From Laurel’s Kitchen. Try freezing these and throwing them in packed lunches. They’re so filling, your child may not come home starving! If you want to make everyone really happy, substitute chocolate chips for raisins.


  • ½ cup butter (1/4 lb)
  • ¾ cup brown sugar, packed
  • 1 lightly beaten egg
  • 1 ½ tsp vanilla
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • ¾ tsp baking powder
  • ½ cup toasted wheat germ
  • ¾ cup rolled oats
  • ¾ cup raisins
  • ¾ cup chopped walnut or toasted sunflower seeds

Preheat oven to 375 degrees F.

Cream butter and sugar until fluffy.

Add egg, vanilla and salt and beat well.

Stir flour, baking powder, wheat germ and rolled oats together with a fork.

Blend well with other ingredients, adding a Tablespoon or more of water if necessary to hold the mixture together.

Place by Tablespoonful on greased cookie sheets. Flatten them slightly.

Bake for 10-12 minutes. Makes 24.

nov 1 2009 023

Oatmeal School Cookies


-The Geese at The Goose