Keep a container of these cookies in the freezer for a quick snack or to satisfy guests with a glass of milk or hot tea. The addition of honey and dried cranberries give a nice chewy texture, and the oats, cereal and seeds provide the perfect crunch. Enjoy! —Don Main
butter, at room temperature
dark brown sugar, packed
granulated white sugar
pure vanilla extract
navel orange, grated zest only
whole wheat flour
unbleached all-purpose flour
old fashioned rolled oats
9 or 12 grain cereal
sunflower seeds, unsalted
pumpkin seeds, unsalted
dried cranberries, preferrably unsweetened
In This Recipe
Preheat the oven to 325 degrees
Cream the butter. Add the sugars and beat until light, fluffy and the sugars are well incorporated.
Add and beat in the orange zest, vanilla and eggs to the butter/sugar mixture.
Combine the flours, cereal, baking soda, salt, cinnamon, and oats in a separate bowl. Then add in two batches to the butter mixture until well combined.
Add the cranberries, raisins, seeds and nuts to the mixture and mix just until combined.
Drop heaping teaspoons on parchment lined baking sheets and bake for 11 minutes. Remove the sheets from the oven and let the cookies sit on the sheets for 5 minutes before removing to cooling racks.
Note: Bittersweet or dark chocolate chips are a nice addition for a touch of added richness.