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Holiday Cookie Recipe: Superseed

There are multiple variations of this treasured recipe. That comes in handy when you have a random assortment of ingredients in your pantry! The recipe below is for Chocolate Chunk Oatmeal Cookies with Pecans and Cherries, the Superseed Cookie variation we bake fresh for guests on our property is detailed below. Enjoy!

Ingredients

2 ½  Cups All Purpose Flour

1 ½  teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Sea Salt

2 ½  Cups Oats

2 Cups Pecans, toasted and roughly chopped

2 Cups Dry Sour Cherries, roughly chopped

½  Pound Chocolate Chunks

1 ½ Cups Butter, softened

3 Cups Packed Brown Sugar

2 Eggs

2 teaspoons Vanilla Extract

Method

In a medium mixing bowl, combine the flour, baking powder, baking soda, sea salt, and oats.

With the paddle attachment of a standing mixer, cream brown sugar and butter until smooth and pale in color. Add eggs and vanilla extract, mix until combined, scraping the bowl as needed to ensure the batter is evenly combined.

Add the flour mixture in increments, mixing and scraping between. Stop when almost incorporated.

Add the pecans, cherries, and chocolate chunks and mix until combined.

Refrigerate dough until firm enough to handle, about 1 hour. Portion into desired size, and bake at 350 degrees 9-12 minutes until edges are set. Err on the side of underdone as the cookies will continue to bake on the cookie sheet after being removed from oven.

Variations

 

Superseed variation:  Substitute an equal volume of assorted seeds, fruits, and nuts for the pecans, cherries, and chocolate.   We use chopped apricots, craisins, golden raisins, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and dark chocolate. (Or whatever we have in the pantry!)

Gluten Free variation:  Substitute your favorite GF flour blend* and add 1 t xanthan gum.

*Suggested DIY GF blend: 2 parts sweet rice flour, 1 part brown rice flour, 1 part quinoa flour, 2 parts sorghum flour, and 1 part oat flour. Make a large batch to keep in your pantry. We do not recommend including the xanthan gum as part of the GF mix, as different doughs require different amounts.

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