Categories: Breakfast

Ingredients

• 2 cups King Arthur White Whole Wheat Flour
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon coarse salt
• 4 sticks unsalted butter, room temperature
• 3 cups packed dark-brown sugar
• 4 large eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 4 cups rolled oats
• 1 cup (5 ounces) raw almonds, coarsely chopped
• 1/2 cup (3 ounces) raw pumpkin seeds
• 1/2 cup (2 3/4 ounces) raw sunflower seeds
• 1/2 cup (2 ounces) shredded unsweetened dried coconut
• 1/2 cup (5 ounces) raisins or currants
• 1/2 cup (2 1/2 ounces) finely chopped dried mango
• 1/4 cup (1 1/4 ounces) finely chopped dried papaya
• 1 cup banana chips

Directions

1. Preheat oven to 350°F. Whisk together flours, baking soda, and salt in a large bowl.

2. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs one at a time, beating well after each. Add vanilla; beat until just combined.

3. Slowly add flour mixture, and beat until well combined. Add oats and beat until just incorporated. Remove bowl from the mixer and stir in the almonds, seeds, coconut, raisins or currants, mango, and papaya.

4. Form dough into 8 large cookies (using about 1 cup dough each) or 14 cookies (using about 1/2 cup each), and place on parchment-lined baking sheets.

5. Top each with three banana chips. Bake cookies until golden and firm, 30 minutes for large cookies and 20 to 25 minutes for small cookies. Let cool completely on baking sheets, about 30 minutes. Cookies can be stored in an airtight container up to 1 week.

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