These not-too-sweet cookies are chock full of nuts, grains, and dried fruit.
TOTAL TIME: 0:30
YIELD: 15 cookies (cost per cookie of $0.53)
- ½ c. whole-wheat flour
- ¼ c. all-purpose flour
- ½ c. granulated sugar
- ½ tsp. ground cinnamon
- 1 pinch Kosher salt
- 1 c. quick-cooking oats
- 1 c. unsweetened shredded coconut
- ½ c. walnuts
- ¼ c. golden raisins
- ¼ c. dried cranberries
- ¼ c. pepitas (pumpkin seeds)
- ½ c. unsalted butter
- 3 tbsp. Honey
- ½ tsp. baking soda
- 3 tbsp. boiling water
- Heat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.
- In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boiling water, then add to the butter mixture (it will become frothy).
- Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
- Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.
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