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It's National Oatmeal Cookie Day❗

Today we celebrate a delicious and nutritious cookie. 

According to, "Oatmeal cookies have been around since the 1800s. The cookies quickly became popular, and by early the 1900s, a recipe for the delicious treats appeared on containers of Quaker Oats. 

Oatmeal cookies are also considered health food because they are an excellent source of iron and fiber. 

Some of the other benefits of the oatmeal in the cookies include:

  • It may lower cholesterol.

  • Oatmeal reduces the risk of heart disease.

  • It may reduce your risk of cancer. (According to the American Cancer Society, eating a diet high in fiber may help reduce your risk for cancer.)

  • The grain is low in fat.

  • Oatmeal is low in calories.

  • Add oatmeal to your diet as a good source of iron and fiber."

In honor of today, here's a few ways you can pay homage:

📍Stop by your favorite bakery and grab an Oatmeal cookie, it's healthy❗

📍Bake up a batch of Oatmeal Cookie

📍Try this recipe: 𝗖𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝘆 𝗠𝗮𝗰𝗮𝗱𝗮𝗺𝗶𝗮 𝗢𝗮𝘁 𝗖𝗼𝗼𝗸𝗶𝗲𝘀

We've splurged on these oatmeal cookies and made them for grownups by adding white chocolate, macadamia nuts and dried cranberries. We bet your kids will find them irresistible, too!


1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

4 squares (1 ounce each) white chocolate for baking, coarsely chopped

1 jar (3.25 ounces) macadamia nuts, coarsely chopped (3/4 cup)

2 1/2 cups old-fashioned or quick oats

1 cup dried cranberries


Preheat oven to 375°F. In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Using Food Chopper, coarsely chop white chocolate and nuts; transfer to Batter Bowl using Kitchen Scraper. Stir in oats and cranberries; mix well. Using Medium Scoop, drop 9 rounded scoops of dough, 2 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten balls slightly. Bake 14-16 minutes or until edges are golden brown. Cool 5 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Store in tightly covered container.

𝗬𝗶𝗲𝗹𝗱: About 3 dozen cookies servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 150, Fat 9 g, Sodium 100 mg, Dietary Fiber 1 g

Your Pampered Chef's Cook's Tips: You can substitute raisins or dried cherries, blueberries or mixed fruits for the cranberries, and almonds, pecans or walnuts for the macadamia nuts.

𝗥𝗲𝗰𝘁𝗮𝗻𝗴𝗹𝗲 𝗦𝘁𝗼𝗻𝗲 #𝟭𝟬𝟬𝟮𝟴𝟬

𝗦𝗺𝗮𝗹𝗹 𝗕𝗮𝘁𝘁𝗲𝗿 𝗕𝗼𝘄𝗹 # 𝟮𝟰𝟯𝟮

𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗕𝗮𝘁𝘁𝗲𝗿 𝗕𝗼𝘄𝗹 # 𝟮𝟰𝟯𝟭

𝗙𝗼𝗼𝗱 𝗖𝗵𝗼𝗽𝗽𝗲𝗿 # 𝟮𝟱𝟴𝟱

𝗠𝗲𝗱𝗶𝘂𝗺 𝗦𝗰𝗼𝗼𝗽 # 𝟮𝟱𝟰𝟬

𝗦𝘁𝗮𝗰𝗸𝗮𝗯𝗹𝗲 𝗖𝗼𝗼𝗹𝗶𝗻𝗴 𝗥𝗮𝗰𝗸 𝘀𝗲𝘁 # 𝟭𝟱𝟴𝟴

𝗕𝗼𝘄𝗹 & 𝗕𝗲𝗻𝗰𝗵 𝗦𝗰𝗿𝗮𝗽𝗲𝗿 𝗦𝗲𝘁 # 𝟭𝟬𝟬𝟲𝟬𝟬

Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: Whip up a sheet of these deliciously decadent cookies, and invite friends and family over to enjoy it. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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