These cookies have become a family favorite treat – and a guiltless one at that. These wonderful cookies inspired by my friend from Down Under are high in fiber (very filling), low in sugar (who doesn’t need less sugar?) and are great for using up leftover bits of seeds, nuts and dried fruits from your pantry.
Scroggin’ Biscuits [aka Crumbly Cookies]
Mix until creamy:
- 10 Tbsp. softened butter
- ¼ cup peanut butter (or any nut butter)
- ½ cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
Add to the mixture:
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 cup rolled oats
Here’s the creative part. You can use as many of these ingredients as you have on hand. I only try to keep the texture of the batter consistent every time, striving for a stiff but not dry dough. For example, if you don’t have wheat germ, try throwing in hemp seeds, or the last bits of dry cereal. Add a tablespoon of flax seed or chia seed or substitute raisins for dried cranberries. You can even throw in ¼ cup cocoa powder! Experiment to find your favorite version.
Add until combined:
- ½ cup wheat germ
- ¼ cup bran
- ¼ cup sesame seeds
- ½ cup chopped nuts
- ¼ cup dried coconut
- 1 cup raisins (or other dried fruit)
- 1 cup chocolate chips
Scoop out onto ungreased baking sheets using an ice cream scoop, or rounded spoonsful. Bake on 375 degrees in preheated oven for 10 – 12 minutes. I love them a little on the brown-around-the-edges side. If you have the option of using a convection oven, do so by reducing the temperature by 25 degrees, and check the cookies after 9 or 10 minutes to be sure they don’t burn. Makes 2 to 3 dozen cookies depending upon their size.
Global Staci 