Ingredients
1½stickorganic sweet butter
1¼cupsorganic evaporated cane juice crystals
1tsporganic molasses
3tbsporganic barley syrup
¾tspbaking soda
½tspbaking powder
½tspkosher salt
2tsporganic ground cinnamon
¼tsporganic ground ginger
¼tsporganic ground nutmeg
1tbsporganic cider vinegar
1tbsporganic vanilla extract
1large organic free range egg
1cuporganic old fashioned rolled oats
1¼cupsorganic whole wheat flour
1½cupsorganic mixed dried fruit
1cuporganic walnuts
Preparation
Preheat oven to 350 degrees.
Lightly grease 2 baking sheets or line with parchment paper.
Cream the butter, sugar, barley syrup, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, vinegar, and vanilla. Beat in the egg. Add the oats, flour, dried fruits, and nuts. Stir to combine.
Drop the cookies by the tablespoon onto the baking sheet and shape them into rounds.
Bake the cookies for about 14 minutes, reversing the pans halfway through to ensure even cooking. They are done when the cookies begin to brown on the edges and the center is still very soft.
Transfer cookies to a wire rack to cool. Serve and enjoy.
