Recipe type: Cookie
Total time: 
Serves: 48
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ½ cup vegetable oil
  • 1 Tbsp vanilla extract
  • 1 Tbsp almond extract
  • 2 eggs
  • 2¼ cups quick cooking oats
  • ¾ cup cooked, cooled quinoa
  • ½ cup dried cranberries
  • 1 cup chocolate chips
  • ½ cup sliced almond (optional)
  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside (if you aren't using parchment paper, just use an ungreased cookie sheet).
  2. Whisk flours, cinnamon, baking soda, baking powder, and salt in a small bowl and set aside.
  3. With electric mixer, beat butter and brown sugar until creamy. Add vegetable oil, vanilla, almond, and eggs and beat well.
  4. Add the dry ingredients to the butter mixture and stir to combine.
  5. Stir in oats, cooked quinoa, cranberries, chocolate chips, and almonds.
  6. Drop batter by tablespoonfuls onto prepared cookie sheet and bake at 375 degrees for 10-12 minutes, until edges are just barely golden. Let cool for 1 minute before removing to rack to cool completely.
Makes about 4 dozen cookies. The cookies do not spread much during baking, so feel free to put them close together on the cookie sheet! If you prefer a flatter cookie, flatten dough slightly with the palm of your hand before putting the tray in the oven.
Recipe by Hidden Ponies at