The perfect cookie for a weekend hike or a camping trip with friends… just be sure to bring enough to share!
Ingredients:
1 1/2 cup whole wheat pastry flour
1 cup oatmeal
3/4 cup brown sugar, not packed
1/2 cup sugar
1 stick (8 tbsp) unsalted butter, melted
1 tsp salt
1 1/4 tsp baking soda
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips
1/2 cup shredded coconut
1/2 cup raisins
2/3 cup coarsely chopped mixed nuts (almonds, cashews, peanuts, walnuts, etc)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 tbsp flax seeds
Directions:
1. Grease cookie sheets and preheat oven to 350F.
2. Sift together the flour, baking soda, salt and oatmeal; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until smooth.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Gradually mix in the sifted ingredients until incorporated. Using a wooden spoon, stir in the chocolate chips, coconut, mixed nuts, seeds and raisins by hand. Roll the dough into 3-4 tbsp flat balls, drop dough onto the prepared cookie sheets, placing cookies about 2 inches apart.
5. Bake cookies for 8 to 10 minutes, or until the edges are lightly toasted and cookies have hardened. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Ingredients:
1 1/2 cup whole wheat pastry flour
1 cup oatmeal
3/4 cup brown sugar, not packed
1/2 cup sugar
1 stick (8 tbsp) unsalted butter, melted
1 tsp salt
1 1/4 tsp baking soda
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips
1/2 cup shredded coconut
1/2 cup raisins
2/3 cup coarsely chopped mixed nuts (almonds, cashews, peanuts, walnuts, etc)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 tbsp flax seeds
Directions:
1. Grease cookie sheets and preheat oven to 350F.
2. Sift together the flour, baking soda, salt and oatmeal; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until smooth.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Gradually mix in the sifted ingredients until incorporated. Using a wooden spoon, stir in the chocolate chips, coconut, mixed nuts, seeds and raisins by hand. Roll the dough into 3-4 tbsp flat balls, drop dough onto the prepared cookie sheets, placing cookies about 2 inches apart.
5. Bake cookies for 8 to 10 minutes, or until the edges are lightly toasted and cookies have hardened. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
