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greek yogurt oatmeal cookies

Simple Greek Yogurt Oatmeal Cookies

Delicious Simple Greek Yogurt Oatmeal Cookies recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 cookies
Calories: 1175
Ingredients Method

Ingredients
  

For the dry mix::
  • 2 cups oats (I always use Quaker Old Fashioned for better texture)
  • 3/4 cup flour (I prefer King Arthur all-purpose flour)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
For the wet mix::
  • 1 large egg (room temperature, about 70°F)
  • 1/4 cup greek yogurt (I use FAGE non-fat for a thick, creamy consistency)
  • 1 1/2 tbsp honey
  • 1/2 tsp vanilla
  • 1 large banana (mashed into a smooth paste with no large lumps)
For the mix-ins::
  • 1/2 cup raisins
  • 1/4 chopped walnuts

Method
 

  1. Preheat your oven to 350°F. While it heats, mash the banana into a smooth paste with no large lumps—this ensures even mixing and prevents lumpy spots in your cookies. Measure out all your ingredients and have them ready, so you can work efficiently once you start combining. Room temperature eggs mix more smoothly into batters, so if yours has been cold, let it sit on the counter for a few minutes.
  2. In a medium bowl, whisk together the oats, flour, salt, baking soda, cinnamon, and nutmeg. Whisking aerates the mixture and ensures even distribution of the leavening agents and spices, which helps the cookies bake uniformly. Set this mixture aside while you prepare the wet ingredients.
  3. In a separate bowl, whisk together the room temperature egg, Greek yogurt, honey, vanilla, and mashed banana from Step 1. Whisk vigorously for about 30 seconds to create a smooth, homogeneous mixture—this is important because the Greek yogurt is thick and needs to be fully incorporated with the other wet ingredients. I always take a moment here to make sure there are no yogurt streaks in the mixture, as lumps won't blend well once combined with the dry ingredients.
  4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2. Gently fold them together with a spatula until just combined—don't overmix, as this can develop gluten and make the cookies tough. Once the dry ingredients are barely moistened, fold in the raisins and chopped walnuts until evenly distributed throughout the dough.
  5. Using a small cookie scoop or spoon, place mounds of dough onto a parchment-lined or lightly greased baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a damp spoon to about 1/4-inch thickness—this promotes even baking and helps them cook through without browning too much on the edges. Bake in your preheated 350°F oven for about 15 minutes, until the edges are set and the centers are just barely firm when you press them lightly with your finger.
  6. Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes to set up slightly, then transfer them to a wire cooling rack. Let them cool for at least 10 minutes before eating—I find they continue to firm up as they cool, and rushing into them while warm means they'll fall apart. Once completely cool, store in an airtight container for up to 3 days.