Everything cookies

By Julie Van Rosendaal on March 25, 2014
Load these cookies up with as many good things as you can manage. Let the kids choose their favourite dried fruit, nuts and seeds plus, oh yeah, the chocolate chips.

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.

Ingredients

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)

Directions

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.

Per cookie

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.


By Julie Van Rosendaal| March 25, 2014

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