These cookies can be made with the bits and pieces of ingredients that you may have lying about, so some of what I have put in this recipe is only a suggestion or option. I will note what the basic recipe is and you can put in the optional ingredients or those ingredients in italics or feel free to add your own to make the cookies into your own special recipe.
1 cup of butter or ½ cup of lard and ½ cup of butter all room temperature
1 cup of white sugar
1 ½ cups brown sugar
2 teaspoon vanilla
1 cup milled flax seed or ½ cup flax seed and ½ cup Chia seed
2 ¾ cup all-purpose flour or 1 cup whole wheat flour and the rest all-purpose flour
2 eggs room temperature
½ cup coconut (I prefer unsweetened)
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups granola
1 cup semisweet chocolate chips or optional any portion of butterscotch, peanut butter or cinnamon
Dash of sea salt
Pre-heat oven to 365 degrees. Line cookie sheets with parchment paper or use silicone pad that fits cookie sheet.
In a large bowl, cream together fat (butter or lard), sugar (both white and brown) along with vanilla until light and fluffy. Break eggs into a separate bowl and then add one at a time into creamed mixture, beating well after each addition.
Sift together flour, salt, soda, cinnamon in separate bowl. Mix together then add granola, chocolate chips or optional ingredients along with any dried fruit you may want to add like dried cranberries, raisins. The add coconut and flax seed and or Chia seed. Mix everything together in flour mixture. Now spoon gradually into egg and butter mixture a little at a time while mixing on low speed. Periodically, scrape the bowl and make sure you get to the bottom so that there won’t be any unmixed portions.
With a med-sized scoop, place each cookie onto a prepared cookie sheet pan and bake 13 to 15 minutes or until golden brown. Remove from oven and wait 5 minutes before placing each cookie onto a cooling rack. UMMMM!! They are soooo… good.