Toasted Oatmeal Cookies w/ Cranberries and Raisins
Prep Time: 45 minutes
Cook Time: 10 - 12 minutes
Category: Dessert
Ingredients
2 c. old-fashioned rolled oats
1/2 c. coursely chopped natural (unblanched almonds)
1 c. butter, softened
1 c. packed light brown sugar
1/2 c. granulated sugar
1/2 c. flax seeds
1 1/2 c. unbleached flour
1/3 c. toasted wheat germ
1 tsp. baking soda
1/2 tsp. salt
2 lg eggs
1 tsp. vanilla extract
1/2 c. golden raisins
1/2 c. dried cranberries
Directions
Preheat oven to 350 degrees F. Spread oats in a jelly-roll pan and bake 10 minutes, stirring midway until light golden. Remove from oven and allow to cool. Leave oven on.
In a small ungreased skillet, toast almonds, stirring frequently, 3-5 minutes. Place flaxseeds in a mini-food processor or coffee grinder and pulse 5-10 seconds or until ground.
In a large bowl, combine ground flaxseed, toasted oats, flour, wheat germ, baking soda, and salt. Whisk well to thoroughly combine. In large bowl using a mixer; cream butter, light brown sugar, and granulated sugar until light and fluffy. Add eggs to butter mixture one at a time, beating well after each addition; beat in vanilla.
Stir in dry ingredients just until flour is no longer visible (do not over mix). Stir in raisins, cranberries, and almonds until just combined.
On a lightly, greased cookie sheet, spoon 1 Tbls. of dough 2" apart. Bake 10-12 mins or until bottoms are just golden brown. Cool cookies on wire rack.