Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 stick (1/2 cup) butter, at room temperature
• 1/2 cup honey
• 1/3 cup packed brown sugar
• 2 large eggs
• 3/4 cup old fashioned oats
• 1/2 cup sweetened dried cranberries
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 cup roasted and salted cashews, coarsely chopped

Directions

Preheat oven to 350° F. Butter and flour a 13x9-inch baking pan.

In a mixing bowl, sift together whole wheat flour, all-purpose flour, cinnamon and salt. Set aside.

In an electric mixer bowl, cream butter, honey and sugar until light and fluffy. Beat in eggs, one at a time, until fully incorporated and mixture is smooth. Add sifted ingredients and mix until just blended, stopping once to scrape sides and bottom of bowl to incorporate all ingredients. Remove mixer bowl from electric mixer using a wooden spoon or stiff rubber spatula, fold in oats, cranberries, chocolate and cashews. Mixture will be very stiff.

Spread mixture evenly in the prepared baking pan (using the back side of a large spoon might be helpful). Bake for 23-30 minutes, or until light golden brown (do not overbake, as cookie bars will become less chewy).

Allow to cool for 10 minutes, then cut into squares.