Harvest Crunch Cookies

[1 cup,] butter, softened
[1 cup] brown sugar, packed
[1/2 cup,] honey
[2 eggs
[1 tsp, vanilla
[1 1/2 cups All Purpose Whole Wheat Flour
[1/2 cup, wheat germ
[1 tsp, baking soda
[1/2 tsp] salt
[1 1/2 cups,]Quaker Oats
[1 1/2 cups,] dried cranberries
[1 cup] almonds, chopped

[1/3 cup,] sunflower seeds
[1/3 cup,] flax seeds
[1/3 cup,] sesame seeds
[1/3 cup,] pumpkin seeds


PREHEAT oven to 375ºF (190ºC). Cream butter, brown sugar, honey, eggs and vanilla together thoroughly.

COMBINE flour, wheat germ, baking soda and salt. Add to creamed mixture gradually, beating until blended. Stir in oats, cranberries, nuts and seeds. Mix well. Drop dough by heaping teaspoonfuls about 2 in (5 cm) apart onto greased cookie sheet.

BAKE for 10-15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


Replace cranberries with chocolate chips for a more decadent treat. Store wheat germ and whole wheat flour in freezer to keep the flavour fresh. Use large flake oats for a more oaty look and taste. Honey makes a softer cookie that keeps well, not to mention the great flavour. Flax seeds are a great source of soluble fibre and Omega-3 fatty acids, both of which may reduce the risk of heart disease. They also contain phytochemicals called lignans which act as antioxidants and may reduce the risk of cancer.