Triple-Oat Cookies

- 1/2 cup packed dark brown sugar (125 mL)
- 1/2 canola oil (125 mL)
- 1/4 cup granulated sugar (60 mL)
- 1 omega egg (1)
- 1 tsp vanilla extract (5 mL)
- 1 1/4 cup large-flake rolled oats (310 mL)
- 1 cup whole-wheat flour (250 mL)
- 1/2 cup Scottish, Irish, or steel-cut oats (125 mL)
- 1/4 cup oat bran (60 mL)
- 2 Tbsp wheat germ (30 mL)
- 2 tsp cinnamon (10 mL)
- 1/2 tsp baking powder (2.5 mL)
- 1/4 cup finely chopped dates
Tip: If you want really crispy cookies, flatten them out to 1/4 inch (5 mm) thickness.
1. Position a rack in the middle of the oven. Preheat the over to 375F (190 C). Line two large baking sheets with parchment paper.
2. Beat together brown sugar, oil, and granulated sugar in a large bowl. The mixture will look llike wet sand.
3. Beat in egg and vanilla until the mixture thickens slightly and is sort of smooth.
4. Stir together the large-flake oats, flour, steel cut oats, oat bran, wheat germ, cinnamon, and baking powder in a medium bowl. Add dates and toss till coated in mixture.
5. Add the oat mixture to the sugar mixture, and stir with a large spoon until the dough comes together.
6. Wash your hands and roll-up your sleeves. You have to use your hands to finish mixing this: the heat from your hands will help meld all the ingredients together. The dough will be very stiff so some elbow grease is required.
7. Scoop our 1 Tbsp (15 mL) dough, roll it between your palms and place the ball on one of the prepared baking sheets. Repeat with the remaining dough, spacing the balls about 1 inch (2.4 cm) apart. You should get 30 balls.
8. Lightly press down on them with your palm to flatten. If the dough sticks to your hands, wash your hands and press down with slightly damp palms.
9. Bake until lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then remove the cookies, and let them cool completely on wire racks. Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 3 months.