Crunchy Munchy Cookies

- 1 cup packed brown sugar (250 mL)
- 2 eggs (2 )
- 1/4 cup canola oil (60 mL)
- 2 tsp pure vanilla extract (10 mL)
- 1/2 cup dried cranberries or raisins (125 mL)
- 3/4 cup all-purpose flour (175 mL)
- 1/2 cup whole-wheat flour (125 mL)
- 1/2 cup bran flake or frosted flake cereal (125 mL)
- 2 Tbsp ground flax seed (30 mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp ground cardamom or cinnamon (2 mL)
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk together sugar, eggs, canola oil and vanilla until well combined. Stir in cranberries.
3. In another bowl, mix together flours, cereal, flax seed, baking soda and cardamom. Add all of the flour mixture to the egg mixture and mix until well combined.
4. Drop by tablespoons (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake for 12 minutes or until almost set. Let cool on pan on racks for about 5 minutes. Transfer to rack to cool completely. Repeat with remaining batter.