14 February 2011

Sweet + Salty Seedy Cookies for the Freezer

These little guys are earmarked for Spud's future school snacks.

1 C. butter
1 C. brown sugar
3/4 C. white sugar
2 eggs, beaten
1 1/2 C. flour
3/4 t. salt
1 t. baking soda
2 t. cinammon
1 t. fresh ginger, minced
1/2 t. anise, dried and ground
3 C. oatmeal
3/4 C. dried cranberries, pre-soaked and drained
3/4 C. chocolate chips
1/4 C. seseme seeds
1/4 C. pumpkin seeds
1/4 C. sunflower seeds

Preheat to 350° F.
Cream butter and sugars in large bowl. Add beaten eggs and drained cranberries to creamed mixture. In medium bowl combine flour, salt, baking soda, and spices. Add oatmeal, chocolate chips and seeds to flour mixture and stir. Add all dry ingredients to creamed mixture and mix well. Form into 2 tablespoon-sized balls on cookie sheet. Bake 10 – 12 minutes or until slightly browned on the bottom and done in the middle.

These are really yummy. If I was going to tweak them at all I think I would try taking down the amount of oats and replacing them with even more seeds. And maybe more cranberries too.

1 comment:

carsick said...

Yum! I think I'm going to try making a batch of these. Great lunch box cookies.

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