H.o. ‘s Oatmeal Cookies

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Serves: 30,Yield: 2.5dozen
  • About This Recipe

    “I guess I’m showing my age when I remember H.O. oatmeal? I don’t know if that brand exists anymore, but the recipe came from the box panel and boy were they good. Nothing fancy, just pure and simple ingredients make these wonderful oatmeal cookies.HO oats werequick cook oats and that they were small and powdery in texture.Maybe that’s why there was no flour in the recipe??? Since I use whole oats which are hard to stick together; I put my oats in the food processor and pulse a few times which breaks them down and makes a kind of flour out of them.”


  • 3 1/4 cupsoatmeal( pulsed in the food processor for a few times to make them kind of floury)
  • 3/4 cupbutter, softened
  • 3/4 cupsugar
  • 1teaspoonvanilla
  • Directions

  • Combine all the ingredients.
  • Blend thoroughly with hands until mixture holds together.
  • Press dough into 1-inch balls.
  • Flatten with a fork; Place on ungreased cookie sheet.
  • Preheat oven to 350 degrees for 15-20 minutes or until light brown.
  • (You could add raisins, or chocolate chips to fancy these up).
  • Reviews

  • “I came across this recipe when looking for recipes w/o flour. To make it even healthier, I baked with applesauce in place of butter, and they turned out scrumptious!”

  • “These cookies disappeared quickly when put on the table.I didn’t flatten them, they held together much better that way.”

  • “Wonderful! I tried the recipe to the letter the first time and wasn’t very pleased, so I thought I’d try them a little different:) I halved the butter and put the oats in the processor for about 30 seconds or so. (There were still large chunks along with the flour like bits) They were fantastic! I will never use another oatmel cookie recipe! Yippi!”

  • “Super Yummy! I used margerin and forgot the vanilla (oops!) They were still AMAZING! Thanks for such an AWESOME recipe!”

  • “Good cookies!The first batch I tried adding one egg to the mix because I like a puffier, chewy cookie.All I ended up with was a puffier cookie that crumbled extremely easily.The flavor was good but the cookie was dry and turned a little slimy in the mouth.This recipe is so easy to make that I decided to try a second batch exactly as written.This is a nice, simple recipe.I prefer the flavor blends of other recipes that have more “stuff” in them (salt, egg, etc) but it’s also something I can make for my wheat-intolerant mother in law and my 2 year old loved helping, especially when mixing the dough with our hands.With pure oatmeal and no flour, it’s a texture I’m not accustomed to but is not unpleasant.Thank you!”

  • “I’ve been searching for this recipe since H.O. Oats went off the market inthe 70’s.A batch can be eaten quicker than made.Thanks for the post.”

  • “Please excuse my mistake. I wanted to rate this recipe with 5 stars.It is excellent.Thanks again, Beth Crowley”

  • “these cookies are soo good and very easy to make.I try to keep wheat out of my diet and this was a great treat to be able to indulge in.”

  • “This recipe is wonderful!They are especially good for the person who doesn’t like the traditional oatmeal cookie.The are also great for making with children because nothing can go wrong.I have made these several times now, and I do sometimes add a little salt.I have also added mini chocolate chips.These are crisp and delicious and hearty at the same time!”