Name: Fully Loaded Whole Wheat Berry Cookies
Yield: 24
Ingredients: 1/2 cup canola oil (125 mL); 1 eggs (1); 1/2 cup brown sugar (125 mL); 1/4 cup granulated sugar (60 mL); 1 tsp vanilla extract (5 mL); 1 cup whole wheat flour (250 mL); 1 tsp baking soda (5 mL); 1/2 tsp salt (2 mL); 1/2 cup rolled oats (125 mL); 1/2 cup flaked coconut (125 mL); 1/2 cup dried cherries (125 mL); 1/2 cup slivered almonds (125mL); 1/2 cup mini chocolate chips (125 mL); 1/4 cup dried cranberries (60 mL)

1/2 cup canola oil (125 mL)

1 eggs (1)

1/2 cup brown sugar (125 mL)

1/4 cup granulated sugar (60 mL)

1 tsp vanilla extract (5 mL)

1 cup whole wheat flour (250 mL)

1 tsp baking soda (5 mL)

1/2 tsp salt (2 mL)

1/2 cup rolled oats (125 mL)

1/2 cup flaked coconut (125 mL)

1/2 cup dried cherries (125 mL)

1/2 cup slivered almonds (125mL)

1/2 cup mini chocolate chips (125 mL)

1/4 cup dried cranberries (60 mL)
1. Preheat oven to 350 °F (180 °C). In large mixing bowl, combine canola oil, egg, brown sugar, granulated sugar, and vanilla. Beat ingredients until well mixed.

2. In small bowl, combine flour, baking soda and salt. Add to canola mixture and stir until just combined.

3. Stir in rolled oats, coconut, cherries, cranberries, almonds and chocolate chips. Mix well.

4. Form dough into 1 inch (2.5 cm) balls and place about 2 inches (5 cm) apart on non-stick cookie sheet lined with parchment paper. Flatten slightly with fork. Bake for 10 to 12 minutes or until golden brown. Cool for 2 minutes on baking sheet and then remove to wire rack to cool completely.