Reprinted from The Blood Type Diet Website (

Cross-Country Oatmeal Cookies


This recipe uses oil in place of melted or softened butter. It's a nice compromise between a dense, chewy cookie and a more fluffy one. If you want a more substantial cookie, use old-fashioned oats in place of the quick-cooking kind. You can also use much less sweetener if you are adding dried fruit.

  • 3/4 cup grapeseed or other mild-tasting oil
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract (optional)
  • 1 1/2 cups unsifted oat, amaranth or other flour
  • 1 cup quick-cooking oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg (opt)
  • 1/2 cup coarsely chopped nuts or pumpkin seeds
  • 1 cup dried fruit--raisins, figs, apricots, etc
How to make it:
  1. Preheat oven to 350F.
  2. In a large bowl with mixer on medium speed, beat oil, sugar, eggs and vanilla until thick.
  3. Add flour, oats, baking powder, salt and nutmeg.
  4. Beat at low speed until blended.
  5. Stir in nuts and fruit.
  6. Drop by level tablespoonsful on a greased baking sheet.
  7. Bake for 12-15 minutes or until browned.
  8. Makes about 3 1/2 dozen cookies.