This recipe is taken from the 2010 Milk Calendar. When you want to give your family a treat that packs extra nutrition too, try these moist and flavourful cookies. A cold glass of milk and a couple of these yummy cookies make the perfect snack.
- Prep: 15 min
- Cooking: 15 min
- 1 1/2 cups (375 mL) mixed dried fruit (apples, apricots, peaches, pears, raisins, cherries, cranberries, blueberries)
- 1/3 cup (80 mL) ground flax seeds
- 1 cup (250 mL) Milk
- 2 1/2 cups (625 mL) quick-cooking rolled oats
- 1 1/2 cups (375 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 1/2 tsp (7 mL) ground cinnamon or ground ginger
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) butter softened
- 1 1/4 cups (310 mL) brown sugar packed
- 1 egg
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Position racks in top and bottom thirds of oven and preheat to 375 °F (190 °C). Lightly butter 2 large baking sheets or line with parchment paper.
Chop dried fruit if using large pieces; stir fruit and flax seeds into milk and set aside.
In a bowl, combine oats, flour, baking powder, ground cinnamon and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg until creamy. Using a wooden spoon, stir in oat mixture alternately with milk mixture, making 3 additions of dry ingredients and 2 of milk.
Drop heaping tablespoons (15 mL) of batter onto prepared baking sheets at least 2 inches (5 cm) apart and flatten slightly. Bake for about 15 min, rotating pans halfway, or until golden around the edges yet soft in centre. Let cool for 3 min; transfer cookies to a rack to cool. Let baking sheets cool and repeat with remaining batter.
Baked cookies can be layered between waxed or parchment paper in an airtight container and stored at room temperature for up to 3 days or frozen for up to 2 months.
To make ahead: Drop dough on prepared baking sheets; freeze until firm. Transfer to airtight container; freeze for up to 3 months. Place frozen dough on prepared baking sheets; let stand at room temperature for 15 min. Bake as directed increasing baking time to 18 min if necessary.
For the Adventurous: Replace 1 cup (250 mL) of the oats with barley flakes and add 1/2 cup (125 mL) chopped toasted green pumpkin seeds, nuts or sunflower seeds.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 32 mg|