• 1 cup
• CRISCO® Golden Shortening
• 250 mL
• 1 cup packed brown sugar 250 mL
• ½ cup honey 125 mL
• 2 eggs 2
• 1 1/3 cups ROBIN HOOD® All-Purpose White or Whole Wheat Flour 325 mL
• ½ cup wheat germ 125 mL
• 1 tsp baking soda 5 mL
• ½ tsp salt 2 mL
• 1 ½ cup OLD MILL® Oats 375 mL
• ¾ cup dried cranberries 175 mL
• ¾ cup chopped dried apricots 175 mL
• 1 cup slivered almonds 250 mL
• ¾ cup sunflower seeds 175 mL
• 1/3 cup flax seeds 75 mL
• ¼ cup sesame seeds 50 mL

1. Preheat oven to 375°F (190°C).
2. Cream shortening, brown sugar, honey and eggs together.
3. Combine flour, wheat germ, baking soda and salt. Add to creamed mixture gradually and beat until blended. Stir in oats, fruits, nuts and seeds. Mix well.
4. Drop dough by heaping spoonfuls (20 mL) about 2" (5 cm) apart onto greased cookie sheet.
5. Bake at 375°F (190°C) for 10-15 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Makes: approx. 5 dozen cookies
Preparation Time: 20 minutes
Baking Time: 15 minutes
Variation: Try adding ¾ cup (175 mL) chocolate chips for a more decadent treat.