These are inspired by the Everything Cookie sold at Rudi's Bakery in Bloomington, Indiana in the mid-eighties. These are crunchier and less "doughy" than Rudi's but just as tasty. With thanks to Kate Scarlata's Buckwheat Oat Raisin Breakfast Cookies for approximate ingredients. If you prefer a softer texture, you can add 1 packed cup of finely shredded carrots or mashed bananas with the wet ingredients and use a softer flour than brown rice flour. These are also gluten free. —renee.twersky
rolled oats (not quick cooking)
brown rice flour
coconut, shredded and unsweetened
nuts, toasted and chopped (I like pecans)
chopped dried fruit (I like cranberries or raisins)
turbinado sugar or light brown sugar
canola oil or melted butter or coconut oil
milk (as needed)
In This Recipe
Preheat oven to 350⁰. Line four baking sheets with parchment paper and set aside.
Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.
In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.
In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.
Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.
Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.
Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.
Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them.