Name: Sweet & Savoury Mustard Cranberry Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 24
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 ½ tsp kosher salt; 2 Tbsp yellow mustard seed; 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; 2 ½ cups rolled oats (not instant); 1 ½ cups dried, unsweetened cranberries; ½ cup unsweetened shredded coconut; 1 cup salty chopped nuts ( salty peanuts, pecans, cashews work well); 1 cup semi-sweet chocolate chips

Recipe developed by: Renée Kohlman from Sweetsugarbean

This recipe creates a cookie packed with energy. Change up the fruit mixture to accommodate your likes.

Yields24 ServingsPrep Time15 minsCook Time13 minsTotal Time28 mins

Flour Mixture

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 ½ tsp kosher salt

2 Tbsp yellow mustard seed

Creamed 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

Fruit Mixture

2 ½ cups rolled oats (not instant)

1 ½ cups dried, unsweetened cranberries

½ cup unsweetened shredded coconut

1 cup salty chopped nuts ( salty peanuts, pecans, cashews work well)

1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (180°C).

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

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

Stir flour mixture into creamed mixture, until no flour is visible. (Over-mixing results in a tough cookie.)

In separate bowl, mix together oats, cranberries, coconut, nuts and chocolate chips.

Add fruit mixture to batter and stir.

Onto a baking sheet sprayed with non-stick cooking spray, drop tablespoons (15 ml) of batter 2 inches (5 cm) apart.

Bake 11-13 minutes (on centre rack) until golden and cookie is still moist beneath cracks on top.

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

Store in an airtight container for up to 3 days or freeze up to 3 months.

Nutrition Facts

Serving Size 1

Servings 24

Amount Per Serving
Calories 321

% Daily Value *
Total Fat 16g25%
Saturated Fat 8g40%
Trans Fat 0.33g
Cholesterol 37mg13%
Sodium 245mg11%
Total Carbohydrate 43g15%
Dietary Fiber 3g12%
Sugars 27g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryBakingTags#cookies, #honeymustard, #kidfriendly, #mustardseeds

Ingredients