Leigh Ann Joel, CNM has spent years perfecting her oatmeal cookie recipe, and now she has been kind enough to share it with us.  These cookies have passed her kids’ rigorous taste-testing, despite the fact that they contain some healthy ingredients. Enjoy!  And let her know how yours turn out next time you’re at the Birth Center.


3/4 cup salted, softened butter
1/4 cup olive oil (not extra virgin, needs to be mild)
1 cup packed light brown sugar
3/4 cup granulated sugar
1 tsp vanilla
2 large room-temperature eggs
3 cups old-fashioned oats, not quick cooking
1 cup whole wheat pastry flour, plus 3 tbsp all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milled flax seed or wheat germ
1/3 cup flax seed
1 1/2 cups craisins
2 cups finely chopped walnuts


Cream butter, oil and sugars with mixer until light and fluffy, about 3 minutes. Add eggs and mix on high until combined, then add vanilla.
Combine flours, milled flax, baking powder, soda, and salt. Add to butter mixture.
Add oats, flax seed, craisins, and nuts, and mix by hand.
Drop on parchment-lined cookie sheet and bake. (I use a little ice-cream scoop, maybe tbsp sized.)
A small advantage may be gained in cookie texture if the batter sits for a while. 
Bake at 350 for 9-11 minutes.