Loaded Oatmeal Cookies

When my cupboards are becoming barer by the day (which actually I feel great satisfaction into a good self-directed challenge of Operation Bare Cupboard) with no hope for what the children will consume after a long day of school/playing Xbox/tagging along with mom, I can always rely on my talent to turn flour into something quasi-nutritious. 

You'll never, ever find a more nutritious cookie than this one. Listen - we've got protein-filled whole wheat, boatloads of nuts, oats upon oats, chocolate and butter… that list started so right, but ended so… chocolatey and buttery. But, wait! The chocolate wasn't even intended at inception because my cookie baking was inspired by 1. the gloomy day 2. the bare cupboards and most importantly 3. a container of might I add ever-so-healthy raisins that had dried into shrively bits, but guess what forgot to be thrown into the cookie batter? The raisins. Yep, it all started with a raisin, but ended sans raisins turning my Loaded Oatmeal Cookies into nothing more than another Chocolate Chip Cookie masquerading as an Oatmeal Cookie. However this cookie appears to be, I know they are yummy enough to certainly be eaten as an after school snack and a little less certainly be eaten as a masquerading healthy snack cookie. 

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Printable Recipe Here

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Loaded Oatmeal Cookies
adapted from Health Magazine

8 tablespoons unsalted butter, softened
1/2 cup cane sugar
1/4 cup granulated fructose
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 cup dark chocolate chips (or raisins, or mixture of both)
1 cup sunflower seeds
3/4 cup unsweetened coconut flakes

Preheat oven to 350ºF. Line a large baking sheet with parchment paper, set aside.

Working in a large mixing bowl with an electric mixer or the bottom of a stand-up mixer, beat the butter on high for 1 minute, or until creamy and light in color. Add sugars and beat for 3 more minutes. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Scraping down sides of bowl, as needed. 

Add flour, baking powder, baking soda, cinnamon, and salt mix on low until just combined. Add in oats, chocolate chips, sunflower seeds and coconut and stir on low until fully combined. Refrigerate dough for at least 10 minutes. 

Scoop chilled dough unto prepared baking sheet with a large ice-cream scoop, spaced 1 inch apart. Bake for 12-14 minutes. Let cool slightly on sheets before transferring to a cooling rack. Repeat with remaining dough, making sure to chill dough when resting. 

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