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1
Preheat oven to 350F (180C)
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2
In a bowl, combine whole wheat and barley flours, baking powder and salt.
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3
In a separate bowl, beat butter and sugar until light and creamy.
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4
Add egg, vanilla and honey, beating and scraping down the sides of the bowl until blended.
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5
Gradually add flour mixture, beating until smooth.
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6
Stir in oats, coconut, cranberries and pecans.
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7
Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, on a baking sheet greased or lined with parchment.
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8
Bake in preheated oven until golden, about 12 minutes.
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9
Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.
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10
Variations
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11
If you dont like nuts, eliminate the pecans and double the quantity of cranberries.
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12
Similarly, if you dont like cranberries, leave them out and double the amount of pecans.
