1 1/2 cups all-purpose flour
1 cup whole wheat flour*
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 Tbsp. wheat germ
1 cup (two sticks) unsalted butter, at room temperature
1 1/2 cups brown sugar
2 eggs at room temperature
1 Tbsp. vanilla extract
Zest of one orange
2 cups rolled oats
1/2 cup dried cranberries
1/2 cup green pumpkin seeds (pepitas)
For the glaze:
1 cup powdered sugar, sifted
1/4 cup maple syrup
1 Tbsp. orange juice
Preheat oven to 350 degrees.
Line three baking sheets with Silpat or parchment paper.
In a small bowl, whisk together the flours, the baking soda, the
salt, the cinnamon and the wheat germ. Set aside.
In the bowl of a standing mixer, cream the butter and brown
sugar until light and fluffy, about three minutes. Add the eggs one
at a time, the vanilla extract and the orange zest and combine
well. Gradually add the flour mixture and combine thoroughly,
scraping the sides of the bowl as necessary.
Fold in the rolled oats, dried cranberries and pepitas. With
damp hands, scoop ping-pong ball sized balls of dough onto the
cookie sheets. You should get about nine cookies to a sheet.
Flatten the balls slightly. Bake 15-17 minutes until the edges are
golden. Cool on a wire rack.
While the cookies are cooling, make the glaze. In a small bowl,
whisk together sifted powdered sugar, maple syrup and orange juice.
Drizzle the glaze on cooled cookies. Allow the glaze to harden
before storing cookies.
Store foods with a lot of oils, like nuts, wheat germ, whole
wheat flour and oats, in the freezer to keep them from getting