Take-10 Super Cookies

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Take-10 Super Cookies

star rating (18) rate this recipe »
Published prior to 2008

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.

Reviews

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  • star rating 04/28/2015
  • BadZoot from Mermaid City, FL
  • If you aren't used to healthy foods, this is not your cookie. For those of us who are 'granola lovers' - it's a winner. Like a handful of breakfast...add coffee and run out the door. There's just enough chocolate, I used a chunky variety. I even added turmeric for a cancer patient I made them for. She's always hungry and a weighty cookie is a handful of goodness. Yes, made in a standard cookie size - they're heavy in the tummy! Speaking of which, wet your fingers to flatten and shape them prior to baking and they'll be picture perfect.
  • star rating 12/18/2014
  • kathryn from raleigh nc
  • I used allspice instead of clove and white chocolate, also 1 Tbsp of molasses and 1 of maple syrup for richer flavor because i used white instead of brown sugar, same quantity. Came out great!
  • star rating 12/05/2013
  • carol from woodstock, ga
  • Don't waste your money, time on these losers. If you want to enter them in the "Most expensive, time-consuming, worst tasting cookies ever" contest, you will be the sure winner.
    We're as disappointed as you are - as we know time and ingredients are important at this busy baking time of the year. It IS a different recipe with all the fruit,vegetable, nut, oats and little flour. We'll be glad to problem solve with you if you'd like to use the Baker's Hotline at 855-371-2253. Irene@KAF
  • star rating 11/18/2013
  • Deanna from Granville, Ohio
  • I would not change a thing. The cookies are delicious. I'm delighted to send some cookies to those fighting cancer or at high risk. Not only does the recipient know I'm thinking of them, but I can also feel I am helping at least a little bit in the battle. I baked the cookies on parchment paper, then cut the paper around the cookies and stored them on the paper.
  • star rating 11/11/2012
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  • star rating 06/06/2012
  • Eva from boston
  • These are my favorite cookies in the world! I used mini chocolate chips instead of big ones and walnuts instead of almonds. I also didnt use the boiled apple cider. They are fabulous!!!!!
  • 04/21/2012
  • pjarroyo from KAF Community
  • These cookies are indeed super soft and moist. I always follow a recipe as written the first time out. I am an experienced baker and have done this for a living. I wish this time I had broken my own rule and gone with my instincts and taken out the cloves because that is all I can taste. It overwhelms the cookie. Chocolate and cloves just don't go together for me. I would leave out the cloves next time, adding maybe nutmeg or allspice instead. I also think they would be better without the chocolate. There are just too many contradicting flavors going on here.
  • star rating 01/21/2012
  • KnastyKnitter from KAF Community
  • We were going to bake gingersnaps from this site and were flipping through other recipes. My husband came and took the laptop and started making what I thought were gingersnaps, but I knew something was awry when he announced "I have to grate the carrots" WHAT????? We went ahead and made the Take-10s anyway. I was skeptical at first, but this recipe is very good! It's nice to know that they are on the healthy side as well. So, I have added this to my recipes even though I came upon it by accident. They even taste good with coffee. (But not quite gingersnap/coffee good if truth be told.) Thanks!!
  • star rating 01/12/2012
  • Chelsie from California
  • Great cookie since the recipe promises a moist cookie and delivers. These cookies don't spread at all so that is probably why the centers stay moist. My cookies were about 2 tablespoons each. If you want a crunchier cookie, make the cookies smaller and bake them longer. Either way, a delicious cookie! I would definitely make these again.
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