Farmer Cookies

IMG_5990Mark’s favorite cookies are called “Ranger Cookies,” which makes no sense because it tells you nothing about what’s in the cookie. But as I thought about a name for these cookies, “Oatmeal, Peanut Butter, Chocolate Chip, Cranberry Cookie” seemed a tad cumbersome, even if adequately descriptive. So I decided if Ranger Cookies exist out there, so can Farmer Cookies.

I’m testing out cookie creations for our Fern Creek Market (the CSA pick-up place) and may be settling in on this one. Farmer Cookies could be made vegan by swapping out the butter for vegan margarine or oil and 1/2 c. applesauce for the eggs, and gluten-free by either omitting the flour or substituting fine corn meal or another neutral gluten-free flour. I don’t, however, claim that these are in any way healthy except that oats are good for you!

Farmer’s Cookies
Yield depends on size of cookie–somewhere between 2-4 dozen.

Preheat oven to 350.
Cream the following a in large bowl:cookie-plate

1 1/4 c. brown sugar
3/4 c. white sugar
1 c. softened butter
1 tsp. vanilla

1 c. peanut butter (creamy or chunky)
and 3 eggs and blend well

Mix in well:
4 rolled oats
1/4 c. sunflower seeds
3/4 c. whole wheat flour
1 tsp. baking powder
3/4 tsp. baking soda

Mix in:
1 1/2 c. chocolate chips
1 c. dried cranberries (or raisins)

Drop onto cookie sheets and bake 10-12 minutes. Cool on cooling racks.

Best eaten warm, when the soft chocolate pulls away as you break or bite into it, releasing fragrant chocolatey goodness. Accompany with a glass of cold milk for the quintessential farmer’s mid-day or late-in-the-day snack.






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