Cookies Fully Loaded

These fully loaded cookies always make me feel good. And by fully loaded, I mean cranberries, walnuts, white chocolate chips, flax seed and some whole wheat flour (so you can pretend it's a "healthy" cookie in spite of the buttery goodness).  Oh yes, and the oatmeal.  Yes, even with the flax, the whole wheat and the oatmeal, these cookies are decadent.

I dare you to stop at one cookie.  I always triple or quadruple the recipe, bake enough to fill the cookie jar and freeze the rest of the cookie dough.

Fully Loaded Cookies

Makes about 48

2/3 cup all purpose flour

1/3 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats

2 tablespoons roasted flax seeds

1/2 cup white chocolate chips

1/2 cup walnuts, chopped

1/2 cup coarsely chopped dried cranberries 

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. Whisk flours, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, cream butter until fluffy. Add sugars and beat until well combined. Beat in egg and vanilla. Add flour mixture and mix until just combined. Do not over mix. Fold in oats, white chocolate chips, walnuts and cranberries.

Drop batter using a cookie scoop onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 14-16 minutes. Cool on sheets 3- 5 minutes. Transfer to rack to cool completely.

To freeze these for later use, line a cookie sheet with wax paper and drop batter close together onto the sheet. Place in freezer and allow to freeze completely. Transfer the scooped portions into a freezer bag and store (I've stored these up to two months with great results).

Adapted from Epicurious