Jack Hanna's Midnight Snack

Last weekend, we went to visit the in-laws for Labor Day. While we were there, I noticed a pile of old Paula Dean magazines. Being a sucker for magazines, especially one with recipes, I dug right in. While I like Paula Dean, I don't exactly associate her with healthy eating, but I found a gem of a cookie recipe.

The recipe actually came from an article about Jack Hanna of wildlife fame. Apparently, Jack has a bit of a sweet tooth and likes to eat cookies after dinner every night (well, who doesn't?). Someone, who must love Jack a lot, developed this surprisingly healthy and tasty recipe.

Start by grabbing a cold beer and make sure there are a couple stashed nearby in the fridge. Okay, this has nothing to do with Jack's cookies, but cookies take a while and I was watching SEC football while I cooked. Now, seriously...on to the cookies.

Jungle Jack's Cookies
Adapted only slightly from the March/ April 2008 issue of Paula Dean's magazine

Ingredients:

1 cup unsalted butter
1 cup sugar
1 cup firmly packed brown sugar
1/4 cup maple syrup (I used the pancake syrup I had in the pantry)
2 large eggs
1 tablespoons vanilla extract
2 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 1/2 cups oats (I used quick cooking, but regular will work)
1/2 cup 7-grain cereal (I used Kashi puffed)
1/2 cup flax seed
1/4 cup oat bran
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds (I used slivered)
2 cups semi-sweet chocolate morsels

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

In 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 four mixture; beat at low speed until smooth after each addition. Fold in cereals, flax seed, oat bran, chopped nuts and chocolate chips.

Drop dough, by rounded tablespoons onto prepared baking sheet. Don't get them too large, they spread. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool for 2 minutes on baking sheet before moving to wire racks to cool completely.

Makes about 4 dozen crispy, crunchy chocolaty cookies, after you eat all you need to and then some. Enjoy!