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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Inspired by a pantry full of bits and pieces of baking stuff and a helping hand from Twitter, these chewy, whole wheat cookies are home to rolled oats, graham cracker crumbs, chopped Mini Eggs and chocolate covered raisins. Ingredients:
1 cup flour |
1 1/2 cups whole wheat flour |
1 cup rolled oats |
1 cup graham cracker crumbs |
2 teaspoons baking powder |
1 teaspoon salt |
1 pinch nutmeg |
1/4 cup turbinado sugar |
1/2 cup white sugar |
1/3 cup stevia, baking blend (such as krisda) |
1/2 cup melted unsalted butter |
2 tablespoons oil |
1 tablespoon honey |
2 tablespoons vanilla |
1/3 cup water |
1/3 cup whole milk |
17 ounces candy-covered chocolate (like cadbury mini eggs (about 12 bags) |
6 1/2 ounces milk chocolate-covered raisins (about 1 cup) |
Directions:
1. In a medium bowl, whisk together flours, oats, graham cracker crumbs, baking powder, salt and nutmeg. Set aside.
2. In a large bowl beat together sugars, Krisda, butter, oil, honey, vanilla, water and milk.
3. Add the dry ingredients and mix in to form a stiff dough.
4. Fold in Mini Eggs and milk chocolate covered raisins.
5. Wrap in plastic and chill 1 hour.
6. Preheat the oven to 350°F Line baking sheets with parchment.
7. Portion balls of dough onto the sheets (flatten slightly for crispier cookies).
8. Bake, one sheet at a time, for 15 minutes. Cool completely on the sheets.
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