in our cookie jar #3

based on ina garten's homemade granola bars from barefoot contessa back to basics

K: "These are the best cookies ever. They are crunchy. They are chewy. They are really that good."

2 cups oats
1 cup sliced almonds
1 cup coconut flakes
1/2 cup pecan pieces
1/2 cup flax seed meal
3 T unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 cup dried cherries
1/2 cup chocolate chips

place oats, almonds, coconut and pecan pieces on a cookie sheet and toast in 350 oven (about 10 minutes)

place toasted mixture in a large bowl and add flax seed meal

reduce oven temp to 300

heat butter, honey, sugar, vanilla and salt on the stove. bring to a boil and cook for one minute. pour over toasted oats mixture and stir really well.

scoop mixture into a 8 x 12 " baking dish buttered and lined with parchment paper. wet your fingers and press the mix evenly into the pan.

bake for 25 - 30 minutes. let cool at least 2 hours before cutting.

K: "Wwwwwoila"

These are wheat free - but not necessarily gluten-free as the oats I used may have been processed on the same machinery as wheat. (Certified Gluten-free oats are available - but the one's in our cupboard are from the bulk bins at WF.)