Snack: Break the Bank Cookies

With three types of nuts, three types of chips and candy, these decadent cookies won't really break the bank – but they might break your diet!

This recipe includes fertility superfoods such as:

Sunflower Seeds, Nuts, Walnuts

Health and fertility benefits of Break the Bank Cookies

Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup old-fashioned oatmeal, finely ground
2 1/2 sticks butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room-temperature
2 teaspoons pure vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup toffee candy bars, chopped
1/2 cup white chocolate chips
1 cup macadamia nuts, chopped
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1/2 cup raisins
1 (8 oz bag) trail mix, (sunflower seeds, pecans, cranberry and walnuts) roughly chopped

Instructions

Preheat oven to 350 °. Line sheet trays with parchment.
Add the oatmeal to a food processor and blend until it’s fine like flour. Transfer to a large bowl.
In a standing mixer outfitted with the paddle attachment, add butter, brown sugar and granulated sugar. Cream together until light and fluffy, about 5 minutes.
Meanwhile, whisk together oatmeal flour, all-purpose flour, baking soda and salt. Reserve.
Once the butter and sugar is creamed together, add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
Gradually add the flour a cup at a time until incorporated. Turn mixer to stir (lowest setting) and stir in the chocolate chips, white chocolate, peanut butter chips, macadamia nuts and trail mix.
The batter will be very thick and you will need to mix the last of the add-ins by hand. Make sure you mix well so all the add-ins are evenly dispersed through your cookies.
Use a 2-1/2-inch cookie scoop to add 6 scoops of batter to the prepared sheet trays. Push down the tops lightly so they spread out.
Bake cookies 18-20 minutes, rotating halfway through, until golden. Remove to wire racks to cool. Repeat with remaining dough.

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