Got to go? No time for breakfast? Grab a Crystal Oatmeal Breakfast Cookie and you won’t have to worry about missing another important meal. Feel free to mix up the fruit and nut combination.
170 g / 1 cup Crystal Margarine, room temperature
75 g / 1 cup Dark brown sugar
215 g / 1 cup Maple syrup
2 large Eggs
260 g / 2 cups All-purpose flour
275 g / 2 1⁄2 cups Rolled oats
90 g / 2⁄3 cup Shredded coconut, unsweetened
120 g / 1 cup Currants or blueberries, dried
60 g / 1⁄4 cup Almonds, chopped
60 g / 1⁄4 cup Walnuts, chopped
60 g / 1⁄4 cup Sunflower seeds, un-toasted and non-salted
60 g / 1⁄4 cup Pumpkin seeds, un-toasted and non-salted
45 g / 1⁄4 cup Flax seeds
45 g / 1⁄4 cup Chia seeds
45 g / 1⁄4 cup Sesame seeds
5 g / 2 tsp Baking soda
2 g / 1 tsp Cinnamon, ground
2 g / 1 tsp Nutmeg, ground
10 ml / 2 tsp Vanilla extract
Pinch of salt
- Pre-heat the oven to 325°F(160°C).
- Cream the Crystal Margarine in a large bowl with an electric mixer set on high speed for 3 minutes, or until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula, as needed.
- Add the brown sugar, maple syrup, egg, vanilla, and salt. Mix on medium speed for 6 minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, shredded coconut, nuts, seeds, cinnamon, nutmeg, dried fruit, and baking soda.
- Scrape down the margarine mixture with a spatula. Add to it the contents of the dry bowl.
- Mix on low speed just until the dough comes together. Over-mixing will result in tough cookies.
- Roll the dough into 12 large (or 24 small) balls.
- Place the balls on a parchment-lined baking sheet. Lightly press down on the balls to keep the dough from rolling around.
- Transfer to the preheated oven and bake for 8-12 minutes, or until the edges are golden and the centres no longer look wet. Be sure to rotate the baking sheet halfway through baking.
- Transfer the cookies to a resting rack and allow to cool completely before eating.