Sarabeth’s Morning Cookies

1 c flour
3/4 tsp baking soda
1 tsp Diamond kosher salt
1 c old-fashioned rolled oats
1 c finely crushed shredded wheat cereal
1/2 c almond flour
1/2 c shredded unsweetened coconut
1/2 tsp nutmeg
1 tsp vanilla
1 tsp freshly grated lemon zest
2/3 c sugar
2/3 c packed light brown sugar
8 T butter, cut into ½ inch cubes, at room temp
2 large eggs, beaten

Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a medium bowl whisk the flour, baking soda and salt. Add and mix in the oats, cereal, flour, coconut and nutmeg. In another medium bowl rub the vanilla and lemon zest into the sugar and brown sugar until well combined.

Beat the butter on medium-high with a paddle attachment in your mixer or in a food processor, about 1 minute, till smooth. Gradually add the sugar mixture and continue beating till smooth, 2 minutes. Beat in the eggs. Gradually add the flour mixture, beating until just combined.

Using a 1¼ inch diameter ice cream scoop, scoop the dough onto the pans, about 1½ inches apart. Cover the cookies with a half sheet of parchment, place another half sheet pan atop and press to flatten the cookies to about 1/3 inch thickness (or use the palm of your hand to accomplish the same thing). Repeat with remaining dough.

Bake until light golden brown, about 15-17 minutes. Cool completely in the pans, on wire racks. Cookies will keep for a week in an airtight container – or freeze.