(modified from thefoodnetwork.com)
Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield: about 36 cookies
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups rolled (old-fashioned) oats
- ½-1 cup coarsely chopped pecans
- 7 tablespoons (1 stick) unsalted butter, at room temperature
- 1-1 1/4 cup maple syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup of superseeds (chia, flax and coconut – great source of omega-3 fatty acids)
- ½ cup of cranberries
Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, oats, flax, chia and coconut seeds and pecans together with a whisk or fork.
In a large bowl, beat the 2 eggs until smooth, pour the melted butter (melt on stove top), and maple syrup over it. Add vanilla and mix (manually or with mixer) until you achieve even consistency. Gradually add the flour-oatmeal mixture (turn the mixer on to lowest setting while doing this, if you are using one. Blend just to combine, then mix in the chocolate chips and cranberries.
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for approximately 20 minutes (you may turn the pan once for even baking in the middle of this interval). The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Original recipe from foodnetwork.com courtesy of Wayne Harley. Brachman