Oatmeal cookies with seeds, nuts and dried cranberries

Ingredients:

• 1 cup premium flour
• 0.5 cup whole grain wheat flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1.5 tsp ground cinnamon
• 0.5 tsp salt
• 110 g unsalted butter, room temperature
• 1/4 tbsp. coconut oil
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1.5 tsp vanilla extract
• 2 cups of oatmeal
• 1 cup unsweetened coconut flakes
• 0.5 cups green pumpkin seeds, peeled
• 0.5 cups sunflower seeds, peeled
• 2 tablespoons flax seeds
• 1 cup walnut pieces
• 1 cup dried cranberries

Preparation:

1. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the butter and coconut oil with a mixer on medium-high speed until smooth, about 2 minutes.
2. Add granulated sugar and brown sugar and beat until smooth, about 3 minutes. Beat in the eggs one at a time, then the vanilla extract.
3. Reduce mixer speed to low and beat in the flour mixture just until incorporated. Stir in the oats, coconut, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and cranberries.
4. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
5. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
6. Form the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are golden brown and crisp around the edges, 18-20 minutes.
7. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.