This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans.
- 1 cup (250 mL) whole wheat flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) rolled oats
- 1/4 cup (60 mL) Red River Cereal
- 3/4 cup (175 mL) canola-based margarine
- 1 1/2 cups (375 mL) brown sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 3/4 cup (175 mL) raisins and/or chopped dried cranberries
- 1/2 cup (125 mL) sunflower seeds
In a bowl combine whole wheat flour, baking soda, salt, rolled oats and Red River cereal; set aside. In another bowl cream together margarine, brown sugar, eggs and vanilla. Add flour mixture, raisins and sunflower seeds to creamed mixture. Mix well. Refrigerate dough for about 1 hour.
Drop by the tablespoonful, shape and flatten slightly on to a non stick or parchment-lined cookie sheet.
Bake for 12 – 15 minutes in a preheated 350’F (180’C) oven.
Makes 2 dozen cookies.
