1/2 cup butter, softened
1/2 cup olive oil
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups freshly ground whole wheat flour
2 1/4 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dried fruit (I used 6 ounces each of blueberries and chopped strawberries)
1/3 cup whole flax seeds
1/3 cup raw, unsalted sunflower seeds
3/4 cup coarsely chopped, or sliced, almonds
1/2 cup olive oil
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups freshly ground whole wheat flour
2 1/4 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dried fruit (I used 6 ounces each of blueberries and chopped strawberries)
1/3 cup whole flax seeds
1/3 cup raw, unsalted sunflower seeds
3/4 cup coarsely chopped, or sliced, almonds
Preheat oven to 350 degrees F.
In a large bowl of a stand mixer,
beat butter and sugars until combined. Slowly pour in olive oil, beating
continuously until fluffy and smooth. Add eggs and vanilla, beating an
additional minute.
Measure the oatmeal into the bowl of
a food processor. Grind until oatmeal has become a fine powder. Sift oatmeal,
flour, baking powder and soda, and salt together in a medium sized bowl.
Stir the flour and oatmeal mixture
into the butter mixture until well combined. Add in the fruit, seeds, and nuts,
stirring until contents are evenly distributed.
Line a baking sheet with parchment
paper. Form golf ball sized balls of dough, spacing 2 inches apart. Bake at 350
degrees F for 10-15 minutes. Cool on the pan for 5 minutes. Remove and cool on
a cooling rack until cookies are cool enough to handle.
Recipe Courtesy of
Katie Goodman from pauladeen.com
