Jungle Jack's Cookies

These are some of my absolute favorite cookies that happen to come from a Paula Deen magazine.  They are loaded with grains and nuts but also have their share of fat and sugar. In parenthesis I have the recipe made over for a much more heart healthy version.

Makes approximately 6 dozen

1 c butter (1 c. coconut oil)
1 c sugar (1/2 c. sugar)
1 c firmly packed brown sugar (1/2 c. brown sugar)
1/4 c maple syrup
2 large eggs (1 egg and 2 egg whites)
1 T vanilla
2 1/2 c flour (I used 3 c. soft white wheat flour for all the flour, you can just use 3 c. whole wheat flour)
1/2 c whole wheat flour (don't add this because of above flour)
2 t baking soda
1 t salt
1 c canola oil (1 c. white bean puree - 1 can beans and about 1/2 c. water pureed)
1 1/2 c oats (old fashioned or quick)
1/2 c 7-grain cereal (I used barley flakes, but you can use any grain you like)
1/2 c golden flax seed
1 c finely chopped walnuts
1 c finely chopped pecans
1 c finely chopped almonds
2 c semisweet chocolate chips (I used 1 c. 60% Ghiradeli chips chopped up)
2 c walnut halves (optional)

INSTRUCTIONS:
Preheat oven to 350. Line baking sheets with parchment paper and set aside.

In a large bowl, beat butter, sugars, and syrup at medium high speed with an electric mixer until light and fluffy. Add eggs and vanilla, beating until combined.

In a medium bowl, combine flours, baking soda, and salt; sift once. Add flour mixture, alternately with oil 1 cup at a time, beginning and ending with flour mixture; beat at low speed until smooth after each addition. Fold in the cereals, flax seed, and nuts and chocolate chips.

Drop dough, by rounded tablespoons, onto baking sheets; gently pressing flat with hands (wet hands slightly so dough doesn't stick to them). Bake for 10 to 12 minutes or until edges are lightly browned. Let cool for 2 minutes on the baking sheet, then remove to wire cooling rack to cool completely.