A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Take-10 Super Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Take-10 Super Cookies Recipe

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 prevention friendly."

We've recently taken to making these cookies into bars, both to save time, and because they make a light, tender, tasty bar, perfect for bringing to a potluck or kids' sporting event. In the end, these cookies aren't to die for... they're to LIVE for.

At a glance

about 30 cookies or 2 dozen bars
Nutrition information


Choose your measure:

  • 1/3 cup canola oil or mild olive oil*
  • 1 cup 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 boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired)
  • 1 cup shredded fresh carrots*
  • 1/2 cup dried cranberries, packed*
  • 1/2 cup semisweet or bittersweet chocolate chips*
  • 1 cup diced walnuts or blanched slivered almonds, toasted in a 350°F oven until golden, 9 to 12 minutes*
  • 1 cup King Arthur White Whole Wheat Flour, organic preferred*
  • 1 1/2 cups (4 3/4 ounces) quick rolled oats*
  • *Wondering about all the asterisks? Check out the recipe headnotes, just under the title at the top.


  1. Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets. For bars, lightly grease a 9" x 13" pan.
  2. In a large mixing bowl, combine the oil, sugar, baking powder, baking soda, spices, salt, vanilla, and egg, beating until smooth.
  3. Add the boiled cider or syrup.
  4. Stir in the carrots, cranberries, chips, and nuts, then the flour, beating gently until well combined.
  5. Add the oats last, making sure they're thoroughly distributed throughout the bowl.
  6. To make cookies: Drop tablespoon-sized balls of dough onto the prepared sheets, leaving about 1 1/2" between them.
  7. Bake the cookies until they're just barely set on top — about 12 minutes.
  8. 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.
  9. To make bars: Press the dough into the prepared 9" x 13" pan.
  10. Bake the bars for 25 minutes, until a toothpick inserted into the center comes out clean.
  11. Remove the bars from the oven, and press them down gently but firmly in the pan; this will make them slightly chewier. Serve them right out of the pan.
  12. Once cooled and cut, store in a covered container, with waxed paper or parchment between the layers to keep cookies or bars from sticking to one another.

Nutrition Information

  • Serving Size 1 cookie, 33g
  • Servings Per Batch 30 cookies
Amount Per Serving:
  • Calories 130
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 85mg
  • Total Carbohydrate 18g
  • Dietary Fiber 2g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.