Super, because they’re moist, chewy, and packed with tasty ingredients. Take-10, because 10 of those ingredients* (marked with an asterisk) are considered by cancer researchers to be "breast-cancer friendly"  --including them in your diet is a good start towards preventing breast cancer. In the end, these cookies aren’t to die for… they’re to LIVE for.

*1/3 cup (2 3/8 ounces) canola oil
1 cup (7 1/2 ounces) brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
*1 1/2 teaspoons ground cinnamon
*1 teaspoon ground ginger
*1/4 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons vanilla extract
1 large egg
2 tablespoons (1 1/2 ounces) boiled cider (for great flavor; substitute maple syrup  or dark corn syrup, if desired)
*1 cup (3 1/2 ounces) shredded fresh carrots
*1/2 cup (2 ounces) dried cranberries, packed
*1/2 cup (3 ounces) semisweet or bittersweet chocolate chips
*1/2 cup (2 ounces) blanched slivered almonds, toasted in a 350°F oven till  golden, 9 to 12 minutes
*1 cup (4 1/4 ounces) King Arthur White Whole Wheat Flour, organic preferred
*1 1/2 cups (4 3/4 ounces) quick rolled oats

Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a large mixing bowl, combine the oil, sugar, baking powder, baking soda, spices, salt, vanilla, and egg, beating until smooth. Add the boiled cider or syrup. Stir in the carrots, cranberries, chips, and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.

Drop tablespoon-sized balls of dough onto the prepared sheets, leaving about 1 ½" between them. Bake the cookies until they’re just barely set on top –about 12 minutes. Remove them from the oven, and cool them on the baking sheets; they’ll be very soft, so don’t try to transfer them to a rack. Once cool, store in a covered container, with waxed paper or parchment between the layers to keep cookies from sticking to one another.
Yield: about 30 cookies.