Prep Time
10 minBake Time
20 minYield
2 dozenRating
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Loading...| 2 cups ROGERS PORRIDGE OATS ANCIENT GRAIN BLEND | |
| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 2 cups seed & nut mixture* | |
| 1 cup chocolate chips | |
| 1 cup raisins | |
| 1/2 cup water | |
| 2 tsp. baking powder | |
| 1 tsp. cinnamon | |
| 1 tsp. salt | |
| 2 cups brown sugar | |
| 2 eggs | |
| 2 tbsp. molasses | |
| 1 cup vegetable oil | |
| 2 tsp. vanilla | |
| *Use any combination of flax, sesame, quinoa, sunflower, walnuts & pecans |
Create your own nutty cookie.
| 1. | Preheat oven to 350⁰F (175⁰C). Prepare baking sheets. |
| 2. | Combine all ingredients. Spoon onto baking sheets making fairly large cookies. |
| 3. | Keep a cup of warm water beside your work area and dip the knife into the water to use to take cookie mixture from the spoon. |
| 4. | Bake 20 minutes. |
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