Toasted Oatmeal Cookies with Cranberries & Raisins
Toasting the oatmeal and the almonds makes these crunchy cookies taste even richer. You can buy wheat germ that has already been toasted, but if you have untoasted wheat germ, toast it in the oven along with the oats.
  • 2 cups old-fashioned rolled oats
  • 1/2 cup coarsely chopped natural (unblanched) almonds
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup flaxseed
  • 1-1/2 cups unbleached flour
  • 1/3 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries

1. Preheat oven to 350°F. Spread oats on a jelly-roll pan and bake 10 minutes, stirring midway until light golden. Remove from oven and allow to cool. Leave oven on.

2. Meanwhile, in a small ungreased skillet, toast almonds, stirring frequently, 3 to 5 minutes.

3. Place flaxseeds in a mini-food processor or coffee grinder and pulse 5 to 10 seconds or until ground. In large bowl, combine ground flaxseed, toasted oats, flour, wheat germ, baking soda, and salt. Whisk well to thoroughly combine.

4. In a large bowl, 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 overmix). Stir in raisins, cranberries, and almonds until just combined.

5. On lightly greased cookie sheet, spoon 1-tablespoon amounts of dough 2 inches apart. Bake 10 to 12 minutes or until bottoms are just golden brown. Cool cookies on wire rack.

Nutritional Information
Per cookie: 68 calories, 3.2g total fat, 1.5g saturated fat, 1g monounsaturated fat, 0.3g polyunsaturated fat, 0.5g dietary fiber, 1g protein, 8.9g carbohydrate, 11mg cholesterol, 32mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
about 7 dozen cookies

Prep Time