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My husband definitely knows how to get me to make him some treats! Whenever he starts daydreaming aloud about Oreos and Blizzards, I insist that we are not purchasing these things and that I will make something that will be less sugar-filled and have at least some vaguely healthy component. Then I create something new and he gets his sweets, after all. Like I said, he has things figured out. Most recently, I made these bakery style oatmeal cookies. What makes them “bakery style?” Their size!
These bakery style oatmeal cookies are really tasty, easy to make, and a great way to use that last handful of granola that doesn’t really seem like it’s enough to eat. You know how that works – you pull something out and say “oh, that isn’t enough to eat,” and then put it back again. We can’t be the only people who do that! We used a Quaker granola with dry fruit and chocolate in these cookies, but you can use whatever you’d like.
When it comes to baking, I can’t say enough about the importance of having a high-quality, heavy-duty aluminum baking sheet. Have you ever stuck a cookie tray in the oven and then heard it pop? Or looked in the oven and seen the tray looking all wonky and bent out of shape? That’s an indication of a lighter-duty baking sheet. A heavy-duty aluminum baking sheet won’t pop and warp, and it will transmit heat more evenly to bake better treats! I use and love the Cook’s illustrated recommended baking sheet topped with a Silpat mat for virtually every baking project.
I had a really difficult time keeping my husband away from the cookies long enough to have a sufficient quantity to photograph! He was so sad when I asked him to please stop eating them until I could take pictures in the morning.
What type of granola would you like to put in an oatmeal cookie? Super chocolate? One with lots of nuts? Maybe even white chocolate and coconut? My husband thanks you for your tasty suggestions!