Ingredients
| 3 cups | (750 ml) | large flake oats |
| 1 cup | (250 ml) | whole wheat flour |
| 2 tsp | (10 ml) | ground cinnamon |
| 1/2 tsp | (2 ml) | baking soda |
| 1 | large egg | |
| 1/3 cup | (75 ml) | butter, softened |
| 3/4 cup | (175 ml) | brown sugar |
| 1/4 cup | (60 ml) | milk |
| 1 tsp | (5 ml) | almond extract |
| 1/2 cup | (125 ml) | dried tart cherries |
| 1/2 cup | (125 ml) | pumpkin seeds |
| Note: You can change the dried fruit (e.g. raisins, appricots) and seeds/nuts (e.g. walnuts, almonds) to your preference. You can also use vanilla extract instead of almond extract. |
Directions
- Heat oven to 325F (160C) and line two large cookie sheets with parchment paper.
- In a medium bowl, stir together oats, flour, cinnamon and baking soda.
- In a large bowl, beat egg and whisk in the butter, sugar, milk and almond extract.
- Add the dry ingredients to the wet ingredients and stir just until moistened. Stir in cherries and pumpkin seeds.
- Drop scant 1/4 cup (60 ml) scoops of dough on pans.
- Bake about 16 minutes until golden at the edge and set in the middle.