I have a bit of a cookie problem. Once I start, I find it VERY hard to stop. And a cookie for breakfast? Definitely, yes. So, when I make cookies anymore, I try to up the health factor just a little. I find it helps reduce the guilt factor.
For these cookies, I just followed the recipe on the inside of the lid on the Quaker Oat tub. But, I of course had to make a few adjustments. First of all, I reduced the granulated sugar by 1/4 cup. For the flour, they called for a cup and a half. I used 3/4 cup all purpose (unbleached) and 3/4 cup whole wheat flour. I also added a rounded tablespoon of ground flax meal and about one tablespoon (maybe slightly less than that) of whole flax seed. I like to have a dried fuit in my oatmeal cookies but I was out of both raisins and dried cranberries but I did have some dried figs. I put the figs (I think there were about 8 of them) in a saucepan, covered them with boiling water and let them soften up for about 5 minutes. When they were soft enough, I sliced them up along with a handful of raw almonds. Fold the the figs, almonds and a handful (about 1/2 cup) of dark chocolate chips to the cookie dough. Scoop the dough out onto your baking sheets and then sprinkle the top with some raw pumpkin seeds and a tiny bit of kosher salt (so yummy). Bake at 375 for about 10-12 minutes. I like to take my cookies out of the oven when they're still slightly underdone in the center. Let them finish cooking for a few minutes outside of the oven--this keeps them nice and moist and chewy. Enjoy!
Oh, as for the salt on top of the cookie--this is so good if you like sweet/salty combinations. I used unsalted butter in the dough and did add the salt they called for in the dry ingredients. But if you're using salted butter, I would probably reduce the amount of salt you add to the dry mix.
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