any left over, store them in a freezer bag or large Tupperware-type storage with a lid.  They also freeze very well.

Stacks of Chewy, Moist Oatmeal Cookies


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9 Responses to Steve’s Chewy, Moist, Good-for-You Oatmeal Cookies

  1. Any cookie I can eat for breakfast without feeling guilty is one I’m going to pin! Tell Steve it looks delish!

  2. High 5 Steve!!! These look incredible and yes dear you are beautiful.

  3. Can’t wait to try these with my Grandson

  4. Dot says:

    New follow from G+ Growing Circles Hop!!

  5. I will definitely be trying this delicious recipe 😀

    Choc Chip Uru

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