While we normally groove on cookies that are more crispy, these homely Super Cookies have a bendable softness to them, yet they are not spongy or "cake-like" either. These spicy little guys attain a lot of their snazzy flavor from cinnamon, ginger and cloves added to the dough. With an interesting combination of shredded carrots, chewy dried cranberries, dark bittersweet chocolate, toasted slivered almonds, oats and white whole-wheat flour, the cookies bring lots of good nutrition in each bite.
When you bake them, you want the centers to be just barely set - the cookies will finish cooking as they cool on the baking sheet. Don't be tempted to try and remove them from the sheet too early as they are quite soft while warm and may break apart. Now, with all these healthy ingredients, do they have that "healthy" taste to them? Well, yes and no. They do have a slight wheat-y taste to them and since the fat used in the cookie is canola oil, they do not have a "buttery" flavor that most oatmeal-type cookies have. Having said that, between the chunky pieces of chocolate, sweet/tart cranberries, crunchy almonds and fragrant spices, there is plenty going on in the cookie that distracts from those good-for-you aspects and makes the cookie seem more like a tasty treat. The flavor kind of reminded us of a loaded spice cake, minus the frosting of course, with a soft, moist and chewy texture. If you don't have white whole-wheat flour, go ahead and use all-purpose - but we both thought it worked quite well with this cookie.