Back to School Cookies
- Total time
- 27 min
- Serves
- 40
- Cuisine
- American
Ingredients
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup butter (softened)
- 1 cup brown sugar
- ½ cup sugar
- 1 Tbsp milk
- 2 tsp vanilla
- 2 eggs
- 1 cup cereal ((I used raisin bran, but any similar flake cereal will work))
- 2 cups old fashioned oats
- ½ cup Coaches' Oats (or steel cut oats)
- 1 Tbsp ground flaxseed (or hemp seed -optional)
- 1 cup flaked coconut ((natural, unsweetened))
- ½ cup dried fruit (or nuts)
- 1 cup chocolate chips
Steps
- 1
Preheat oven to 350º F (175º C).
- 2
Put the flour, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. In a large bowl, put the cereal, two types of oats, (flax/hemp seed), coconut, dried fruit and chocolate chips, and also set aside.
- 3
In a large mixing bowl (for a stand mixer if you have one) cream the butter, sugar and brown sugar for about 5 minutes.
- 4
Then add the milk, vanilla and eggs and mix well.
- 5
Add the contents of the first bowl with the flour, and mix in slowly. When well incorporated, remove the bowl from the stand mixer and add the contents of the second bowl, with the oats and fruit, etc. and stir in with a large wooden spoon, until evenly mixed.
- 6
Drop by heaped teaspoonfuls or larger, depending on how large you prefer your cookies and bake in preheated oven for 5 minutes, then turn 180 degrees, and bake for another 4 to 6 minutes, or until golden brown on the edges (the center should still be a little pale).
- 7
Remove from pan with metal spatula and place on cookie rack to cool. Lovely when served warm, with a glass of milk or cup of tea!
Source: christinascucina.com·Own this recipe or photo? Request removal