Oatmeal, Peanut Butter, Chocolate, Raisin, Blueberry Cookies

I really enjoy making cookies, now, at least.  The first few times I made cookies ended with burned baked goods and a portions of my thumbprints burned off.  That's not the most yummiest thought, though, so I will move back to the present.  I was wanting to make a healthful breakfast or snack option for my boyfriend.  I wanted something full of flavor, full of nutrients, and lower in sugar.  On that note, the next time I make them, I might reduce the sugar.  Dried fruit is quite sweet, so it helps sweeten the cookies.  All whole wheat or spelt flour can be used.  Also, your favorite gluten-free AP blend will work as well.  For egg-free recipes, combine 1 Tablespoon of ground flax seed and 3 Tablespoons warm water in a bowl and let it gel, then add to the recipe at the same time as the egg.

Oatmeal, Peanut Butter, Chocolate, Raisin, Blueberry Cookies

375* oven for 10-13 minutes, or until golden

Dry:

1/2 cup Whole Wheat Flour

1/2 cup unbleached All Purpose Flour

1 cup Old Fashioned Oats

1 teaspoon Ground Cinnamon

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1/2c of dried fruit (a mixture of dried blueberries and raisins,
dried cherries, or dried cranberries would be good)

1/4 cup semi-sweet or dark chocolate chips

Wet:

1/4 cup natural, unsalted peanut butter

1/4 cup melted and cooled coconut oil 

(you can use apple sauce or all peanut butter)

1/2 cup white or raw sugar

1/3 cup of loosely packed brown sugar

1 teaspoon vanilla

1 large egg

Combine the dry ingredients in a large bowl, adding the dried fruit and chocolate chips last.  In another bowl, wisk together the wet ingredients.  Slowly add to the dry, folding in with a scraper.  If you need more liquid, add a tablespoon of milk (or unsweetened almond/soy/coconut milk beverage).  

Use a tablespoon/serving spoon to scoop out the cookie dough onto a baking stone.  Flatten them slightly before putting in a 375* oven for 10-13 minutes or until they are golden brown.  They should be a thicker, dense cookie.  Let them cool a few minutes on the stone before putting them on a cooling rack.  Serve with a glass of milk!