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Henry and Maudie's Oatmeal Cookies

Henry and Maudie's Oatmeal Cookies


"This makes a nice snack cookie, not necessarily a sweet treat kind of cookie. Good and healthful. For variety add chopped raisins or currants or nuts."
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1 h 30 m servings 58 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the whole wheat flour, salt and baking soda; set aside.
  2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
  3. Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 117
  1. 142 Ratings

Most helpful positive review

Really good recipe! I used half butter & half applesauce, 1/2 cup brown sugar, 1/2 cup Splenda & cut down on the oats. I also omitted the water since I saw no need for it. I got about 30 from th...

Most helpful critical review

This recipte is an okay oatmeal cookie base. Nothing spectacular. I have had better. You have to make sure to let the dough sit after it is made and form a little, otherwise I got flat, greas...

Most helpful
Most positive
Least positive

Really good recipe! I used half butter & half applesauce, 1/2 cup brown sugar, 1/2 cup Splenda & cut down on the oats. I also omitted the water since I saw no need for it. I got about 30 from th...

These are great cookies, i have made the multiple times over this past winter. I keep a tupperware of cookie dough balls in the freezer so I can pop a couple in the oven whenever we feel like f...

This is the only oatmeal cookie recipe I use. As I do with any cookie recipe, I half the amount of sugar. A delightful cookie! Thanks to the submitter!

I followed this recipe exactly and they are the best I have ever had. I made giant dough balls for very big cookies. Don't over bake. In the future i may try to play with the amount of sugar ...

I made these the other night and they came out very chewy, just the way my family likes them. I added cinammon to the batter and chocolate chips to half of the batter for my daughter and raisin...

I made these for DH. Like others, he said they were a little dry, but he still really liked them, and was suprised when I told him they were made with whole wheat flour. I quartered this recip...

I added a mix of dried cherries, dried cranberries and raisins. Actually thought they tasted better the next day. Baked 2 trays on Release foil and 2 trays using baking spray with flour in it ...

I made these with dried blueberries instead of raisins (thats all I had) and they came out great! My family really enjoyed them. Nobody knew they were whole wheat until I said so. Also, they ...

I really liked these cookies. With the Whole Wheat flour and Oatmeal I feel better about the kids eating them. They turned out great, the perfect cookie, chewy and not flat. I did add Chocolet...

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