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Cookies of Power

Yields1 Serving

 1 cup butter, at room temp
 1 cup packed brown sugar
 2 large eggs
 2 tsp. vanilla
 2 cups all-purpose flour (or half all-purpose, half whole wheat)
 2 cups oats
 1/3 cups bran or oat bran
 1 tsp. baking soda
 1 tsp. baking powder
 1 tsp. salt
 1 1/2 cups chopped dark chocolate or chocolate chips
 1/4 cup sliced or slivered almonds
 1/4 cup chopped walnuts or pecans
 1/4 cup sunflower, sesame and/or pumpkin seeds

Preheat the oven to 325F. In a large bowl, beat the butter and brown sugar for a few minutes, until pale and fluffy. Beat in the eggs and vanilla. It may look separated - that's OK.


Add the flour, oats, oat bran, baking soda, baking powder and salt; stir or mix on low speed until almost blended. Add the chocolate, nuts and seeds and stir just until combined.


Drop 1/3 cup scoops onto a greased or parchment-lined baking sheet; flatten each to 1/2-inch thick with your hand. Bake for 20 minutes, until pale golden around the edges and set, but still soft in the middle. Transfer to a wire rack to cool.