Breakfast cereal cookies

Ingredients:

• 3/4 cup whole wheat baking flour
• 0.5 cups premium flour
• 0.5 tsp of soda
• 1 teaspoon ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tbsp. granulated sugar
• 1 egg
• 1/4 cup (1 small jar) carrot puree (baby food)
• 1 tsp vanilla extract
• 0.5 cups oatmeal
• 0.5 cups bran flakes (breakfast cereal)
• 1/3 cup raisins
• 1/3 cup walnut pieces, lightly toasted in a dry frying pan for 2 minutes, until fragrant, and chopped

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. In the bowl of a stand mixer, beat the butter, vegetable oil, and sugar on high speed, scraping down the sides of the bowl as needed, until the sugar dissolves and the mixture turns light in color, about 1 minute. Add the egg, carrot puree, and vanilla and beat for another 30 seconds. Add the flour mixture and beat for another 30 seconds.
3. Add the rolled oats and bran cereal, raisins, and walnuts and mix on low speed until fully incorporated. The dough will be slightly sticky and less smooth than traditional cookie dough. Line a large cookie sheet with parchment paper. Scoop 3-4 tablespoons of dough and form it into a ball; place it on the sheet. Repeat with the remaining dough, spacing the cookies about 7 cm (3 inches) apart. Wet your hands and flatten the cookies with the palm of your hand to about 0.5 cm (1/4 inch) thick.
4. Bake for 12 minutes, until fragrant but still soft. Let cool slightly, then transfer to a wire rack to cool completely.