An old family recipe was the origin of this cookie, to which we have made many changes. We like to bake 1/3 of the dough, and refrigerate the remaining dough for baking later. The refrigerated dough makes a crunchier and crisper cookie.
If you don't have time to prepare a proper breakfast, grab two or three of these cookies and a glass of milk, and you'll be happy. This is very useful aboard a boat, when events sometimes happen quite quickly and unexpectedly, even when it's time to eat.
- 1 cup Canola Oil
- 2 cups Brown Sugar
- 3 large Eggs
- 1 T Vanilla Extract
- 1 T Coconut Extract
- 3/4 cup White Flour
- 3/4 cup Whole Wheat Flour
- 1 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/4 cup Soy Four
- 1/4 cup Buckwheat Flour
- 1/4 cup Sesame Seeds
- 1/4 cup Wheat Germ
- 2 cups Rolled Oats (large, regular oatmeal, not the quick cooking kind)
- 1 cup Rice Krispies (Rice Bubbles) cereal
- 2 cups Special K cereal
- 1 cup grated Coconut
- 1-1/2 cups Dried Cranberries
- 1-1/2 cups Whole Almonds
- In an electric mixer, blend Oil and Brown Sugar for 5 minutes.
- Add the eggs, one at a time.
- Add the Vanilla and Coconut Extracts.
- Add the Dry Ingredients, 1/4 cup at a time, and mix well. The batter will be stiff.
- Mix the Bulky Ingredients together by hand in a very large bowl. The bowl I use measures 13 inches (340 mm) in diameter.
- Using a large spatula, slowly fold the batter from the electric mixer bowl into the bulky ingredients. The mixture will be stiff, so take your time, and stir until the batter is evenly mixed.
- Coat a baking sheet with Canola Oil, or use a silicone baking sheet liner, and place large tablespoons of cookie dough onto the baking sheet.
- Bake in a 200° C preheated oven for 20 minutes, until browned.
- Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack.
- Store cooled cookies in a plastic bag in the refrigerator.