Kitchen Sink Oatmeal Cookies

Kitchen Sink Oatmeal Cookies

Am I the only one who loves to just look at recipes and pictures of food in magazines?

I can seriously make one issue of Food Network Magazine or Good Housekeeping last me my entire one hour on the treadmill. There are just so many bbeautfiful foods out there, so many amazing recipes to explore…


Well, incidentally, when I was walking on the treadmill the other day I stumbled upon a recipe in Food network Magazine titled “Flu-Fighting Cookies.” Naturally, with it being the prime time of sickness season and with cold weather just begging me to make cookies, I was interested. So I flipped over the page and saw a delicious-looking cookie studded with plump rasins and slightly tart cranberries, with toasted walnuts mixed into a sweet oat batter that had a hint of ginger to give it some character…

Aaaaand then I saw that the recipe required 1 stick of butter, 1 cup brown sugar, and 2 large eggs mixed with 1/4c. of molasses.

Um, no thanks. Talk about a health failure! I was so dissapointed that they were touting health benefits when they could be making the cookie contain a lot less fat and sugar! So right then and there I decided that I was going to take this cookie recipe and make it not only healthier, but also just as delicious.

I succeeded!

These cookies are so good you guys. They are oatmeal cookies that are stuffed to the brim with raisins, cranberries, and walnuts. The oats are complimented by adding some brown sugar to create a mildly sweet batter that is given some zing with aromatic and warm cinnamon, nutmeg, and ginger. Using applesauce for the base instead of sugar makes them super healthy and crispy on the outside by chewy on the inside. I call them “Kitchen Sink” cookies because they have a whole lot packed into them, which leads to a wonderful texture and delicious flavor. Let’s talk about some of the ingredients in these guys:

Oatmeal: Here at The Healthy Bites, we love our oats! Besides being a cholesterol-lowering food if eaten often enough, oats are packed with manganese and selenium.

Raisins and cranberries: Fiber, vitamin C, and antioxidants all wrapped up in a plump little package. These guys compliment the brown sugar and oat batter so well!

Ginger: A huge antioxidant superhero, along with helping in digestion and anti-inflammation! It may sound weird to add him to cookies, but it works a lot like nutmeg or cinnamon: he adds some spice without changing the cookies to a “savory” note. Think of the warmth of the holidays: that is what ginger is like.

Walnuts: Full of healthy fats (omega-3s, in this case) that are essential in a nutritionally-sound diet, walnuts are not only tasty but add a great texture. Need more? Vitamin E, calcium, and anti-inflammatory agents.

These cookies are just downright delicious, and nutritious too! Bake up a plate and feel the love of cookie season (or, really, any moment with cookies!)

Kitchen Sink Oatmeal Cookies 
Adapted slightly from Food Network
Serves 22   Serving Size: 1 cookie      Calories/Serving: 99


  • 1/3c. brown sugar
  • 1/2c. splenda
  • 2 and 1/2c. rolled oats
  • 1/2c. white whole wheat flour
  • 1 tsp cinnamon
  • 1/2tsp nutmeg
  • 1/8tsp cloves (ground)
  • 1/2tsp salt
  • 3/4c. applesauce
  • 1 large egg
  • 1tsp freshly grated ginger
  • 1tsp vanilla
  • 1/3c. raisins
  • 1/3c. walnuts, chopped into pieces
  • 1/3c. dried cranberries


  1. Preheat oven to 375F.
  2. Meanwhile, combine brown sugar, splenda, rolled oats, flour, cinnamon, nutmeg, cloves, and salt in a medium bowl. Mix well. Set aside.
  3. In a large bowl, whisk together applesauce, egg, ginger, and vanilla. Add the dry ingredients and mix just until combined. Fold the raisins, walnuts, and cranberries into the batter until evenly distributed, being careful not to overmix.
  4. Place heaping tablespoonfuls of batter onto a cookie sheet that is either covered with parchment paper or cooking spray, leaving about an inch between each cookie. Flatten slightly using wet fingertips, and then cook for 13-15 minutes or until the cookie no longer feels like it will “fall apart” when you touch it. Let cool for at least 7 minutes. Enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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