Ewb Cookie Recipe

Preheat oven to 350

Cream together (but don't overbeat):
3/4 c. softened/room temp butter (if it's cold, you have to beat it a lot to get creamy, which incorporates a lot of air in and changes the texture of the cookie. Butter is easily softened in the microwave on defrost- just check often)
1 c. brown sugar

Then cream in:
1 c. peanut butter

Add (not necessarily mixed together, but all in the same container or at the same time):
3/4 c. agave nectar (1/2 of a 12 oz. bottle- wing it)

3 high-omega-3 eggs
1 tsp. vanilla

Add (not necessarily mixed together, but all in the same container or at the same time):
3.5 c. multi-grain mix (flakes, not steel cut)
1 c. mint chips
1 c. chocolate chips

Whisk together, then add:
3-4 c. whole wheat flour (use 4 for cakier, EWB-style cookies)
3/4 t. salt
1 t. cinnamon
2 t. baking soda
*(Note: Most recipes have you add the chips after the flour. This didn't work for us very well. By adding flour AFTER the chunky stuff, those goodies are better distributed throughout the dough. For Quinn-style cookies, add flour [4 cups or so] until the chips start "coming out of suspension"- they get shiny and are no longer stuck in the dough. For Valentine-style cookies, don't add as much flour [just 3 cups], and replace mint chips with more chocolate or nuts)

Bake a test cookie for 10-12 minutes and adjust as necessary.