|15 min||15 min||18|
|1 1/2 cup||Oat bran, dry|
|1 1/2 cup||Oats, large flakes, dry|
|1 cup||Wheat flour, whole wheat|
|3/4 cup||Flaxseed meal (ground)|
|1/2 cup||Steel cut oats, dry|
|2 tbsp||Wheat germ, crude|
|1 tsp||Baking soda|
|1 cup||Cranberries, dried (or blueberries)|
|1/4 cup||Semisweet chocolate chips|
|1/2 cup||Walnuts (chopped coarsely)|
|2 large egg||Egg (Omega-3)|
|1/4 cup||Canola oil|
|3/4 cup packed||Brown sugar (dark brown)|
|128 gm||Prune puree (jar baby food strained prunes)|
|1 tbsp||Vanilla extract, imitation, without alcohol|
1. Make sure the oven rack is in the middle of your oven.
2. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.
3. In a large bowl mix together the dry ingredients: oat bran, oat flakes, whole wheat flour, flaxseed, steel-cut oats, wheat germ, cinnamon, and baking soda using a rubber spatula or a large spoon.
4. Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.
5. In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.
6. Add this to the dry ingredients and stir until it’s really well combined. You can use a stand mixer if you like or a large spoon. I like to mix it with my hands, but the dough is sticky.
7. You want to make eighteen Grab and Goes, so eyeball an amount that’s bigger than a golf ball and smaller than a tennis ball. Scoop out the batter and then press down so they are 3/4 -inch (2 cm) thick and about 3.5-inches (9 cm) wide. If you have a 1/4 cup (60 mL) ice cream scoop that has a release button, this is a perfect time to get it out of your junk drawer.
8. The batter is sticky; either lightly press down with the back of a metal tablespoon or dampen hands and then lightly press down. I use my hands.
9. Bake for 13-15 minutes.
10. Remove cookies from oven and let sit on the cookie sheet for 5 minutes to set.
11. Gently remove to a cooling rack. Let cool completely and then store in an airtight container for up to 2 weeks, or freeze up to 3 months.