“Never the same twice” cookies

I love cookies. and I like having them ready in minutes. So I came up with the idea of making a “mix” that I leave in the fridge, and just add a few things to make it into dough.  The only thing is, I have never formalized the recipe, until now. SO here goes, and really, it is pretty un-scientific. Usually that spells failure for baking, but this time, it just lets you cheat as much as you like!

Seriously yummy, reasonable healthy oatmeal + whatever you like cookies:

1 cup all-purpose flour, OR 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour

1 teaspoon baking powder

2/3 cup dark-brown sugar  – I don’t bother packing it (or ⅓ white and ⅓ brown)

1 cup rolled oats (not quick-cooking)

1 teaspoon cinnamon

1 tablespoon whole flax seed

2 tablespoons sesame seeds

1/2 cup dried currants or raisins or chocolate chips or dried cranberries, or a combo, and more is ok

1 large egg (2 whites are ok if you are watching cholesterol)

⅓cup vegetable oil

⅓ cup water


Preheat oven to 350 degrees. (I use convection, but a regular 350 degree bake is fine)

In a medium bowl, mix together dry ingredients and set aside. (I store this in the fridge and use it as is with some melted butter and/or water as a topping for fruit crisps.)

In a large bowl, whisk together oil,  water, and egg. Add dry mixture, and stir to combine; mix in oats and currants/raisins/chocolate chips/cranberries

Using a spoon or small scoop, place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.

Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.