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Oatmeal Energy Cookies

Yield Makes 2 1/2 dozen cookies
From the Kitchen of Jessica Pendergrass,, Louisville, KY"These cookies are the perfect remedy for an afternoon slump. For a chewy, moist cookie that isn't overdone, remove them from the oven when edges are just lightly browned."


  • 1/2 cup butter
  • 1/4 cup plus 3 Tbsp. honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1 1/2 cups uncooked regular oats
  • 1/2 cup milk chocolate morsels
  • 1/2 cup bittersweet chocolate morsels
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup roasted, salted pumpkin seeds
  • 1/4 cup sweetened dried cranberries
  • Parchment paper

How to Make It

  1. Preheat oven to 350°. Microwave butter in a microwave-safe bowl at HIGH 30 to 40 seconds or until butter is partially melted. (Butter will have lumps.) Whisk together partially melted butter, honey, eggs, and vanilla in a large bowl. Whisk together flour, baking powder, and table salt in a large bowl. Stir in oats, milk chocolate morsels, bittersweet chocolate morsels, walnuts, granulated sugar, dark brown sugar, pumpkin seeds, and cranberries. Add flour mixture to butter mixture, stirring just until combined. (Do not overmix.) Shape dough into 2-inch balls, and place dough balls 1 inch apart on parchment paper-lined baking sheets. Bake, in batches, 15 minutes or until edges of cookies are lightly browned. Cool cookies on baking sheets 5 minutes; transfer cookies to wire racks, and let cool completely (about 20 minutes).