A Cobbler's Cookie

I decided to clean out and organize my baking pantry today.

Holy crap, do I have a lot of stuff! A four-page list of stuff. And not much of it is of sufficient quantity to do anything with, which is why about two hours into this little adventure and finding bags and bags of bits and pieces of stuff, I turned to the collaborative minds of Twitter for inspiration. Carla (author of the newly redesigned blog Chocolate Moosey) took pity on me and filled my stream (and mind!) with all sorts of ideas! Like my Tag-A-Long Cookies, it turned into a "use up or toss out" exercise, and in the end I had some chewy, whole wheat cookies encasing large-flake rolled oats, graham cracker crumbs, chopped Cadbury Mini Eggs and milk-chocolate Raisinets.

So is using up stuff an original theme on this blog? No. But was it a tasty outcome? You bet.

Cobbled Cookies
Makes 32
1 cup flour
1 1/2 cups whole wheat flour
1 cup rolled oats
1 cup graham cracker crumbs
2 tsp baking powder
1 tsp salt
pinch nutmeg
1/4 cup turbinado sugar
1/2 cup white sugar
1/3 cup Krisda baking blend
1/2 cup melted unsalted butter
2 tbsp oil
1 tbsp honey
2 tbsp vanilla
1/3 cup water
1/3 cup whole milk
17 oz Cadbury Mini Eggs (about 12 bags), chopped or semi-crushed
6.5 oz milk chocolate covered raisins (about 1 cup)

1. In a medium bowl, whisk together flours, oats, graham cracker crumbs, baking powder, salt and nutmeg. Set aside.
2. In a large bowl beat together sugars, Krisda, butter, oil, honey, vanilla, water and milk.
3. Add the dry ingredients and mix in to form a stiff dough.
4. Fold in Mini Eggs and milk chocolate covered raisins.
5. Wrap in plastic and chill 1 hour.
6. Preheat the oven to 350F. Line baking sheets with parchment.
7. Portion balls of dough onto the sheets (flatten slightly for crispier cookies).
8. Bake, one sheet at a time, for 15 minutes. Cool completely on the sheets.

Amount Per Serving
Calories: 205.7
Total Fat: 8.3 g
Cholesterol: 10.0 mg
Sodium: 76.8 mg
Total Carbs: 32.4 g
Dietary Fiber: 1.7 g
Protein: 2.7 g