Hearty Oat Cookies

By yollymg

These not-too-sweet cookies are chock full of nuts, grains, and dried fruit.

Ingredients

• 1/2 cup(s) whole-wheat flour
• 1/4 cup(s) all-purpose flour
• 1/2 cup(s) granulated sugar
• 1/2 teaspoon(s) ground cinnamon
• 1.00 pinch(s) kosher salt
• 1 cup(s) (not instant) quick-cooking oats
• 1 cup(s) unsweetened shredded coconut
• 1/2 cup(s) walnuts, finely chopped
• 1/4 cup(s) golden raisins
• 1/4 cup(s) dried cranberries
• 1/4 cup(s) pepitas (pumpkin seeds)
• 1/2 cup(s) (1 stick) unsalted butter
• 3 tablespoon(s) honey
• 1/2 teaspoon(s) baking soda
• 3 tablespoon(s) boiling water

Preparation

Step 1

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.