Sweet & Savoury Mustard Cranberry Cookies

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

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
1

Preheat oven to 350°F (180°C).

2

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

3

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.

4

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

5

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

6

Add fruit mixture to batter and stir.

7

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

8

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

9

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

10

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