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This hearty "trail mix" flavored snack cookie is redolent of cinnamon. Use Cinnamon Flav-R-Bites® if you like firm crunch in your cookies, the softer chips if you prefer chew.
1 cup soft butter
1 3/4 cups firmly packed brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla extract
2 large eggs
2 tablespoons water
3 cups rolled oats*
1 cup Hi-maize Fiber
3/4 cup King Arthur whole wheat flour, traditional or white wheat
1 1/2 cups dried cranberries
1 cup chocolate chips or chunks
1 cup Cinnamon Flav-R-Bites or cinnamon chips
*Or substitute 1 1/2 cups barley flakes and 1 1/2 cups rolled oats.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the butter, sugar, salt, baking soda, baking powder, and vanilla till fluffy. Scrape the bottom and sides of the bowl, then add the eggs one at time, beating till fluffy after each addition. Beat in the water.
Use a blender or food processor to grind 1 1/2 cups of the oats into a fine powder. Add the ground oats to the batter, along with the remaining oats, fiber, and flour. Mix well. Stir in the cranberries and chips.
Drop the dough by rounded tablespoonfuls onto the prepared pans. Flatten the cookies into 2 1/2" rounds. Bake for 10 to 13 minutes, until brown around the edges. Cool on the pan for 5 minutes, then transfer to racks. Yield: 4 1/2 dozen cookies.