aka Crack Cookies -- because they are so addictive.
1 1/2 cup flour
1/2 cup flax seed meal
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tsp vanilla
2 cups Wheaties cereal, crushed
2 cups rolled oats -- I prefer the old-fashioned type
1 1/2 cups dried cranberries, raisins, dried cherries, or dried blueberries
1 1/2 cups chopped toasted walnuts or pecans -- I often substitute with white chocolate chips
1. Preheat oven to 325 F. Combine flour, flax meal, baking powder, baking soda, and cinnamon. Set aside.
2. In mixing bowl, beat butter and sugars well. Beat in eggs and vanilla just until combined. Add flour mixture. Combine with mixer. With a wooden spoon, stir in all remaining ingredients.
3. Drop onto cookie sheet lined with parchment paper. Bake 12-14 minutes or until golden and set. Cool on cookie sheet 2 minutes and transfer to cooling rack.
Note: I often end up adding up to a 1/2 cup of flour to this recipe. Please bake a "test" cookie first to see if extra flour is needed.
To toast nuts --
Roasting or toasting nuts brings out the flavor. Unless otherwise specified, place them on cookie sheet and put in 300 F oven. Turn frequently to avoid scorching .. about 10 minutes. To avoid loss of flavor and toughening, do not over toast as nuts tend to darken and become crisper as they cool.
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