My absolute favorite cookie, because of its versatility. Every year, I make one batch of the “standard recipe” (below) and then several batches where I play around with the mix-ins. Past favorites have included: dried cherries + pistachios; almonds swapped out for chocolate chips; chopped banana chips and walnuts for a banana bread feel… the combinations are limited only by your imagination.
My family reserves this recipe for the holiday season, but there is no reason why you should wait.
The Christmas Cookies
makes about 3 dozen
1 tablespoon flaxmeal
3 tablespoons water or vegan milk
1/2 cup solid coconut oil or vegan margarine
1/2 cup brown sugar, packed
1/2 cup organic cane sugar
1/2 teaspoon vanilla extract
1 cup unbleached all-purpose flour
3/4 cup organic oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins or dried cranberries or 1/4 cup raisins and 1/4 cup chopped dates
1/2 cup dried coconut
1/2 cup slivered or sliced almonds
1/2 cup chopped pecans
Preheat oven to 325 and line baking sheets with parchment paper. Combine flaxmeal and water or milk in a glass and set aside for five minutes or so.
Cream together oil or margarine, sugars, flax mixture, and vanilla. Add flour, oats, baking soda, baking powder, and salt, and mix well. Stir in raisins, coconut, almonds, and pecans.
Drop by spoon onto baking sheets and flatten slightly with a fork.
Optional (you might want to skip if you’re making these for kids): sprinkle by hand a few granules of sea salt on top of each cookie.
Bake cookies for 12-15 minutes.
Transfer from baking sheets to cooling racks immediately upon removing from oven. Store in an airtight container with a piece of bread to keep them soft.
Recipe originally posted to joannavaught.com in August 2009; published in Potluck Mania #1; published again in Yellow Rose Greatest Hits 2011.