Cranberry Chocolate Oatmeal Quinoa Cookies

Ingredients

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• ½ teaspoons Cinnamon
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• ¾ cups Butter, Softened
• 1 cup Packed Brown Sugar
• ½ cups Vegetable Oil
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Almond Extract
• 2 whole Eggs
• 2-¼ cups Quick Cooking Oats
• ¾ cups Cooked And Cooled Quinoa
• ½ cups Dried Cranberries
• 1 cup Chocolate Chips
• ½ cups Sliced Almonds

Preparation Instructions

Preheat oven to 375 F. Line 2 baking sheets with parchment paper and set aside (if you aren’t using parchment paper, just use an un-greased cookie sheet).

Whisk flours, cinnamon, baking soda, baking powder, and salt in a small bowl and set aside.

In the bowl of a stand mixer, beat butter and brown sugar until creamy. Add vegetable oil, vanilla and almond extracts and eggs and beat well (about 2 minutes).

Add the flour mixture into the butter mixture and stir to combine. Stir in oats, cooked quinoa, cranberries, chocolate chips and almonds.

Drop batter by rounded tablespoon-sized scoops onto prepared cookie sheet. The cookies don’t spread much with baking, so flatten them slightly with the palm of your hand if desired. Bake at 375 F for 10-11 minutes, until edges are just barely golden. Then remove the cookie sheet from the oven and let cookies cool on the pan for 1 minute before removing to a rack to cool completely.

Makes about 4 dozen cookies.