Search thousands of recipes reviewed by home cooks like you.

Olympic Gold Medal Cookies

Olympic Gold Medal Cookies

  • Prep

    20 m
  • Cook

    24 m
  • Ready In

    2 h
NESSENL

NESSENL

These cookies are pure energy! Oatmeal, wheat germ, raisins and nuts will put you in first place for sure.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt; gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking.
  3. Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DEBBILET
15

DEBBILET

3/11/2003

I always like to have some kind of theme food when watching the Olympics. I made these cookies for the opening ceremonies of the Salt Lake Winter Games. The golden raisins and walnuts make them a nice variation of traditional oatmeal raisin cookies. I used a large Pampered Chef cookie scoop to drop my dough in golf ball-sized portions. I was pleased to get twice the expected yield--three dozen cookies, each four inches in diameter. Thirteen minutes of baking time was enough to produce soft, chewy cookies.

BETH40
14

BETH40

8/25/2003

Absolutely the best oatmeal raisin cookies I have every had. Have tried many recipes but none as good as this one. Everyone who has tried these had loved them too.

canadianpattycake
12

canadianpattycake

8/16/2008

These are the best oatmeal type cookie I have ever baked. I grind the oatmeal in the blender and add ground flaxseed. I reduce the sugar by 45g and use wholemeal flour. Also, I use raw sugar instead of brown and white sugar. Everyone who has tried these cookies loves them. P.S. My oven bakes these in 17min.

More reviews

Similar recipes

ADVERTISEMENT