YIELD: 2 dozen
PREP TIME: 10 minutes
BAKE TIME: 20 minutes

Ingredients

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

Directions

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Preheat oven to 350⁰F (175⁰C). Prepare baking sheets.

Combine all ingredients. Spoon onto baking sheets making fairly large cookies.

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.

Bake 20 minutes.

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