Whole Wheat Cheese and Oatmeal Cookies
Discover the perfect balance of savory and wholesome with these Whole Wheat Cheese and Oatmeal Cookies! Made with nutrient-rich whole wheat flour and old-fashioned oats, these cookies are elevated with the bold flavors of cheddar and Parmesan cheeses, creating a decadent snack or appetizer that's both hearty and satisfying. A touch of optional sugar adds a hint of sweetness, while a dash of black pepper brings a savory twist for a unique flavor profile. Ready in under 30 minutes, these golden, crisp-edged cookies are easy to make and perfect for entertaining, snacking, or pairing with soups and salads. Whether served fresh from the oven or stored for later, they’re a delightful and nutritious option that will impress family and friends alike.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 0.5 cup Unsalted butter
- 1 cup Cheddar cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 1 large Egg
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Sugar (optional, for slight sweetness)
- 0.25 teaspoon Black pepper (optional, for savoriness)
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, salt, sugar (if using), and black pepper (if using). Mix thoroughly to evenly distribute the dry ingredients.
In a separate large bowl, cream together the unsalted butter and egg until smooth. Stir in the shredded cheddar cheese and grated parmesan cheese.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. The dough should come together but may be slightly crumbly.
Add 1 to 2 tablespoons of milk to the dough to bind it, if needed, until it holds together when pressed.
Using a tablespoon or cookie scoop, shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown on the edges and slightly firm to the touch.
Remove from the oven and transfer to a wire rack to cool completely. The cookies will firm up further as they cool.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 29.7 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1634 mg | 126% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
