Name: Crunchy Oatmeal Mustard Cookies
Yield: 24
Ingredients: 2 cups all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp kosher salt; 3 Tbsp yellow mustard seed; 2 Tbsp cinnamon; 1 Tbsp nutmeg; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed dark brown sugar; 2 large eggs; 2 tsp vanilla; 3 Tbsp honey mustard; 3 cups oats (not instant); 1 ½ cups raisins; 1 cup unsweetened shredded coconut; ½ cup unsweetened chocolate chips (optional)

Ingredients

Flour Mixture:

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

3 Tbsp yellow mustard seed

2 Tbsp cinnamon

1 Tbsp nutmeg

Cream Mixture:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed dark brown sugar

2 large eggs

2 tsp vanilla

3 Tbsp honey mustard

Oatmeal Mixture:

3 cups oats (not instant)

1 ½ cups raisins

1 cup unsweetened shredded coconut

½ cup unsweetened chocolate chips (optional)

Instructions

Preheat oven to 350 °F

Whisk together flour, baking soda, baking powder, salt, mustard seed, cinnamon and nutmeg. Set aside.

Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.

Stir flour mixture into cream mixture just util no flour is visible. (Over-mixing will make cookie tough.)

Add oatmeal mixture. Stir to incorporate.

Drop cookies 2 inches apart onto baking sheet sprayed with non-stick cooking spray.

Bake 11-13 minutes (on centre rack) until golden, but still moist.

Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.

Store in airtight container for up to 2 days or freeze up to 2 months.