Granola Coconut Cookies

2 cups Bob's Red Mill whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

½ cup unsalted butter, softened to room temperature

1/3 cup coconut oil

½ cup light brown sugar, packed

½ cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

Stir-ins:

2 cups Milk & Honey's Granola - original cafe mix

½ cup unsweetened coconut flakes (see note)

¾ cup dried cranberries or cherries

Heat oven to 350 degrees. Lightly spray or line baking sheets with parchment paper.

In medium bowl, whisk flour, baking soda and salt. Set aside.

In large mixing bowl; beat butter, coconut oil and sugars until well combined, about 1 minute. Scrape bowl well. Add eggs and vanilla, beating on low speed until incorporated. Increase speed to high and beat 1 ½ minutes until smooth.

Add flour mixture and beat on low just until combined. Add granola, coconut and dried fruit. Mix on low speed 10 to 20 seconds. Scrape bowl well.

Portion dough onto baking sheets by 2 tablespoonsful or use 1-inch diameter scoop, 2 inches apart. Bake at 350 degrees for 13 to 15 minutes or deep golden brown. Cool 5 minutes on pan, then transfer to cooling rack.

Store tightly covered. Cookies keep well for 3 to 4 days.

Note: Substituting sweetened coconut will increase sugar and carbohydrate content of the cookie.

Makes 36 large bakery style cookies

Nutritional values per serving: 128 calories; 8 g fat (4 g saturated fat), 2 g protein, 14 g carbohydrates, 2 g fiber, 19 mg cholesterol, 86 mg sodium.

Annie Overboe