Multi-Grain Oatmeal Cookies Recipe

Name: Multi-Grain Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine; 1/4 cup butter; 1/2 cup Splenda brown sugar blend; 1/2 cup Splenda granular; 1 egg; 1/4 cup milk; 1 teaspoon vanilla; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1/3 cup whole grain wheat flour; 1/3 cup oatmeal (ground); 1/3 cup barley (ground); 1 teaspoon flax seed (ground); 3 cups old fashioned oats; 1 cup raisins

Servings: persons

1/2 cup margarine
1/4 cup butter
1/2 cup Splenda brown sugar blend
1/2 cup Splenda granular
1 egg
1/4 cup milk
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/3 cup whole grain wheat flour
1/3 cup oatmeal (ground)
1/3 cup barley (ground)
1 teaspoon flax seed (ground)
3 cups old fashioned oats
1 cup raisins

1
Preheat oven to 350.
2
Cream butter and shortening.
3
Add sugars. Mix.
4
Add egg, water, and vanilla. Mix.
5
Add salt, cinnamon, baking soda, and powdered milk. Mix.
6
Add whole grain wheat flour, and ground oatmeal. Mix.
7
Add ground barley and ground flax. Mix.
8
Fold in old fashioned oats and raisins.
9
Drop by rounded tablespoon onto cookie sheets.
10
Bake 13 - 15 minutes.
11
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup margarine, 1/4 cup butter, 1/2 cup Splenda brown sugar blend, 1/2 cup Splenda granular, and more.

Yes, Multi-Grain Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multi-Grain Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions