Crunch Cookies | Recipes

Crunch Cookies

(40) Ratings:
Prep Time:
Baking Time:
Makes:about 60 cookies
Freezing:excellent

Your kids will love the sweet taste of honey and brown sugar in these great tasting cookies. They’re filled with crunchy sunflower, flax, sesame and pumpkin seeds.

Ingredients

1 cup 250 mL butter, softened
1 cup 250 mL packed brown sugar
½ cup 125 mL honey
2 eggs
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL Robin Hood® All Purpose Whole Wheat Flour
½ cup 125 mL wheat germ
1 tsp 5 mL baking soda
½ tsp 2 mL salt
1 ½ cups 375 mL Robin Hood Oats
1 ½ cups 375 mL dried cranberries
1 cup 250 mL chopped almonds
⅓ cup 75 mL sunflower seeds
⅓ cup 75 mL flax seeds
⅓ cup 75 mL sesame seeds
⅓ cup 75 mL pumpkin seeds

Directions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream butter, brown sugar, honey, eggs and vanilla together thoroughly in a large mixing bowl.
  3. Combine, in a separate large bowl, flour, wheat germ, baking soda and salt. Add to creamed mixture gradually, beating until blended. Stir in oats, cranberries, nuts and seeds. Mix well. Drop dough by heaping teaspoonfuls (5 mL) about 2” (5 cm) apart onto greased cookie sheet.
  4. Bake in preheated oven for 10 to 15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Tips

  • Replace cranberries with chocolate chips for a more decadent treat.
  • Store wheat germ and whole wheat flour in freezer to keep the flavour fresh.
  • Use large flake oats for a more oaty look and taste. Honey makes a softer cookie that keeps well, not to mention the great flavour.

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