3/4 c unbleached all-purpose flour
3/4 c whole wheat flour
1/3 c wheat germ
1 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp ground himalayan sea salt
1/2 c butter, softened
1/3 c coconut oil
1 c brown sugar, such as demerara
2 large free-run eggs
2 tsp pure vanilla extract
1 1/4 c rolled oats
1/2 c butterscotch chips
1 c dried cranberries (substitute dried blueberries)
1/2 c unsweetened coconut flakes
1/4 c sunflower seeds
1/4 c pumpkin seeds
1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silicone mat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
2. In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin and sunflower seeds until evenly combined.
3. Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
4. Note: Substitute ¼ cup applesauce with ¼ cup butter for ½ cup butter