Powerhouse Cookies

READY IN: 27minsYIELD: 30 cookies

INGREDIENTS

  • 34 cupunbleached all-purpose flour
  • 34 cupwhole wheat flour
  • 13 cupwheat germ
  • 1teaspoonground cinnamon
  • 14 teaspoonbaking powder
  • 14 teaspoonbaking soda
  • 18 teaspoonsea salt, ground
  • 12 cupbutter, softened
  • 13 cupcoconut oil
  • 1cupbrown sugar
  • 2largeeggs
  • 2teaspoonsvanilla extract
  • 1 14 cupsrolled oats
  • 12 cupbutterscotch chips
  • 1cupdried cranberries (substitute dried blueberries)
  • 12 cupunsweetened flaked coconut
  • 14 cupsunflower seeds
  • 14 cuppumpkin seeds
  • NUTRITION INFO

    Serving Size: 1 (1139) g

    Servings Per Recipe:1

    Calories: 159.6

    Calories from Fat 82 g 51 %

    Total Fat 9.1 g 14 %

    Saturated Fat 5.9 g 29 %

    Cholesterol 20.5 mg 6 %

    Sodium 60.8 mg 2 %

    Total Carbohydrate17.8 g 5 %

    Dietary Fiber 1.5 g 6 %

    Sugars 9.4 g 37 %

    Protein 2.7 g 5 %

    DIRECTIONS

  • Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silpat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
  • In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined.
  • Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
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