Olympic Gold Medal Cookies Recipe - Allrecipes.com
Olympic Gold Medal Cookies Recipe
  • READY IN 2 hr

Olympic Gold Medal Cookies

Recipe by  

"These cookies are pure energy! Oatmeal, wheat germ, raisins and nuts will put you in first place for sure."

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Ingredients Edit and Save

Original recipe makes 18 large cookies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt; gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking.
  3. Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 24 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2003

I always like to have some kind of theme food when watching the Olympics. I made these cookies for the opening ceremonies of the Salt Lake Winter Games. The golden raisins and walnuts make them a nice variation of traditional oatmeal raisin cookies. I used a large Pampered Chef cookie scoop to drop my dough in golf ball-sized portions. I was pleased to get twice the expected yield--three dozen cookies, each four inches in diameter. Thirteen minutes of baking time was enough to produce soft, chewy cookies.

 
Most Helpful Critical Review
Aug 29, 2007

although the taste was ok, but nothing super impressive, my family likes soft chewy sort cookies better. These bake to very thin and very crispy. My kids did eat them but my husband would not. I won't make these again.

 

15 Ratings

Aug 25, 2003

Absolutely the best oatmeal raisin cookies I have every had. Have tried many recipes but none as good as this one. Everyone who has tried these had loved them too.

 
Aug 16, 2008

These are the best oatmeal type cookie I have ever baked. I grind the oatmeal in the blender and add ground flaxseed. I reduce the sugar by 45g and use wholemeal flour. Also, I use raw sugar instead of brown and white sugar. Everyone who has tried these cookies loves them. P.S. My oven bakes these in 17min.

 
Jan 05, 2004

I added 1/2 teaspoon cinnamon, made them a bit smaller ("normal" sized), and reduced the baking time accordingly. I love the idea of using the wheat germ but although these were tasty, I found them a bit bland for cookies.

 
Oct 29, 2008

I make these for my crew at the firehouse and they are a huge hit! Especially when we get busy...we can grab one of these cookies & go. They really tide us over until we get the chance to eat a full meal.

 
Aug 28, 2008

I had to add regular raisins as I had no golden, but will try them another time. I would have liked to added walnuts but I wanted my 19 mth old can't have nuts yet. Added a half teaspoon of cinnamon. I let the cookies bake for 12 minutes and took them out looking a little gooey to avoid crispiness that others reviewers complained about. A nice oatmeal cookie.

 
Feb 17, 2006

I followed this recipe exactly as written, but I was pretty disappointed in the outcome. The taste itself is very good, but tasted like other easier oatmeal cookies recipes I have made. I think 1 cup of butter is too much and the cookies tasted a little too buttery and probably added to the other problem I had. The cookie dough was pretty easy to make, but that was where the ease ended. Making these the exact size stated in the recipe doesn't work. Cooked for 20 minutes, ours still were not done so we baked them a little more. After taking them out of the oven and letting them sit for a few minutes, they still fell apart. Maybe it is a typo in the printed recipe, but the dough should be dropped onto the cookie sheet in a teaspoon, not a Tablespoon. Sorry, but I think I will stick to other oatmeal cookie recipes and just add wheat germ to them.

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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