This cookie was eaten on the podcast in episode 024 – Link

Ingredients

• 1 cup margarine
• ½ cup butter
• 1¼ cups brown sugar (loosely packed)
• 2 large eggs
• 2 tsp. vanilla extract
• ¾ cup whole wheat flour
• 1 cup unbleached white flour
• 3 cups whole rolled oats

Optional

• 1 package semi-sweet or bittersweet chocolate chips
• 1 cup dried cranberries, cherries or other dried fruit.
• ½ cup whole ground flaxseed meal
• 1 cup chopped walnuts or pecans

Directions

1. Preheat oven to 375 F. Line baking sheets with parchment.
2. Sift together whole wheat and white flour and set aside.
3. In mixer bowl, cream margarine and butter. Add brown sugar, eggs and vanilla, continue mixing.
4. Incorporate flour mixture into creamed mixture, add rolled oats.
5. Touch test – if dough is sticky, add a small amount more white flour.
6. Add one or more of the optional ingredients.
7. Place 1 ½ inch diameter balls of dough evenly spaced on sheets.
8. Bake 11-13 minutes, rotating pans after 6 minutes.
9. When lightly browned, allow to cool on pan for 5 minutes.
10. Move to wire rack with spatula and allow to completely cool.
11. Store in air tight container – may be frozen.

Yields 5-6 dozen medium sized, chewy treats