Avondhu Breakfasts: On-the-go Breakfast Oat Cookies

• 2 cups whole-wheat flour
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon coarse salt 
• 4 sticks unsalted butter, room temperature
• 3 cups packed dark-brown sugar & 4 large eggs
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 4 cups rolled oats
• 1 cup raw almonds, coarsely chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup shredded unsweetened dried coconut
• 1/2 cup raisins or currants
• 1/2 cup finely chopped dried mango
• 1/4 cup finely chopped dried papaya
• 1 cup banana chips

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.

2. STEP 2

   Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.

3. STEP 3

   Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.

4. STEP 4

   Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.