The variety of seeds, nuts, dried fruit and chocolate pleases everybody. Chock-full of flavour, these are ideal for any cookie exchange.
- Portion size 40 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg. Beat in milk and vanilla. Whisk flour, rolled oats, baking powder, baking soda, ginger and salt; stir into butter mixture.Combine coconut, almonds, cranberries, chocolate, pumpkin seeds, sunflower seeds and flaxseeds; stir into dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets. Bake in 350°F (180°C) oven until edges are golden but centres are slightly underbaked, 9 to 10 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 43 mg
- Sugars 6 g
- Protein 2 g
- Calories 101.0
- Total fat 6 g
- Potassium 65 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0
