Filled with an abundance of oats, nuts, seeds, and dried fruit, these jumbo cookies are a better alternative to most breakfast pastries. A half-cup measure is used to deposit the flavorful batter on to parchment lined cookie sheets. The result…hearty fruit and nut studded cookies that can be packed into a lunchbox or slipped into a zip-lock bag for a quick mealtime treat.
Ingredients
2 cups whole-wheat flour
2 cups all-purpose flour
4 cups old fashioned oats
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup butter, room temperature
2 cups packed dark-brown sugar
1 cup canola oil
4 large eggs
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup pecans or walnuts, coarsely chopped
½ cup pumpkin seeds, unsalted
½ cup sunflower seeds, unsalted
½ cup raisins or chopped dates
½ cup finely chopped dried mango
1 cup banana chips
Directions
Preheat oven to 350 degrees. In a very large bowl, mix together flours, oats, baking soda, and salt. Set aside.
In another large bowl, cream butter until light and fluffy. Add oil and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and coconut extract; beat until just combined.
Slowly add flour mixture, and beat until well combined. By hand, Mix in nuts, seeds, and dried fruit, as the batter will be very thick.
Form dough into 19-21 cookies (using 1/2 cup measurement for each), and place on parchment-lined baking sheets (approx. 5 cookies per sheet). Press 3 banana chips into the top of cookie. Flatten cookie slightly/evenly and reshape accordingly. Bake until golden and firm, 18-20 minutes. Let cool completely on baking sheets, about 30 minutes. Store in air-tight container.
Adapted from a Martha Stewart recipe, September 2012
