Cookies are the supreme after-school snack, especially when paired with a tall glass of milk. And after a long day, there is no better welcome than a house filled with the warm smell of baking cookies. These make perfect portable snacks when you need to rush out the door to soccer or dance class. A homemade multigrain cookie beats a packaged granola bar or stop at the drive-thru any day of the week.
1/2 cup (125 ml) butter, at room temperature
1/4 cup (60 ml) canola oil
1 cup (250 ml) packed brown sugar
1/4 cup (60 mL) sugar
1 large egg
2 tsp (10 ml) vanilla
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat, oat or barley flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) chopped dark chocolate or chocolate chips
1/2 cup (125 ml) chopped pecans or walnuts
1/2 cup (125 ml) raisins, dried cranberries or chopped dried apricots
1/4 cup (60 ml) pumpkin seeds
1/4 cup (60 ml) ground flax seeds (optional)
Preheat oven to 350˚F.
In a large bowl, beat the butter, oil, brown and white sugars until pale. Beat in the egg and vanilla.
In a smaller bowl, stir together the flours, baking soda and salt. Add to the butter mixture and stir by hand until almost combined; add the chocolate, pecans, dried fruit and seeds and stir just until blended.
Drop dough by the spoonful onto a parchment-lined sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes about 1 1/2 dozen large cookies.
228 calories, fat, (5 g saturated fat, 7 g monounsaturated fat, 3 g polyunsaturated fat), 23 mg cholesterol, 21 g carbohydrate, 3.4 g protein, 1.9 g fibre.
Originally published in ParentsCanada magazine, April 2014.