Wheat Montana 7-Grain Cookies

By Hklbrries

"If you think a picnic needs a sunny day, a basket, a blanket and a nice spot by a lake, you need to broaden your horizons.

That's what mother-and-son writers Hilary and Alex Hemingway do in "Picnics," a photo-rich tribute to sitting down to a meal just about anyplace other than your dining room table.

They've put together a picnic at your desk (with Seaweed Salad, sushi and iced green tea). There's a picnic on the plane (5-Mile-High-Ham-and-Cheese Ciabatta Sandwich). There are kids' picnics with Chocolate "Scat" Cookies and royal-themed picnics with Curried Egg Salad Sandwiches and Oatmeal Shortbread.

These hearty Wheat Montana 7-Grain Cookies are suggested as part of the trail-ride picnic, but they'd be perfect on hikes or bike trips or, heck, even a breakfast "picnic" in front of your computer."

Ingredients

• 1 cup dried cranberries or dried blueberries
• 3 eggs, well beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsalted butter
• 1 cup dark brown sugar
• 1 cup organic white sugar
• 2 and 1/2 cups natural white flour (1 cup ground almond flour or ground hazelnut flour can be substituted for 1 cup natural white flour)
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 2 cups 7-grain cereal

Details

Servings 48

Preparation

Step 1

Combine cranberries with eggs and vanilla. Let stand 1 hour.

Preheat oven to 350 F. Cream together butter and both sugars. Add flour, salt, cinnamon and baking soda. Mix well. Blend in egg/berry mixture and 7-grain cereal. Dough should be stiff. Drop heaping teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until lightly browned.

Nutrition Information:
Per cookie
110 calories
4 g fat (2.5 g saturated, 35 percent fat from calories)
1.5 g protein
16 g carbohydrates
Less than 1 g fiber
28 mg cholesterol
118 mg sodium