Author Notes
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
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Ingredients
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1 cup
butter, at room temperature
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1 cup
dark brown sugar, packed
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1/2 cup
granulated white sugar
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2 teaspoons
pure vanilla extract
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1
navel orange, grated zest only
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3 tablespoons
honey
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2
large eggs
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1 cup
whole wheat flour
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1/2 cup
unbleached all-purpose flour
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2 cups
old fashioned rolled oats
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1/2 cup
9 or 12 grain cereal
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1 teaspoon
baking soda
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1/2 teaspoon
sea salt
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1/2 teaspoon
ground cinnamon
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1/4 cup
sunflower seeds, unsalted
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1/3 cup
pumpkin seeds, unsalted
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1 cup
dried cranberries, preferrably unsweetened
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1/2 cup
sultana raisins
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1 cup
chopped walnuts
Directions
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Preheat the oven to 325 degrees
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Cream the butter. Add the sugars and beat until light, fluffy and the sugars are well incorporated.
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Add and beat in the orange zest, vanilla and eggs to the butter/sugar mixture.
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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.
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Add the cranberries, raisins, seeds and nuts to the mixture and mix just until combined.
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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.
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Note: Bittersweet or dark chocolate chips are a nice addition for a touch of added richness.
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